This Chinese inspired tofu egg fried rice is high in protein, vegan and eggless! Ready in 30 minutes and only simple ingredients needed. This dish is super flavorful, filling and satisfying, and will please both vegans and omnivores.
This eggless version of the classic Chinese egg fried rice is a staple in our household! Even my non-vegan family absolutely love this dish, and it has been on our weekly meal rotation for quite a while now.
💚Why you will love this recipe
- It is comforting, hearty and super yummy - I might be tooting my own horns here, but this tofu egg fried rice might be even better than Chinese takeout!
- Wholesome, eggless and high in protein - This dish is packed with fiber-rich vegetables and high protein tofu, making it super hearty and filling.
- Super easy and quick to make - Can be easily made in 30 minutes and no fancy ingredients required. These ingredients probably are sitting in your pantry right now!
- Great way to use up leftover rice - Using up stale rice to make a tasty meal? Definitely a win-win in my books!
🍚Making the perfect rice for frying
A solid fried rice have to be fluffy yet not mushy at the same time, and it all comes down to the rice used. Here are some tips that might be helpful when cooking rice for frying -
- Use medium to long grain rice - They will fluff up perfectly without being mushy or sticky. Some of the best rice to use are basmati, Jasmine, long grain white rice and medium / long grain brown rice. Short grain rice like sushi rice can also be used, but they tends to clump together more.
- Rinsing and cooking rice - Before cooking, be sure to rinse the grains to remove excess starch on the surface that causes your rice to clump more . Cook it according to package instructions. If your rice turns out mushy, it is an indicator that you went overboard with the water. Keep that in mind and reduce the amount of water used next time.
- Drying them out - Day-old rice works the best, but you can actually use freshly cooked rice too! The trick is to spread your rice out on a plate immediately and place it under the fan until it has completely cooled down.
- Breaking up the rice - This is especially important if you are using day old rice as they tend to clump up after sitting overnight in the fridge. Before using, break up the rice using your hands.
🌿What you will need
For the fried rice
For scrambled tofu
🌽Notes / Substitutions
- Rice - I am using brown rice, but you can use white rice or even cooked quinoa.
- Vegetables - Feel free to swap the vegetables used in the recipe with whatever you have on hand. Things like bell peppers, snap peas, long beans, broccoli, bok choy or frozen vegetables mix are some that will work great in this recipe.
- Soy sauce - Use gluten-free ones, if needed. Or, you can use tamari or shoyu in place.
- Tofu - You can use chickpea scramble instead, or egg replacements like Just Egg.
- Oil-free - Omit sesame oil and use ¼ cup of water or broth to saute instead of oil.
🔪How to make
Start by making the tofu scramble. Using your hands, crumble up your tofu into small pieces. Add in nutritional yeast and salt. Mix well.
Heat up about ½ tablespoon of neutral oil in a large cast iron skillet or non-stick pan on medium high heat. Place in tofu and cook for 5-7 minutes, stirring frequently. Set aside for later use.
In the same pan, add in another ½ tablespoon or so of oil. Place in onion and saute until translucent, for 4-5 minutes. Next, stir in garlic and cook for another 1-2 minutes.
Now, add in carrots or other hard vegetables you are using. Cook until softened, for 4-5 minutes. Add in rice, peas, corn or other softer vegetables you are using. Cook for another 3-4 minutes until everything is thoroughly heated, stirring often.
Lastly, stir in scrambled tofu and mix until everything is well incorporated. Optionally, top with with chopped green onions and sesame seeds. Serve and enjoy while warm.
- Roasted cashews or peanuts - They give a nice crunch factor. You can add them in at the end.
- Chili flakes - Stir in a generous pinch if you like yours to be spicy.
- Seitan - Chop some up and add them in. It will give a nice boost of protein to this meal.
- Shelled edamame
- Fried shallots
- More vegetables like shredded cabbage, sliced mushrooms and bean sprouts.
- Complimentary sauces like vegan oyster sauce, dark soy sauce and vegan fish sauce.
- Prep ingredients ahead of time and keep them near you - As frying rice is a fairly quick process and requires constant stirring, it is best that you have all ingredients by your side.
- Make sure your vegetables are fairly dry before adding them in - Too much moisture will result in a clumpy and sticky fried rice.
- Use a large enough pan - It is better to use an "oversized" pan than a pan that is too small. As you will be tossing and stirring a lot, this will help prevent your ingredients from leaping out the pan. (I had underestimated and used a pan that is too small as shown in the process shots, so do learn from my mistakes!)
- Go light on the saucy seasonings - Too much watery ingredients will cause your rice to turn mushy. Instead of adding in more soy sauce, you can add some salt in the end if you find that it is not salty enough.
🥢How to serve
❔Commonly asked questions
Long-grain white or brown rice and basmati rice works best in fried rice, as they are not sticky and remains firm after cooking. Jasmine rice and other medium-grain rice are also great too.
Yes, freshly cooked rice can be used to make fried rice. Do let spread it out and let it cool down under the fan to remove excess moisture and steam before using.
This tofu fried rice will last in the fridge for 3-4 days in a sealed container. They freeze well too and can be stored in the freezer for up to a month.
To reheat, let the frozen ones thaw completely in the fridge overnight. You can then reheat them either on stove or by using a microwave oven. The texture of tofu will change slightly, but will still be delicious regardless!
🍽More recipes using leftover rice
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Vegan Chinese Tofu Egg Fried Rice
For scrambled tofu
- 1 14 oz block extra firm tofu
- 1 tablespoon nutritional yeast
- pinch of salt (or to taste)
For the fried rice
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 carrot diced
- 3 cup cooked brown rice ( refrigerated overnight ) *
- ½ cup corn kernels fresh, frozen or canned
- ½ cup green peas frozen or canned
- 3 tablespoon soy sauce or tamari
- ½ tablespoon sesame oil
- Start by making the tofu scramble. Using your hands, crumble up your tofu into small pieces. Add in nutritional yeast and salt. Mix well.
- Heat up about ½ tablespoon of neutral oil in a large cast iron skillet or non-stick pan on medium high heat. Place in tofu and cook for 5-7 minutes, stirring frequently. Set aside for later use.
- In the same pan, add in another ½ tablespoon or so of oil. Place in onion and saute until translucent, for 4-5 minutes. Next, stir in garlic and cook for another 1-2 minutes.
- Now, add in carrots or other hard vegetables you are using. Cook until softened, for 4-5 minutes.
- Add in rice, peas, corn or other softer vegetables you are using along with soy sauce. Cook for another 3-4 minutes until everything is thoroughly heated, stirring often.
- Lastly, stir in scrambled tofu and sesame oil, and mix until everything is well incorporated. Give it a taste and add some salt, if needed. Optionally, top with with chopped green onions and sesame seeds. Serve and enjoy while warm.
Reheating - To reheat, let the frozen ones thaw completely in the fridge overnight. You can then reheat them either on stove or by using a microwave oven. The texture of tofu will change slightly, but will still be delicious regardless!