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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!