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Tofu fried rice in a white bowl with chopsticks.
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5 from 1 vote

Vegan Chinese Tofu Egg Fried Rice

This Chinese inspired tofu egg fried rice is high in protein, vegan and eggless! Ready in 30 minutes and only simple ingredients needed.
Course Main Course
Cuisine Chinese
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 300kcal
Author Meesha


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.


*Rice - I am using brown rice, but you can use white rice or even cooked quinoa. Long-grain, medium-grain or basmati rice is preferred. If using freshly cooked rice, place it under a fan and let it cool down to room temperature before using. 
Oil-free - Omit sesame oil and use ¼ cup of water or broth to saute instead of oil.
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.
Storing leftovers - 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.

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!


Calories: 300kcal | Carbohydrates: 49g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 869mg | Potassium: 505mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2696IU | Vitamin C: 11mg | Calcium: 69mg | Iron: 3mg