Vegan recipe

Vegan Fried Rice with Scrambled Tofu

Prep 10 mins
Cook 10 mins
Serves 2

This quick and easy recipe is perfect for cooking up in batches and enjoying across multiple days. Using Cauldron Authentic Tofu to make a creamy scrambled egg alternative, it’s nothing short of delicious!
What makes it even better is that you can use up any veggies you have knocking around in the fridge to add your own twist.

Authentic Tofu Block Find out more


For the scrambled tofu
1/3 Pack of Cauldron Authentic Tofu
1 tsp ground turmeric
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp dijon mustard
100ml oat milk

For the fried rice
3 cloves garlic
1 thumb-sized piece of ginger
2 shallots
250ml cooked rice
1 red pepper
1 yellow pepper
4 spring onions
100g sugar snap peas (or regular peas)
2/3 Cauldron Authentic Tofu Block, crumbled
1 tbsp sesame oil
1 tbsp tamari
1/2 lime


  1. Start by finely chopping the shallots, ginger and garlic, then add to a frying pan/wok with a drizzle of the sesame oil
  2. Meanwhile, chop the peppers, sugar snap peas, and 3 spring onions into small chunks then add to the wok, then mix in the lime juice, tamari and sesame oil
  3. After a few minutes, break up the 2/3 of the tofu block (you can either do this in a separate pan OR simply in the same pan) and fry in a little sesame oil
  4. In a blender, add the 1/3 tofu block, dijon mustard, turmeric, garlic powder, smoked paprika, and oat milk and blend until creamy. Then pour over the crumbled tofu, then return to fry for a few minutes until hot
  5. Add in the fried vegetables if cooked in a separate pan, followed by the cooked rice, stir together, then serve piping hot
  6. Garnish with the final spring onion, finely chopped and the option to add sriracha mayo or chilli oil