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Square cropped image of a close up of the top view of a white plate filled with tofu fried rice with carrot, corn, mushrooms, edamame, green onion and black sesame seeds. Light wood chopsticks sit on the right edge of plate.
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Vegan Tofu Fried Rice with Vegetables

This vegan tofu fried rice recipe is packed with veggies and creates a delicious and nutritious dinner that’s a tasty eggless alternative for egg fried rice.
Course Main Course
Cuisine Chinese-inspired, Vegan
Keyword Vegan fried rice recipe, Vegan tofu fried rice
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 613kcal

Equipment

  • Cutting Board
  • Knife
  • Large frying pan

Ingredients

Tofu

  • 1 350 g block extra firm tofu , crumbled
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce (low sodium)
  • 1 tbsp mirin

Rice

  • 4 C cooked rice
  • 2 tbsp vegetable oil
  • 4 tbsp soy sauce (low sodium)
  • 2 tbsp sesame oil
  • 3 tbsp mirin
  • 2 tsp garlic powder
  • 1 C onion
  • 1 C carrot
  • 1 C mushroom
  • 1 C edamame (or peas)
  • 1 C corn
  • green onion (to serve/ garnish)
  • sesame seeds (to serve/ garnish)

Instructions

Step 1: Prep Ingredients

  • Crumble the tofu in a medium-sized bowl. It doesn’t need to be too finely crumbled; you can break the pieces up further while cooking.
  • Chop onion, carrot and mushrooms or whichever veggies you use.
  • The corn and edamame I use is frozen and ready-to-go!
  • Make sure you have the other ingredients ready because cooking happens quickly (I keep them on the counter with measuring spoons available).

Step 2: Cook Tofu

  • In a large pan, warm 1 tbsp sesame oil over medium heat and add your crumbled tofu.
  • Cook for about 5 minutes, until the tofu starts to brown. Then, add 1 tbsp soy sauce and 1 tbsp mirin.
  • Toss to coat the tofu with soy sauce and mirin and continue cooking for up to another 5 minutes.
  • Remove the browned tofu from your pan and set aside.

Step 3: Cook Veggies and Fry Rice

  • Warm 2 tbsp vegetable oil in a large pan or wok over medium-high heat.
  • Add onion and cook for about 1 minute, until it begins to soften.
  • Then, add carrot and cook for another 1-2 minutes (depending on how soft you like your vegetables and how large or small you’ve chopped them; larger pieces take longer to cook).
  • Add mushrooms, edamame and corn and cook for about 1 minute.
  • Add 4 C cooked rice to your pan along with the remaining ingredients: 4 tbsp soy sauce, 2 tbsp sesame oil, 3 tbsp mirin and 2 tsp garlic powder.
  • Toss to evenly coat the veggies and rice in sauces.
  • Next, add the tofu that was cooked earlier.
  • Stir fry for another 2 minutes to give the flavors time to work together. Keep everything moving around the pan during this time so it can cook evenly.

Step 4: Serve

  • Remove the pan from heat and serve hot.
  • Optional to garnish with sesame seeds (white or black) and/ or chopped green onion.

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1Serving (1/4 of recipe) | Calories: 613kcal | Carbohydrates: 78g | Protein: 23g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Sodium: 778mg | Potassium: 736mg | Fiber: 7g | Sugar: 14g | Vitamin A: 7217IU | Vitamin C: 12mg | Calcium: 388mg | Iron: 6mg