Vegan Tofu Cashew Fried Rice
This cashew fried rice is easy to make with simple ingredients and ready in about 20 minutes if you have rice cooked and ready to go.
Have leftover rice you need to use up? This recipe is perfect for it! With cooked brown rice ready to go, this dish takes about 20 minutes to come together for a quick, easy and healthy weeknight meal.
This recipe is vegan, can be made gluten-free and oil-free and is high in plant-based protein.
Ingredient Notes
- tofu – use firm or extra-firm tofu
- oil – sesame oil adds that classic “fried rice” flavour but you can certainly omit and saute the veggies and tofu in water or broth
- cashews – look for cashews with no other ingredient, no oil or salt added
- rice – brown or white rice both work well in this recipe, for best results cook the rice the day before and chill in the fridge overnight
- soy sauce – sub with gluten-free tamari or coconut aminos for a gluten-free recipe
How to Make this Recipe
Step 1. Cook up the tofu, bell peppers and jalapeno, then add the curry powder and cook for a few more minutes.
Step 2. Add the cashews and green onion, cook for a few more minutes.
Step 3. Stir in the cooked brown rice, cook until heated through and enjoy!
Quick Tip: When you add the rice, spread the mixture evenly over the pan and let sit for a couple of minutes to allow it to brown on the bottom. Scrape any browned bits back in and repeat 1-2 times.
Substitutions and FAQs
- veggies – use any veggies such as snap peas, corn, broccoli, zucchini, mushrooms, and onion
- protein – swap the tofu for tempeh or chickpeas, or try this fried brown rice with tofu scramble
- grains – swap the brown rice for cooked farro or quinoa
- greens – mix in a handful of spinach at the end to sneak some extra dark, leafy greens into your diet
Quick Tip: Fried rice is best made with cooked and completely chilled farro, ideally refrigerated overnight. Warm rice doesn’t fry as well and tends to clump in the pan.
Do I have to use cornstarch?
The cornstarch helps the sauce thicken and gives the dish that fried rice-feel. You can definitely leave it out if you prefer or it can be substituted with arrowroot powder.
Should I press the tofu first?
I’m a lazy cook so I don’t typically press tofu for a recipe like this, however, you certainly can if you want for improved results.
To press tofu, wrap it in a dishtowel and place it on a plate. Place a heavy object on top of it and let sit for 20-30 minutes to press out excess water. Alternatively, use a tofu press. Full instructions on pressing tofu here.
How long does this keep?
This can be stored in a sealed container in the fridge for up to 5 days. Enjoy cold or reheat in the microwave or stovetop.
Related Recipes
Loving this fried rice? Here are some more yummy recipes to try:
- Fried Brown Rice with Tofu Scramble
- Vegan Basil Fried Rice
- Mushroom Fried Rice
- Curry Fried Rice
- Cashew Tofu Stir Fry
- Teriyaki Tofu Stir Fry
Did you try this recipe?
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Vegan Tofu and Cashew Fried Rice
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 4
- Category: Main Dish
- Cuisine: Asian
- Diet: Vegan
Description
Typically restaurant-style fried rice is made with eggs and a lot of oil. This vegan version only uses 2 tsp of oil, is egg-free and high in protein thanks to organic tofu and cashews. If you make the rice ahead of time, it comes together in no time for a quick and easy, healthy weeknight dinner.
Ingredients
For the Sauce
- 1/2 cup vegetable stock
- 2 tsp cornstarch
- 1 tbsp soy sauce (use gluten-free tamari or coconut aminos for gluten-free)
For the Fried Rice
- 2 tsp toasted sesame oil (use water or broth for oil-free)
- 1 350 g package firm or extra-firm tofu (option to press for 20–30 minutes, see notes)
- 1 red pepper, diced
- 1 jalapeno, diced
- 3 cloves garlic, minced
- 2 tsp curry powder
- 6 scallions (green onions), green parts only, chopped
- 3/4 cup raw cashews
- 2 cups cooked brown rice (preferably cooked and chilled overnight)
- cilantro for serving
Instructions
- Mix the vegetable stock, cornstarch and soy sauce in a small dish and set aside.
- In a large wok or frying pan, heat the sesame oil over medium-high heat then add the tofu, garlic, red pepper and jalapeño. Cook, stirring often for about 10 minutes until the tofu starts to brown.
- Add the curry powder, stir to combine.
- Add the cashews and green onion and cook for a few more minutes until the onions are wilted.
- Add the vegetable stock mixture then stir in the cooked brown rice. Spread the mixture evenly across the pan then let it sit for a few minutes without stirring. This helps it get nice and brown on the bottom! Mix the brown bits back in, repeating once or twice.
- Serve right topped with fresh cilantro, if desired. Leftovers may be stored in a sealed container in the fridge for up to 4 days.
Notes
The cornstarch helps the sauce thicken and gives the dish that fried rice-feel. You can definitely leave it out if you prefer or it can be substituted with arrowroot powder.
To press tofu, wrap it in a dish towel and place on a plate. Place a heavy object on top of it and let sit for 20-30 minutes to press out excess water. Alternatively, use a tofu press. Full instructions on pressing tofu here.
Farro or quinoa can be used instead of rice. Peanuts can be used instead of cashews. Tempeh or chickpeas can be used instead of tofu. Additional veggies may include peas, corn, zucchini, broccoli or carrots.
Fried rice is best made with cooked and completely chilled farro, ideally refrigerated overnight. Warm rice doesn’t fry as well and tends to clump in the pan.
Nutrition
- Serving Size: 1
- Calories: 348
- Fat: 16
- Carbohydrates: 39
- Fiber: 4
- Protein: 18
Keywords: cashew fried rice, tofu fried rice, vegan fried rice
UPDATE NOTE: This recipe was originally published on December 13, 2015. It was updated in January 2020 with new photos and text.
Loved it!
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Delicious! We made this tonight and love it!
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Great! So glad to hear that, Camille! Thanks for letting me know.
Hi Thanks for a great recipe. What can I use in place of vegetables stock as it’s not something we keep at home.
You can just use water. I like to keep some organic bouillon cubes on hand so I can always make a bit of stock when needed! Enjoy!
I’ve made this recipe twice now. It’s so easy and so delicious!!
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Awesome, Lindsay! So glad you enjoy it.
How many grams (or cups) of dry rice is needed to make 2 cups of cooked rice?
1 cup of dry rice should produce about 2 cups cooked. Enjoy!
Can I assume that the tofu should be cut up before entering the fry pan? I mean, putting in a large block of tofu is weird and well, yucky.
Yes, you’ll want to cube the tofu first! thanks 🙂
Yum! I love friend rice. Really nice combination. Looks delicious 🙂
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HUBBA. I cannot wait to make this!
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This looks delicious! can i sub cornstarch with something else?
Yes, you can use arrowroot, or just omit it. Its not totally necessary, just makes the mixture a little thicker.