Go Back
+ servings
a pair of chopsticks digging into tofu fried rice.
Print

Vegan Scrambled Tofu Fried Rice with Vegetables

This Vegan Scrambled Tofu Fried Rice with Vegetables is a complete Asian comfort food. Packed with protein-rich tofu, vibrant and colorful veggies, and flavorful seasonings, tossed in with fiber rich brown rice, this dish is incredibly tasty and easy to prepare.
Course lunch
Cuisine Chinese
Keyword how to make tofu fried rice, scrambled tofu fried rice, tofu fried rice, tofu fried rice recipe, vegetable fried rice with tofu
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 362kcal
Author Gunjan

Ingredients

for the rice

Others

  • 1 tbsp sesame oil
  • 2 tsp minced garlic
  • 1/4 cup finely chopped onions
  • 1/2 cup chopped carrots
  • 1/4 cup green peas
  • 1/2 cup colored bell peppers
  • 16 oz high protein tofu (crumbled)
  • 1/4 cup soy sauce/tamari
  • 1 tbsp vinegar
  • salt as per taste
  • freshly crushed black pepper

to garnish

  • 2 tbsp chopped green onions/chives

Instructions

  • In a saucepan, bring 2 1/2 cups water to a boil. Add rinsed brown rice to it. Cook at high flame until bubbles form. Stir at intervals and continue boiling for 5-7 minutes. Simmer the flame to low heat and cook covered until all the water is absorbed. Remove the lid and fluff it with a fork. Keep it aside.
  • Heat oil in pan and sauté garlic and onions in it until translucent.
  • Toss in carrots, green peas and bell peppers to it and mix well with a spatula.
  • Crumble the tofu into the pan and mix everything scraping from the bottom. Then, add soy sauce or tamari, vinegar, salt and pepper. Sauté at medium-high flame until tofu is golden brown and cooked well. (May take upto 8-10 minutes).
  • Fold in cooked brown rice and mix well. Taste test and adjust the seasonings. Cook for 2-3 minutes at low-medium flame by mixing at intervals while scraping from the bottom.
  • Turn off the flame. Garnish with chives or green onions. Enjoy!

Video

Notes

  • This tastes best when served hot immediately. However, the leftovers can be refrigerated in an air tight container for about 1 week. Warm it well in the microwave before serving.
  • I used high protein tofu which does not require pressing. You may use 14 oz or 15 oz extra firm tofu but make sure to drain and press it very well so as to avoid extra moisture while cooking. 
  • Any vegetables of your choice can be used here.
  • It is a standalone complete dish. However, if serving with any entree then the servings would change to 5 people. The nutritional value of this recipe would be calories: 289 Fat: 11g Carbs: 31g Protein: 18g

Nutrition

Calories: 362kcal | Carbohydrates: 38g | Protein: 23g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 887mg | Potassium: 69mg | Fiber: 2g | Sugar: 1g | Vitamin A: 69IU | Vitamin C: 4mg | Calcium: 7mg | Iron: 2.1mg