This recipe is sponsored by EZ Tofu Press. All opinions are 100% my own.
Flavorful vegan tofu fried rice is easy to make from leftover- or freshly-cooked rice. It's a deliciously versatile meal!
You can make this vegan fried rice recipe with white or brown rice. I love making fried rice when I have leftover rice from a meal earlier in the week, but you can make rice just for this, if you prefer.
If you do use freshly-cooked rice, you probably won't need to add any additional liquid to the pan. Since day-old rice is drier than fresh, it will take in more liquid, so you'll need to add more as you're cooking.
In this recipe, you're crumbling the tofu. It's standing in as the "egg" in this vegan version of vegetable fried rice. The black salt you use to season the tofu brings in that eggy flavor that you'd get from scrambling a chicken egg for conventional fried rice.
To make this, you start by pressing your tofu. Pressing it gets the water out, so it can absorb the flavors that you're adding to it. It also gives it the firmer texture that you want for this dish.
I press my tofu with the EZ Tofu Press. The EZ Tofu Press removes an average of ½ cup of water from each block of tofu, making it super firm.
After pressing, crumble up the tofu with black salt and a bit of turmeric to give it a yellow, "eggy" color. Then, scramble it up with carrots, garlic, and fresh ginger.
When the carrot softens, it's time to add the remaining ingredients, including the rice, to the pan. I like to pour the liquid ingredients directly onto the rice. If your rice has hardened a lot in the fridge, this helps it soften up better.
From there, just cook, stirring constantly, until the veggies are cooked and the rice is heated through.
I'm making this with fresh carrots, frozen mixed vegetables and fresh kale, but feel free to mix up the recipe to use any veggies that you like!
When you add different vegetables depends on how quickly they cook.
- Slower-cooking vegetables -- like celery, eggplant, and bell pepper -- go in when you add the carrots. Cook until the hardest one softens.
- Anything else -- like different frozen vegetables, broccoli, and other leafy greens -- go in in step three below.
Feel free to raid your produce drawer to make this dish!
How to store
Store leftovers in an airtight container in the fridge. You can reheat on the stovetop or in the microwave. Either way, you may need to add a bit of water as you warm it up, since rice dries out in the fridge.
How long this will keep depends on when you originally made the rice. According to Better Homes and Gardens, cooked white rice keeps for four to seven days in the fridge.
The day that you made the rice is when the clock is ticking on your fried rice. So, if the rice you used was a day old, you have three to six days to eat the fried rice.
Vegan tofu fried rice
- 1 block extra firm tofu - pressed
- 1 teaspoon turmeric
- ¾ teaspoon black salt - or sea salt
- 1 tablespoon toasted sesame oil
- 2 carrots - chopped
- 3 cloves garlic - minced
- 2" piece fresh ginger - minced
- 3 cups cooked rice - white or brown is fine
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 cup frozen mixed vegetables
- 2 cups loosely packed chopped kale
- water - as needed
- Crumble your block of tofu together with the turmeric and black salt (or sea salt).
- Heat the oil on medium high in a large skillet or wok, and cook the tofu, carrots, garlic, and ginger until the carrots begin to soften. Around 5-7 minutes.
- Add all of your remaining ingredients and cook, stirring constantly, until the rice softens and heats through, another 5-8 minutes. If things get dry, add water by the tablespoon to keep everything from sticking.