Easy Vegan Fried Rice with Tofu Egg
This vegan fried rice with tofu egg is so easy to make, you'll be glad you didn't call for takeout. Using frozen or leftover rice and frozen peas and carrots, this popular dish is ready in just 15 minutes.
Servings 4
Calories 431kcal
Ingredients
- 20 oz bag of frozen brown rice or (2) 10 oz. bags (you can use 4 cups of leftover cooked rice if preferred)
- 2 tablespoon avocado or olive oil
- 1 small yellow onion, diced
- 2 cup frozen peas/carrots blend
- 14 oz extra firm tofu, excess water drained
- ½ teaspoon turmeric
- ½ teaspoon kala namak (aka Indian black salt) (you can leave this out, but it does add an "eggy" flavor to the dish)
- ¼ cup reduced sodium gluten-free tamari, plus more for serving if desired (you can use soy sauce instead if not avoiding gluten)
- toasted sesame oil, for garnish, optional
Instructions
- Cook rice in the microwave according to package directions. If using leftover rice, skip and move on to the next step.
- While the rice is cooking, heat the oil in a deep 12-inch nonstick skillet or sauté pan over medium-high heat. Once the oil is heated, add the onion and sauté for 2-3 minutes until translucent.
- Use your hands to crumble the tofu into the pan. Add turmeric and kala namak. Stir to combine the tofu and seasoning mixture. Cook for 2 minutes.
- Add the veggies, rice and tamari and cook until veggies are warmed throughout, stirring frequently. If you are using leftover rice, it may take a few minutes longer since the rice will be cold, and you want to make sure the rice is thoroughly heated.
- Drizzle with toasted sesame oil if desired.
Video
Notes
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.
Nutrition
Calories: 431kcal | Carbohydrates: 61g | Protein: 19g | Fat: 14g | Saturated Fat: 2g | Fiber: 8g