Loaded with tons of veggies and tofu scramble this Very Veggie Vegan Fried Rice is hearty and super satisfying. Makes a great quick dinner on busy week nights with a little planning.
This Very Veggie Vegan Fried Rice was inspired by a recipe for Spring Green Fried Rice from Better Homes and Gardens(May 2013 p. 164). The recipe was not originally vegan, so of course some changes had to be made.
I replaced the typical egg with a super quick tofu scramble and added plenty of veggies, in fact so much that the rice isn't the main component anymore, but that's just fine with me.
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Ingredients
This dish consists of the same type of ingredients you would expect to find in a fried rice. Day old brown rice, loads of vegetables and tofu scramble instead of eggs make this bowl filling and satisfying.
- tofu
- oil
- soy sauce
- garlic
- turmeric
- pepper
- brown rice
- edamame
- napa cabbage
- corn or peas
- fresh ginger
See recipe card for quantities.
Instructions
This fried rice is so simple to make. Make the tofu scramble first then set aside. Use the same to fry up the vegetables then add the rice and tofu. So easy!
TIP: Be sure to use day old rice for the best results.
Storage
Store leftovers in an airtight container in the fridge. Good for 1-2 days.
With all that's packed into this rice, it is definitely more of a meal than just a side dish. Super filling and with plenty of staying power, this Very Veggie Vegan Fried Rice is sure to make tummies happy.
Did you make this recipe? Let me know what you think! Leave a review and rating in the comments below. This helps me continue to provide great recipes for you.
Recipe
Very Veggie Vegan Fried Rice
Ingredients
For Tofu Scramble:
- 12 oz tofu I used super firm.
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 2 garlic cloves, minced
- ⅛ -¼ teaspoon turmeric
- dash or pepper
For the Fried Rice:
- 1 cup dry brown rice Prepared according to package a day ahead of time.
- 1 cup edamame, thawed if frozen
- 1 lb napa cabbage, thinly sliced
- ½ cup corn or peas, thawed if frozen
- 1 teaspoon fresh ginger, minced
- 2 garlic cloves
- 1 tablespoon vegetable oil
- 3 tablespoon soy sauce
Instructions
For tofu Scramble:
- Drain water from tofu and cut into small cubes.
- Heat oil over medium heat.
- Add garlic and cook for 1 minute.
- Add tofu and using a spatula cut cubes into small pieces that resemble scrambled eggs.
- Add soy sauce, pepper, and turmeric and stir to thoroughly combine.
- Continue to cook for 5 minutes longer or until scramble is dry and browned a bit. Set aside.
For the Fried Rice:
- Prepare rice according to package directions a day early than you plan to make fried rice. Keep cold until needed. I had about 3½ cups prepared.
- Heat oil in wok or large skillet.
- Add garlic and ginger and cook for about 1 minute.
- Add napa cabbage and cook for 2-3 minutes, stirring often.
- Add edamame and corn or peas and cook for 2 minutes.
- Add rice and soy sauce and cook for 2 minutes longer.
- Add tofu and continue cooking for about 2 more minutes.
- Top with crushed red pepper flakes, if desired.
Did you make this recipe? Let me know!