This tofu fried rice is probably as easy as you could ever hope for a recipe to get! If you can cook rice, you can pretty much cook this vegan fried rice. Rice, peas, and tamari tofu––a simple, yet perfect combination. The tamari lends a pronounced umami taste to the tofu and makes it taste quite meaty, especially when paired with the rice. This vegan fried rice stores really well and makes for a very filling lunch! It travels well even if kept un-refrigerated for a couple of hours and tastes delicious warm or cold! Make this for dinner one night and then bring leftovers to work the next day for lunch––your stomach will thank  you!

Tofu Fried Rice [Vegan, Gluten-Free]

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Serves

2

Cooking Time

20

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Ingredients

  • 2 cups of cooked, salted rice
  • 1/2 a cup of fresh or frozen peas
  • a large block of firm tofu
  • 1 tablespoons of tamari
  • Good quality olive oil
  • 1/2 a teaspoon of curry powder
  • Salt & pepper if needed
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Preparation

  1. Cut up the tofu into cubes. The larger you make them, the more moist they will remain. If you make them really small, the flavor will feel more intense.  Aim for about 2 cm (a little over half an inch).
  2. Heat up a good tablespoon worth of olive oil in a frying pan. If you're using a non-stick pan, you can probably get away with a little less.
  3. Add in the tofu, making sure that each piece is in contact with the pan (choose your pan accordingly!) and leave it without stirring for 5 minutes on medium-high.
  4. After that time, stir the tofu which should come off the pan quite easily and try to get the cubes onto a different side to brown as evenly as possible.
  5. Repeat the process after three to five more minutes and add the tamari to the pan. It will sizzle. Stir and turn the heat down to low.
  6. Keep stirring for a minute or so, just to make sure all the pieces are well coated.
  7. Once there is no longer any liquid in the pan, remove from the heat and set aside.
  8. In a very large frying pan, heat up a couple of tablespoons of olive oil and add the peas.
  9. Stir for a minute or so before adding the rice and the curry powder.
  10. Keep stirring until the grains of rice feel less sticky, more separated. Do not hesitate to add a little oil to get to that stage if it seems like it's not going to happen. Once the rice can move around the pan freely as you stir, leave it on medium heat for 5 minutes without stirring. This will cause the bottom to get crispy.
  11. Give it another stir and leave it for 5 more minutes if you like a lot of crispy bits.
  12. Otherwise, after this, add in the tofu, stir to distribute it evenly.
  13. Serve hot or cold, alongside vegetables!
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