Vegan Tofu ‘Egg’ Fried Rice
Don’t miss out on your Chinese takeaway fave with this authentic vegan tofu fried rice
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With this delicious vegan tofu fried rice, there’s no need to miss out on your favourite Chinese takeaway side dish.
Turmeric gives the tofu an appetising golden colour, while kala namak adds flavour reminiscent of classic egg fried rice.
Use leftover fluffy rice made with a rice cooker for a true authentic experience – but we won’t judge if you use a pouch!
Serve with our seitan-based vegan crispy chilli beef and a side of sesame ‘prawn’ toast for a classic takeaway-inspired feast.
Recipe tip:
Kala Namak (or black salt) is an amazing ingredient with a high sulphur content. This gives the tofu in this recipe a distinct ‘eggy’ flavour.
It is easy to find in world food stores and online, but if you cant get hold of any, use half a teaspoon of sea salt flakes in its place.
Optional extras
Frozen peas are a great addition to this vegan tofu fried rice, adding an extra burst of colour and a fibre boost.
But this ‘egg’ fried rice is a great way to use up all sorts of leftovers, so throw in any corn, bell peppers, carrots, courgette, or most other veggies you have lying around before adding the spring onions, to elevate your side dish and reduce your food waste.
Just be sure to chop your veggies small enough that they’ll cook through with a quick stir fry.
Total Time: 30 minutes
Calories: 142
Servings: 4
Rating:
Nutritional information per serving:
Serving size
100g
calories
142
fat
4.2g
saturates
0.6g
carbs
20g
sugars
0.9g
protein
5.3g
salt
0.63g
Total Time: 30 minutes
Calories: 142
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 56.25 56.25 g extra firm tofu, pressed and drained
- 150 150 g cooked rice, cold
- 2 2 spring onions, trimmed and sliced
- 0.75 0.75 Tbsp soy sauce
- 0.5 0.5 Tbsp toasted sesame oil
- 0.0625 0.0625 tsp turmeric powder
- 0.125 0.125 tsp kala namak
- 25 25 g frozen peas, defrosted (optional)
Method
- Heat a large, wide pan or wok over a medium high heat and add the sesame oil. Crumble in the tofu, followed by the turmeric and salt. Stir fry for a few minutes before removing from the pan and setting aside.
- Add the spring onions into the empty pan and sauté until just starting to soften. Add the rice and fry, stirring continuously, for 5 minutes or until the rice is piping hot.
- Add the tofu back into the pan with the rice and add the peas and soy sauce. Keep stir frying for a few more minutes until everything is hot and fully combined.
- Serve immediately and do not reheat.
Get perfectly fluffy rice every time with this guide to cooking rice
