Vegan Tofu Fried Rice

with edamame, broccoli & peas
icon 30 min
Vegan Tofu Fried Rice 122 © foodspring

A great fried rice is a perfect meal when there’s not much in the fridge. This vegan tofu fried rice only needs some carrots, peas, edamame and spring onions (most of which keep for weeks or months in the fridge or freezer) plus some pantry staples. By using silken tofu in there too, we get that soft egg-like texture which is vegan-friendly and adds a boost of protein. Try this with quinoa instead of the rice if you prefer it.


2 Persons

  • 1 tbsp
    Coconut oil
  • 1 large
    carrot, diced or grated
  • 150 g
    vegan ‘chicken’-style pieces (or firm tofu, cut into cubes)
  • 75 g
    frozen peas
  • 75 g
    edamame beans
  • 150 g
    broccoli, finely chopped or blitzed in a food processor until finely chopped
  • 1 tsp
    chilli oil
  • 2 cloves
    garlic, minced
  • 2 tsp
    grated ginger
  • 200 g
    silken tofu
  • 200 g
    cooked brown rice
  • 1 tsp
    soy sauce (or tamari, if gluten-free)
  • 1 tsp
    sesame oil
  • 4
    spring onions, thinly sliced


  • 1

    Heat the coconut oil in a large frying pan or wok. Add the carrots and broccoli, stirring occasionally over a high heat until slightly softened – around 5 minutes. Add the frozen chicken-style pieces and cook according to the time on the packet. Add the frozen peas and edamame, stirring until defrosted. Tip into a bowl and set aside.

  • 2

    Add the chilli oil to the frying pan back on the heat. Add the garlic and ginger and stir over a medium heat for 1 minute to remove the rawness. Add the silken tofu and break up with your mixing spoon. Add the rice, soy sauce and sesame oil then mix well to combine everything. Stir in the vegetables from earlier. Remove from the heat, garnish with the spring onions and serve.

  • 1
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Recipe Overview

Total time
30 min

Nutritional value, per portion

599 kcal