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vegan fried rice
5 from 2 votes

Vegan Fried Rice with Tofu Scramble

My vegan fried rice is full of delicious veggies and my tofu scramble, making this hearty dish a meal by itself!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 4
Print Recipe


For the tofu scramble:

  • 16 oz block of extra firm tofu
  • 1 Tbsp water
  • 2 Tbsp olive oil
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp sea salt
  • tsp turmeric

For the rice:

  • 4 cups day-old cooked white rice, (1 ¼ cups dry white rice; I prefer to use basmati rice here)
  • 2 Tbsp sesame oil
  • 1 Tbsp olive oil
  • 1 Tbsp rice vinegar
  • 2 Tbsp Bragg Liquid Aminos, plus 2 tsp for drizzling

For the onion:

  • 2 Tbsp olive oil
  • 1 onion, roughly chopped (I like the pieces to be about 1/2 inch big)
  • 4 cloves garlic, minced
  • ½ tsp sea salt

For the Brussels sprouts

  • 2 Tbsp olive oil
  • 15 Brussels sprouts, trimmed and quartered
  • ¼ tsp sea salt

Everything else:

  • ½ cup scallions, chopped, green and white parts
  • ½ cup frozen peas
  • cup frozen corn, optional


Make the tofu scramble

  • Press as much water out of the tofu as possible, then crumble the tofu (so it looks like scrambled eggs) over a medium-sized skillet, preferably non-stick.
  • Cook the tofu over medium heat, stirring occasionally, until slightly browned and there is no water in the skillet, about 10 minutes.

Make the tofu scramble seasoning

  • While the tofu cooks, make the tofu scramble seasoning by simply whisking together the water, olive oil, onion salt, garlic powder, salt, and turmeric in a small bowl.

Season the tofu scramble

  • Once the tofu is in the skillet is slightly browned and dry, add the seasoning mixture to the skillet. Stir until the mixture coats all the tofu.
  • Continue cooking the tofu over medium heat until it has absorbed all the seasoning, and turned light yellow, about 3 minutes.
  • Tofu scramble is done, set aside.

Cook the onion and garlic

  • Add the olive oil to a large skillet, and turn the heat on to medium-high. Heat the olive oil until hot, about 1 minute.
  • Now add the garlic, onion, and salt to the skillet. The onion and garlic will sizzle as they hit the pan. Cook the onion and garlic over medium-high heat for 4 minutes, until the onion has released its juices, and starts to brown.
  • Turn the heat down to low, and cook the onion and garlic for an additional 10 minutes.
  • While the onion and garlic cook, you can trim and quarter the Brussels sprouts.
  • Onion and garlic are done, set aside.

Cook the Brussels sprouts

  • In the same skillet you cooked the onion and garlic in, now cook the Brussels sprouts.
  • Add the olive oil to the skillet, and heat over medium for about a minute. Now add the Brussels sprouts and salt to the skillet.
  • Toss the salt and Brussels sprouts together, then cook for 3 minutes, undisturbed.
  • Toss the Brussels sprouts again, and cook for another 3 minutes undisturbed. We want the sides of the Brussels sprouts that are face down in the pan to get a little browned.
  • Now toss the Brussels sprouts one more time, and cook for a final three minutes.
  • Brussels sprouts are done! Set aside.

Cook the rice:

  • To the skillet you cooked the onion, garlic, and Brussels sprouts in, now cook the rice.
  • Add the sesame oil and olive oil to the skillet over medium heat. Let the oil get hot, about one minute.
  • Now add 1 Tbsp of Bragg Aminos, followed by 1/2 Tbsp of the rice vinegar. The skillet will steam.

Add the rice

  • Immediately add the rice to the skillet. With your spatula, stir, so that the rice is evenly coated with the oils, vinegar, and Bragg Aminos.
  • Add the final Tbsp of Bragg Aminos, and the remaining 1/2 Tbsp of rice vinegar. Keep stirring/flipping the rice with your spatula until the rice has absorbed all the liquid, about four minutes.
  • Turn the heat down to medium-low, and drizzle the final 2 tsp of Bragg Aminos over the rice.

Add the veggies and tofu scramble

  • Now add the onion/garlic mixture, Brussels sprouts, scallions, frozen peas, and frozen corn (if using) to the rice. Stir until everything is incorporated.
  • Now add the tofu scramble to the pan, and stir until it’s evenly distributed.

Serve and enjoy!

  • Fried rice is done! Serve alone, or with a side of your favorite meat substitute. (The Mandarin Orange Gardein—don’t use the sauce packet—is really good with this fried rice!)


This fried rice is vegan, vegetarian, and gluten-free!