Vegan Egg Fried Rice
Elevate your weeknight dinners with this vibrant and satisfying Vegan Egg Fried Rice, a plant-based twist on the beloved takeout classic. Packed with protein-rich crumbled tofu seasoned with turmeric, nutritional yeast, and black salt (Kala Namak) for an authentic "egg" flavor, this recipe is a delicious and wholesome alternative to traditional egg fried rice. Colorful vegetables like carrots, peas, and red bell peppers are stir-fried with fragrant garlic, ginger, and sesame oil, creating a symphony of flavors and textures. The gluten-free option with tamari makes it accessible to more diets. Quick to prepare in just 35 minutes, this dish is perfect for busy evenings and is ideal for sharing with friends or enjoying as meal prep for the week. Garnished with fresh cilantro and green onions, every bite bursts with freshness and umami. Whether you're vegan, vegetarian, or simply looking for a healthier comfort food alternative, this Vegan Egg Fried Rice is sure to become a new favorite!
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Recipe Information
Ingredients
- 3 cups cooked jasmine rice
- 7 ounces firm tofu
- 0.5 teaspoon turmeric powder
- 2 tablespoons nutritional yeast
- 3 tablespoons soy sauce (or tamari for gluten-free option)
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 4 green onions, chopped
- 1 carrot, diced
- 1 cup peas, frozen or fresh
- 1 red bell pepper, diced
- 1 teaspoon ginger, grated
- 0.5 teaspoon black salt (Kala Namak)
- 0.25 teaspoon ground black pepper
- 0.25 cup fresh cilantro, chopped
Instructions
Start by draining the tofu. Place the tofu block on a clean kitchen towel or paper towels and gently press to remove excess water.
Crumble the tofu into a bowl using your hands until it resembles scrambled egg pieces.
Add the turmeric powder, nutritional yeast, and black salt to the crumbled tofu. Mix well to combine. Set aside.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium heat. Add the minced garlic and grated ginger, sauté for about 30 seconds until fragrant.
Add the diced carrots, peas, and red bell pepper to the skillet. Sauté for about 5 minutes until the vegetables are tender.
Push the vegetables to one side of the skillet and add 1 tablespoon more of olive oil. Add the crumbled tofu mixture to the other side of the skillet.
Cook the tofu mixture for about 3 minutes, stirring occasionally, until it slightly browns and is heated through.
Mix the tofu with the vegetables in the skillet. Add the cooked jasmine rice, soy sauce, and sesame oil to the skillet. Stir well to combine all the ingredients.
Add the ground black pepper and half of the chopped green onions into the skillet. Stir again to incorporate everything evenly.
Cook for another 3-5 minutes, stirring occasionally, until the rice is heated through and nicely golden.
Remove from heat and garnish with the remaining green onions and fresh cilantro.
Serve the vegan egg fried rice hot and enjoy!
Nutrition Facts
Calories |
1779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3820 mg | 166% | |
| Total Carbohydrate | 262.4 g | 95% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 35.1 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 807 mg | 62% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3422 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
