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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.

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


  • Cutting Board
  • Knife
  • Large frying pan



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


  • 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)


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.


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.


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