This is a quick fried rice built around tofu instead of eggs, using a simple mix of vegetables and basic ingedients. It’s designed for speed, comes together in one pan or wok, and works best with leftover rice. It’s filling, flexible, and easy to adjust depending on what you have.
Why this recipe works
- Very fast from start to finish
- Uses leftover rice
- High in plant protein
- One pan, minimal washing up 🙂
Scrambled Tofu Fried Rice
A quick tofu-based fried rice made in one pan, designed for fast cooking using leftover rice and simple ingredients.
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Servings 3
Ingredients
- 200 g extra-firm tofu
- 1 tbsp olive oil
- ½ onion finely diced
- 1 clove garlic minced
- 1 tbsp fresh ginger minced
- 2 tbsp sesame oil divided
- ½ tsp smoked paprika
- ¼ tsp turmeric
- 3 cups cooked rice preferably cold, day-old
- 1 cup frozen peas
- 1 cup chopped red bell peppers
- 2 –3 tbsp soy sauce or tamari
Instructions
- Drain the Tofu and then crumble using a fork or your hands and set aside.
- Heat olive oil in a large pan over medium heat. Add onion and cook for 3 minutes until softened.
- Add garlic and cook for 1 minute.
- Add 1 tbsp sesame oil, ginger, paprika, turmeric, and tofu. Cook for 2 minutes, stirring to coat evenly.
- Increase heat slightly and add the rice. Stir well to combine.
- Add peas and bell peppers and cook until heated through.
- Stir in soy sauce and remaining sesame oil.
- Taste and adjust seasoning, then serve immediately.
Variations & substitutions
- Add spring onions or herbs at the end
- Swap vegetables depending on what you have
- Add chilli or hot sauce for heat
Storage & leftovers
Best eaten fresh, but keeps for up to 2 days. Reheat in a pan for best results.