This egg-based Chinese dish has been updated, veganized, and it's better than the original – trust us. The recipe uses silken tofu, a dash of nooch, turmeric, and a few other spices to make an absolutely incredible faux scrambled egg. It's served atop a bowl of rice with the chili sauce of your choice.

‘Egg’ Fried Rice [Vegan, Gluten-Free]

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  • 3 tablespoons sesame oil
  • 1/2 onion finely chopped
  • 1 red pepper finely chopped
  • 2 teaspoons minced garlic
  • 10.6 ounces silken tofu
  • 4 tablespoons soy sauce (use tamari if gluten-free)
  • 2 tablespoons nutritional yeast
  • 1 teaspoon turmeric
  • Ground black pepper
  • 1 cup of frozen peas
  • 8.8 ounces cooked rice
  • 2-3 spring onions finely chopped
  • Chili sauce


  1. Add 3 tablespoons of sesame oil to a wok pan and turn it to high heat.
  2. Then add the finely chopped onion, red pepper, and 2 teaspoons of minced garlic. Stir and sautée this until the onion and pepper have softened.
  3. Then add the silken tofu (straight out of the pack, including the water) to the pan together with 4 tablespoons of soy sauce, 2 tablespoons nutritional yeast, 1 teaspoon of turmeric, and some ground pepper. Mash up the tofu in the pan and mix it all together.
  4. Finally, add 1 cup of frozen peas, the cooked rice, a few chopped spring onions and cook for another few minutes until the peas are defrosted and heated up.
  5. Serve in a bowl and drizzle some chili sauce, if desired.

Nutritional Information

Total Calories: 1097 | Total Carbs: 122 g | Total Fat: 49 g | Total Protein: 44 g | Total Sodium: 4056 g | Total Sugar: 17 g Calculation not including chili sauce. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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