Full of protein and mixed veggies, this easy Scrambled Tofu Fried Rice is a well balanced meal perfect for a weeknight, or a week full of take-to-work lunches! 

Full of protein and mixed veggies, this easy Scrambled Tofu Fried Rice is a well balanced meal perfect for a weeknight, or a week full of take-to-work lunches! 

In our household, my husband and I split most of the chores pretty evenly. He’s responsible for keeping track of all the bills and paying rent, taking out the trash, and smashing bugs (lol not something I want to do!). I’m responsible for meal planning, grocery shopping and cooking. Sometimes I wish he would do some of the cooking, but honestly, if it were up to him we’d be eating frozen pizza and wings every night of the week. I don’t mind meal planning and I actually enjoy grocery shopping (when it’s not 100+ degrees outside and I’m not 30 weeks pregnant). 

I also like to do the cooking because most of the time, I’m cooking something for the blog that needs to be photographed. Like this fried rice! I made this tofu fried rice a couple of weeks ago for Nick’s lunch. It made a giant batch that lasted all 5 days! He’s the type of person that can eat the same lunch for five days straight and not get sick of it. 

Full of protein and mixed veggies, this easy Scrambled Tofu Fried Rice is a well balanced meal perfect for a weeknight, or a week full of take-to-work lunches! 

With the help of an Instant Pot, this tofu fried rice can be done in less than 20 minutes. Using the IP you can cook the rice in 12 minutes while you cook everything else. If you don’t have an Instant Pot, feel free to cook the rice on the stove-top according to the package directions. 

*TIP* If you can remember, cook the rice the night before you plan to make this dish. This helps to dry the grains out enough to give your fried rice a good texture. Don’t worry, if you don’t have time to do this, your fried rice will still taste good! 

Full of protein and mixed veggies, this easy Scrambled Tofu Fried Rice is a well balanced meal perfect for a weeknight, or a week full of take-to-work lunches! 

Once you’ve got your cooked rice, all you’ll need is a little oil, frozen mixed veg and edamame, extra firm tofu, soy sauce and eggs. Nick vouched for this tofu fried rice and said it was the best I’ve ever made! 

My secret for getting that nice yellow color on the tofu? Turmeric. With just half a teaspoon, turmeric colors the tofu a nice bright yellow. Tofu on it’s own is a very pale white, and not that appetizing to the eye. Coloring it yellow is a simple trick I’ve learned to make sauteed or scrambled tofu taste and look delicious!

Full of protein and mixed veggies, this easy Scrambled Tofu Fried Rice is a well balanced meal perfect for a weeknight, or a week full of take-to-work lunches! 

Here’s the recipe for Easy Scrambled Tofu Fried Rice: 

Easy Scrambled Tofu Fried Rice

Full of protein and mixed veggies, this easy Scrambled Tofu Fried Rice is a well balanced meal perfect for a weeknight, or a week full of take-to-work lunches! 

Servings 6
Author Emily Weeks, RDN, LD

Ingredients

  • 1.5 cups white jasmine rice
  • 1.5 cups chicken or vegetable broth
  • 2 Tbsp avocado oil
  • 2 tsp minced garlic
  • 1/2 tsp onion powder
  • 12 oz bag of frozen mixed vegetables thawed
  • 1 cup frozen shelled edamame thawed
  • 1 block extra firm tofu drained
  • 1/2 tsp turmeric
  • 1 Tbsp light soy sauce
  • 4 large eggs

Instructions

  1. Cook the white rice according to package directions, if using stove-top. If using Instant Pot, add the rice and chicken broth to the pot and hit "Rice". Use quick release valve. 

  2. In a large skillet or wok, add the avocado oil over medium high heat. Add the garlic and onion, let simmer for 30 seconds. Add the mixed vegetables and edamame. Let cook for 3-4 minutes, until soft. 

  3. Add the tofu block by crumbling with your fingers and adding to the skillet. Use a spatula to incorporate into the veggie mixture. Add the turmeric and stir to combine. Cook for 3 more minutes. 

  4. Add the cooked rice and soy sauce and sautee for a few more minutes. 

  5. Push the rice mixture to the sides of the pan, creating a well in the center. Add the eggs and gently push with a spatula to scramble. Once the eggs have just begun to not shine, incorporate into the rest of the mixture. 

  6. Taste and add more soy sauce if needed. Serve immediately. Or, portion into lunch size containers for a full week of lunch prep! 

Recipe Notes

If possible, cook your rice the day before and refrigerate. This helps to dry the grains out enough to give your fried rice a good texture. Don't worry, if you don't have time to do this, your fried rice will still taste good! 

1 Comment

  1. This looks absolutely delicious and the recipe sounds so easy!!

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