Best Ever Vegan Fried Rice with Scrambled Tofu
Prep time
Cook time
Total time
Whether you serve it for lunch or dinner, this vegan fried rice is one of the best you'll ever make! It's simple, delicious, and healthy - what more could you ask for?
Recipe type: Entree
Serves: 4
  • 1½ cups uncooked rice (I used brown rice)
Scrambled Tofu
  • ½ block extra firm tofu, pressed for at least 20 minutes
  • ½ tsp turmeric
  • ½ tbsp nutritional yeast
  • ¼ tsp salt
  • ¼ tsp onion powder
  • ¼ tsp freshly ground black pepper
  • ½ tbsp olive oil
  • 1 small garlic clove, minced
  • 2 tsp olive oil
  • 1 medium carrot, diced (very small!)
  • ⅔ cup frozen peas
  • Green onions for garnish (optional)
  • 2 tbsp tamari
  • ¼ tsp salt
  • ½ tsp freshly ground black pepper
  • ¼ tsp liquid smoke
  • 1 tsp sesame oil
  • 1 medium garlic clove, minced or grated
  • ½ tsp onion powder
  • 1½ tbsp rice wine vinegar
  • 1 tbsp brown sugar
  • 2 tsp sriracha sauce (or to the heat of your liking!)
  1. Cook rice according to package directions and set aside.
Scrambled Tofu
  1. Crumble the pressed tofu in a small bowl. Add in the turmeric, nutritional yeast, salt, onion powder, and pepper. Mix well and set aside.
  2. Heat the oil in a medium pan over medium heat.
  3. Add the minced garlic and cook for a minute or so, or until the garlic has browned lightly.
  4. Add in the tofu mixture and cook for about 5-7 minutes more, stirring often. Remove from pan and set aside.
  1. In the same pan that you used to cook your tofu, heat 2 tsp olive oil over medium heat, then add in the carrots and peas.
  2. Cook for about 5 minutes, or until the carrots can easily be pierced with a sharp knife. Set aside.
  1. Whisk together all of the sauce ingredients and set aside.
Putting it all together
  1. In a large pan or wok over medium heat, add your sauce, then the rice, then the vegetables, then the scrambled tofu.
  2. Mix everything together very well, and cook until heated through, about 5 minutes.
  3. Serve, topped with a sprinkling of chopped green onions, if desired.
Recipe by Vegan Recipes from Cassie Howard at