Scrambled Tofu Fried Rice Vegan recipe

Scrambled Tofu Fried Rice

Prep 10 mins
Cook 5 mins
Serves 4

Use organic tofu instead of eggs for this mid-week meal favourite. Scrambling the tofu with Chinese ingredients brings a tasty, protein-packed dinner to your table in just 15 minutes.

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1 block Cauldron Organic Tofu, drained and pressed for 20 minutes, mashed with a fork or potato masher
2 tbsp sunflower oil
3 spring onions, finely chopped
1 inch of ginger, grated
1 red chilli, finely chopped
4 cloves of garlic, crushed
3 tbsp tamari
2 tsp onion powder
500g brown basmati rice, cooked and cooled
3 tbsp sesame oil
1 tbsp Chinese rice wine
60g frozen peas
15g fresh coriander, de-stalked and chopped
1 tsp red chilli flakes (optional)
1 tbsp toasted sesame seeds (optional)


  1. Pour the oil into a wok and place on a high heat. Add the spring onions, ginger and chilli and stir-fry for 1 minute.
  2. Add the tofu, garlic and 1 tbsp of tamari, stir-fry for a further minute before adding in the rest of the ingredients. Keep stirring for 3 minutes, then remove from the heat. Stir through the coriander.
  3. To serve, garnish with chilli flakes and toasted sesame seeds.