This easy vegan fried rice is made with tofu and mixed vegetables. It's naturally vegan (no eggs) and ready in less than 30 minutes.
This fried rice recipe uses all the classic flavors of your favorite takeout fried rice; but with tasty tofu cubes and a healthier sauce. It's also easy to customize: use different vegetables or swap out the tofu for your favorite protein.
This recipe is popular as dinner on a busy weeknight or as meal prep for the week (leftovers are tasty and stay good for up to 3 - 5 days).
Here's what you'll need to make this recipe. The full recipe card and ingredient list can be found at the bottom of the page.
- Soy sauce
- Sesame oil
- Rice vinegar
- Yellow onion
- Frozen mixed vegetables
- White rice
Here's how to make this recipe in 7 simple steps:
- Prepare the tofu: drain and press the tofu. Cut it into 1” cubes.
- Make the sauce: in a small bowl, stir together the ingredients for the sauce.
- Cook the tofu: heat 1 tablespoon of oil in a large skillet or wok over medium high heat. Once hot, add the tofu and cook 2 - 3 minutes on each side, until lightly browned.
- Add soy sauce: pour 2 tablespoons of soy sauce over the tofu. Stir and toss the tofu in the soy sauce for 1 - 2 minutes (it will be hot and bubbling). Remove the tofu from the pan and set aside.
- Cook the onion & vegetables: add 1 tablespoon of oil to the pan. Add the onion and frozen vegetables and cook, stirring occasionally, for 3 - 4 minutes, until the onions are translucent.
- Cook the garlic & ginger: add the garlic and ginger and cook for 1 minute more, until fragrant.
- Add rice & sauce: add the rice to the pan and then pour in the sauce mixture and cook 2 - 3 minutes more, until heated through. Taste and add additional soy sauce as preferred.
Here's some of the most popular substitutions and additions for this recipe:
- Soy sauce: substitute tamari sauce or coconut aminos as gluten-free options.
- Rice vinegar: fresh lime juice can also be used
- Frozen mixed vegetables: I used peas & carrots but you could also use a mix that includes carrots, green beans or edamame
- White rice: long grain white rice works best for this recipe but you can also substitute your favorite variation: any white rice, brown rice, or cauliflower rice
One of the most popular variations of this recipe is to add egg: scrambled eggs or a vegan egg substitute.
To add egg (or an egg substitute): after cooking your onion and vegetables, push them to one side of your pan and add 1 tablespoon oil in the space. Cook and scramble 1 - 2 eggs and then mix them in with the vegetables and follow the remaining steps of the recipe.
- In the fridge: cool and store in an airtight container for up to 3 - 5 days.
- In the freezer: it's not recommended to freeze this recipe.
Frequently Asked Questions
Start by opening your tofu package and draining any liquid. Then press your tofu for 20 - 30 minutes before starting the recipe. Use a tofu press or wrap your tofu in paper towels (or a kitchen towel) and then press it between two cutting boards with a weight (like a heavy book or skillet) on top.
Long grain white rice (like jasmine rice) is best — and leftover rice from the day before is even better! But you can also use any variation of white rice, brown rice, or even cauliflower rice.
For this recipe, we've cubed the tofu and then cooked it until browned on each side. You could also scramble your tofu (crumble it as you cook it) to add a different (more egg-like) texture to your fried rice.