Landscape picture of vegan tofu fried rice, it's very yellow and chunks of carrot, sweetcorn and peas can be seen

Vegan Egg Fried Rice

  • Author: Dan Saunders
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Diet: Vegan


This vegan 'egg' fried rice uses firm tofu to recreate a classic takeaway dish, along with a little help from the magic of turmeric and kala namak (a.k.a. Himalayan black salt).



For the rice:

  • 300g cooked brown rice
  • 2 carrots – chopped into small cubes
  • 3/4 cup peas
  • 1 onion – chopped
  • 3 garlic cloves – crushed
  • 3 tbsp soy sauce
  • 125g baby corn – chopped into small chunks
  • 4 spring onions – finely sliced

For the tofu 'egg':

  • 200g extra-firm tofu – crumbled
  • 1/4 tsp turmeric powder
  • 1/4 tsp kala namak
  • 1 tbsp nutritional yeast


  1. Start by making the scrambled tofu – put all the ingredients in a pan and heat through until well combined, then set aside.
  2. In a wok, heat some sesame oil over a medium-high heat. You can use a different oil or skip it altogether if you have a good non-stick pan.
  3. Add in the chopped onions for a few minutes, and then follow with the garlic, being careful not to burn it.
  4. Pop in the carrots, baby corn and spring onions and stir fry for a couple of minutes more.
  5. Stir in the rice.
  6. Pour in the soy sauce and, once again, stir through well until combined.
  7. Finally, stir through the peas and tofu and continue to cook for 1-2 minutes, until piping hot.
  • Category: Dinner
  • Method: Stir-fry
  • Cuisine: Chinese

Keywords: Vegan egg fried rice, tofu fried rice

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