Vegan Fried Rice with Veggies and Tofu
Author:This Vegan Fried Rice is a super easy all-in-one dish that you can make in just 20 minutes or less! It’s eggless, gluten free and can be customized by using your preferred veggies and plant-based proteins.
Ingredients
- 3 cups (600 g) cooked rice e.g. brown, jasmine or basmati rice, 1 cup dry weight
- 2-3 tbsp sesame oil or coconut or canola oil
- 7 oz (200 g) tofu diced
- 1 tsp turmeric
- 2 onions sliced
- 4 cloves garlic minced
- 2 tsp fresh ginger grated
- 3 tbsp tamari or soy sauce or more to taste
- 1 tbsp coconut syrup or other syrup or sugar
- 1 tbsp Thai red curry paste or to taste
- 2 carrots diced
- 1 red bell pepper diced
- 1 zucchini diced
- 3.5 oz (100 g) sugar snap peas roughly sliced
- 1 cup (130 g) peas thawed
- 1 cup baby spinach
Toppings (optional)
- cashews
- scallions
- fresh herbs e.g. Thai Basil, coriander, parsley or mint
- limes
- sesame seeds
Instructions
*Note: Be sure to check out the recipe video + step-by-step photos in the blog post above.
Prepare Rice and Tofu
- Use leftover cooked rice or cook fresh rice and let cool.
- Wrap the tofu in paper towels to remove any excess liquid. Then cut into cubes, marinate with turmeric and fry in a hot pan with some oil until golden-brown and crispy from all sides, about 5 minutes. Set aside.
Make the Stir-fry
- Heat some oil in a large deep pan or wok over medium-high heat. Add the onions and sauté for about 2-3 minutes until slightly browned. Then add the garlic and sauté for another minute, until fragrant. Next, add the curry paste and sauté for a few seconds to unfold the flavors.
- Now add the carrots, red bell pepper, zucchini, and snap peas and cook for around 3-5 minutes, until the veggies are slightly browned on the edges, stirring occasionally.
- Add the crispy tofu, cooked rice, tamari sauce, and coconut syrup and stir-fry for another few minutes. Lastly, stir in spinach and peas. Taste and adjust flavors, adding more tamari sauce, curry paste, or other seasonings or chili if you want it spicier.
- Finally, roast the cashews in a pan for a few seconds, stirring often as they can burn quickly.
- Serve your fried rice in bowls and garnish it with roasted cashews, scallions, sesame seeds, and fresh herbs or other toppings you like.
- Enjoy!
Notes
- Veggies: You can swap out and/or add any veggies you like (read suggestions in the blog post above).
- Protein: For additional protein, feel free to add chickpeas, edamame or other beans.
- Tofu: Instead of crispy tofu, you can also add vegan minced meat or another meat alternative you like. Or top your fried rice with scrambled tofu or vegan fried eggs!
- Rice: I prefer to cook the rice ahead so I can make the stir-fry in no time for a quick lunch or dinner. You can also check out my Onigiri recipe for detailed instructions on how to cook rice on the stovetop. Just be sure to adjust the amount of water, depending on the type of rice you use.
- Please read my blog post for further information on this recipe.
Nutritions
Serving: 1Serving | Calories: 360kcal | Carbohydrates: 58.2g | Protein: 13.5g | Fat: 8.4g | Saturated Fat: 1.3g | Sodium: 799.8mg | Potassium: 595.5mg | Fiber: 6.2g | Sugar: 10.1g | Vitamin A: 7634.6IU | Vitamin C: 69.9mg | Calcium: 142mg | Iron: 3.3mg
Nutrition is calculated automatically and should be used as estimate.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!