Two bowls of vegan fried brown rice sitting on a white surface.

Vegan Fried Brown Rice with Tofu Scramble

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Vegan

This filling and nutritious vegan dish features tofu scramble as a stand-in for eggs. You’ll love this simple recipe for a quick and healthy weeknight meal. 



For the Scrambled Tofu:

  • 1/2 a 350 g package of firm or extra-firm tofu
  • 2 tsp turmeric
  • 1 tsp garlic powder
  • 1 tbsp soy sauce or gluten-free tamari
  • 3 tbsp water

For the Fried Rice:

  • 1 cup uncooked brown or white rice
  • 1/2 tsp sesame oil (omit and use broth or water for an oil-free recipe)
  • 1/2 a small white onion, diced, approx. 1/2 cup
  • 3 cloves garlic, minced
  • 2 ribs celery, finely chopped, approx. 3/4 cup
  • 1 large carrot, peeled and diced, approx. 3/4 cup
  • 3/4 cup fresh or frozen corn kernels
  • 3/4 cup fresh or frozen green peas
  • 2 tbsp soy sauce or gluten-free tamari
  • 1/2 tsp black pepper or more, to taste


  1. Cook the rice according to package instructions. Once cooked, drain off any excess water. Set the cooked rice aside.
  2. Crumble about half of the package of firm or extra-firm tofu into a bowl then add the rest of the scrambled tofu ingredients and mix well until all the bits of tofu are coated. Set aside.
  3. In a large skillet or wok, heat the sesame oil over medium-high heat.
  4. Add the onion and cook for 2-3 minutes.
  5. Add the carrot, celery and garlic and cook for 5-6 minutes until the carrots are softened.
  6. Add the cooked rice, crumbled tofu, peas, corn, soy sauce and pepper. Stir to combine.
  7. Let the mixture sit for 1-2 minutes without stirring to allow it to brown and crisp on the bottom. Stir and repeat 1-2 times until everything is heated through.
  8. Serve right away. Leftovers can be stored in the fridge for up to 5 days.


Cooking time does not include time to cook rice.

For spicy fried rice, add 2 tsp of sriracha or 1/2 tsp red pepper flakes when you add the soy sauce.

Keywords: healthy, easy, weeknight, oil-free