Hope everyone had a good Chinese New Year! It’s Year of the Dog which is awesome because I love dogs. Dogs are cool. ANYWHO, I felt like I had to make some delicious vegan Chinese food to celebrate, which brings me to this delicious tofu fried rice recipe, made with organic long-grain Jasmine brown rice and very few ingredients. It’s super quick and easy to create, requiring little to no food prep if you have day old rice and frozen veggies on hand. BONUS: The recipe itself will make a large batch that will last for days!
Now I’ve cooked vegan fried rice before, but I finally perfected my recipe, with the small but significant addition of soft tofu. The idea for the soft tofu actually came from my friend Shadi who usually cooks and bakes with me. We were preparing to cook this recipe the other day and she suggested we try scrambling soft tofu into the dish as if it were an egg. I couldn’t believe I hadn’t thought of that before! I always chop my tofu into cubes and fry it, which I love because I’m crazy about the texture and taste of tofu. But the idea of scrambling soft tofu into a dish is excellent for people who don’t like tofu, or just don’t like the texture too much. It’s also a great way of sneaking in some extra protein for those picky eaters as well.
We tested the tofu scramble out and it worked so incredibly well, with the tofu blending seamlessly into the dish. The end result actually ended up looking so much like traditional fried rice (minus the fact that we opted for brown instead of white rice), and it tasted just as good as Chinese takeout, if not better I’d say! 😉
Go ahead and try this vegan fried rice, and let me know if you liked it too. XO
Vegan Tofu Fried RicePrint This
2 cups long-grain brown rice (we used Jasmine), day old preferably
3 cups frozen carrots and peas
1/2 package soft tofu
3 cloves garlic, finely chopped
1 small onion, minced
2 green onions, chopped (optional topping)
1 tbsp. oil for frying
2 tbsp. sesame oil
4 tbsp. liquid aminos/soy sauce
2 tbsp. hoisin (to taste, for extra flavour)
Salt + pepper to taste
Sriracha, optional topping
Sesame seeds (optional topping)
- If you don’t have day-old rice, cook your rice first as this will take the longest. Set aside two cups of rice.
- Begin by heating a wok on medium heat with vegetable oil and frying the onion first for a few minutes, then adding the garlic second. Stir well.
- Add in the veggies next as these need to cook first before frying the rice. Add 1 tbsp. sesame oil and 1 tbsp. soy sauce and mix well. Cook for 5 minutes.
- Mash up the soft tofu with a fork before adding it into the pan, stirring it in as if scrambling eggs. Add 2 tbsp. soy sauce and 1 tbsp. hoisin, plus salt and pepper to taste.
- Finally, add the rice in and fry for 5 minutes, mixing well. Add in 1 tbsp. sesame oil, 1 tbsp. hoisin, 1 tbsp. soy sauce and mix well.
- Take off heat and serve in bowls, topped with green onion, sesame seeds, or sriracha (optional).