Tofu Fried Rice

A protein-packed, vegan twist on classic fried rice—this 12-minute tofu fried rice brings tofu scramble together with day-old rice, bright spices, and simple veggies for a speedy, flavorful meal.

Why You’ll Love This Recipe

This tofu fried rice stands out for several reasons:

• Ultra‑fast: Ready in just 12 minutes—perfect for busy evenings or quick lunches.

• Protein-forward & vegan: Tofu provides a hearty, plant-based protein boost.

• Flavorful & aromatic: Ginger, garlic, turmeric, and smoked paprika give vibrant depth in minimal time.

• Adaptable: Customize with your favorite veggies, oils, and toppings—versatile and easy to personalize.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 7 oz extra‑firm tofu (about half of a 14‑oz block)

• 1 tablespoon olive oil (or sub with vegetable/canola oil)

• ½ cup finely diced yellow onion (≈ half a small onion)

• 1 medium garlic clove, minced

• 2 tablespoons toasted sesame oil, divided

• 1 thumb‑sized knob of fresh ginger, peeled and minced (≈ 1 tbsp)

• ½ teaspoon smoked paprika

• ¼ teaspoon ground turmeric

• 3 cups cooked brown rice (day‑old preferred; brown Basmati is ideal)

• 1 cup frozen corn kernels

• 1 cup frozen peas

• 2–3 tablespoons tamari or soy sauce, plus more to taste

directions

1. Mash the tofu: place tofu on a cutting board and crumble using a potato masher or fork. Set aside.

2. Heat a large sauté pan over medium heat and add the olive oil. Once hot, add diced onion and sauté until softened, about 3 minutes. Add minced garlic and cook, stirring occasionally, for about 1 minute.

3. Stir in 1 tablespoon of toasted sesame oil, then add minced ginger, smoked paprika, turmeric, and mashed tofu. Stir and cook until spices are evenly coated and aromatic, about 2 minutes.

4. Increase heat to medium-high. Add remaining sesame oil and rice. Cook, stirring frequently, until the rice sizzles and is warmed through—approximately 2 minutes.

5. Mix in frozen corn, peas, and tamari or soy sauce. Continue cooking until vegetables are warmed, about 1 more minute.

6. Taste and adjust seasoning—add more tamari or soy sauce if desired. Serve hot.

Servings and timing

• Yield: 3 smaller servings or 2 larger portions

• Prep time: 3 minutes

• Cook time: 9 minutes

• Total time: 12 minutes

Variations

• Oil swap: Use neutral-tasting vegetable or canola oil in place of olive oil if preferred.

• Rice options: White rice works too—just make sure it’s day-old for the best texture.

• Veggie mix-ins: Add bell peppers, shredded carrots, diced zucchini, or chopped scallions for more color and nutrition.

• Spice it up: Serve with chilled chili crisp or Sriracha for heat; stir in red pepper flakes during cooking for spice in the rice.

• Non-vegan twist: Top carnivore portions with crumbled bacon for added savoriness.

storage/reheating

• Storage: Transfer cooled rice to an airtight container and refrigerate for up to 3–4 days.

• Reheating: Reheat in a skillet over medium heat until warmed through (adding a small splash of oil or water helps refresh texture), or microwave in 30-second bursts, stirring between.

FAQs

1. Can I use fresh rice instead of day‑old rice?

Yes—you can. However, day-old rice is drier and less likely to clump, yielding a better fried-rice texture. If using freshly cooked rice, spread it out to cool and dry slightly before cooking.

2. Can I make this gluten‑free?

Absolutely. Use gluten-free tamari in place of soy sauce, and ensure all other ingredients are certified gluten-free.

3. My tofu wasn’t extra‑firm. Will it still work?

Yes, though it may be moister. Press the tofu first to remove excess water, or use a firm block to achieve better texture.

4. How can I add more protein?

Stir in cooked edamame, tempeh crumbles, or chickpeas. Or finish with a sprinkle of toasted sesame seeds or chopped nuts like peanuts.

5. Is there a low‑sodium option?

Reduce the soy sauce/tamari by half and add a splash of lime juice or low-sodium vegetable broth to enhance flavor with less salt.

6. Can I freeze leftovers?

You can, but freezing may change texture—especially of rice and tofu. If you choose to freeze, use within a month and reheat gently.

7. Can I make this in advance for meal prep?

Yes. Keep in fridge, then reheat as described. For best texture, portion into single-serving containers and refresh with a quick stir-fry before eating.

8. What toppings work best?

Chopped chives, scallions, cilantro, or a drizzle of sesame oil finish the dish beautifully. Chili crisp, hot sauce, or lime wedges also brighten flavors.

9. Can I adjust the spice level?

Yes—add chili flakes during cooking, or top with spicy sauces like Sriracha or chili crisp to taste.

10. Can I swap brown rice for cauliflower rice?

Sure—but cauliflower rice will cook much faster and release more moisture. Add it right after the tofu scramble stage and cook just until softened.

Conclusion

This 12‑minute vegan tofu fried rice is a weeknight hero—quick, nutritious, and endlessly adaptable. Whether you’re craving a protein-rich meal, a speedy side, or a flavorful base for fresh toppings, this recipe delivers. Enjoy its simplicity, savor its vibrant flavors, and make it your own.

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