Go Back
+ servings
vegan tofu fried rice with vegetables, served on a white plate
Print Recipe
5 from 5 votes

Vegan Tofu Fried Rice

Vegan Tofu Fried Rice is super satisfying, healthy and flavorful. It's packed with nutrients, and it’s a one-pot meal that can be thrown together in around 20 minutes! Family-friendly and kid-approved!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course, Side Dish
Cuisine: Asian, Vegan
Servings: 6 servings
Calories: 262kcal
Author: Anjali Shah


  • 1 tbsp  extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tbsp  minced ginger
  • ½ red onion, diced
  • 4 cups leftover cooked brown rice
  • 1 cup red pepper, diced
  • cup frozen peas
  • ¼ cup shredded carrots
  • ¾ cup cooked, shelled edamame
  • ½ cup fresh or frozen corn
  • 6 ounces firm tofu cut into 1/4-inch cubes 
  • 3 tbsp  low-sodium soy sauce
  • 2-3 tbsp  Thai Red Curry Sauce Or coconut milk + 1 tsp curry powder
  • cup sliced green onion for topping


  • Heat 1 tablespoon of oil in a wok or large skillet until very hot (over medium high heat). Add your tofu cubes and pan fry until golden brown on each side. Remove the tofu from the pan and transfer to a plate.
  • Add 1 tsp olive oil to the pan and add the garlic, red pepper, onion, and ginger and cook, stirring, until softened and aromatic, about 2 to 3 minutes. 
  • Add the rice, edamame, corn, carrots, peas and tofu and cook, stirring, until heated through, about 5 minutes.
  • Add the soy sauce and incorporate thoroughly
  • When cooking is almost complete, add the Thai Red Curry Sauce and top with green onion. 




Top Tips For Making Vegan Tofu Fried Rice
  • Don’t start cooking until the pan is very hot. This will allow the ingredients to cook properly and give you the best texture too. 
  • Press your tofu before pan frying it!
  • Feel free to add an extra drizzle or two of soy sauce right before serving. Yum!
  • You can use leftover rice or freshly cooked rice. Both offer great textures and flavors. 
  • Feel free to make as many ingredient substitutions as you like - this recipe is very flexible!


Calories: 262kcal | Carbohydrates: 41g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 260mg | Potassium: 344mg | Fiber: 5g | Sugar: 3g