Hello everyone!
Welcome back to "Free Spirit Friday" on Cosette's Beauty Pantry. This week, I’m sharing one of my ultimate go-to recipes: vegan tofu fried rice. It’s a dish bursting with flavour, comes together in a flash, and lets you play around with whatever’s in your fridge—perfect for those of us who love a bit of culinary freedom. If you’re a fan of plant-based cooking or just looking for a fresh twist on a classic, this one’s for you. It’s hearty, satisfying, and oh-so-easy to whip up. Let’s get started!
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I’ve always loved fried rice—it’s such a versatile dish, isn’t it? Back in my pre-vegan days, it was a staple, but when I switched to plant-based eating, I started experimenting with ways to recreate that magic without eggs. That’s when I hit on the idea of pairing a tofu scramble with fried rice. Tofu scramble is a genius way to add that fluffy, savoury texture we all crave, and when you mix it with rice and veggies, it’s a match made in heaven. Over the years, I’ve fine-tuned this recipe into something I turn to again and again—especially on busy nights when I want comfort food without the faff. It’s now a firm favourite, and I can’t wait for you to try it.
What makes this tofu fried rice so special is how effortless it feels. You don’t need anything fancy—just a frying pan, some basic ingredients, and about 30 minutes. It’s also a brilliant way to use up leftover rice or random vegetables, which fits the free-spirited ethos of this segment perfectly. Cooking should be fun and relaxed, and this recipe delivers that in spades. Plus, it’s completely vegan, so it’s kind to your body and the planet. Ready to give it a go? Here’s how to make it for two (or one with leftovers—trust me, you’ll want them!).
Ingredients
- 200g firm tofu, drained
- 2 tablespoons soy sauce (tamari if you’re gluten-free)
- 1 tablespoon sesame oil (or vegetable oil works too)
- 1 teaspoon turmeric (for that classic scrambled egg colour)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 medium carrot, diced
- 1 red bell pepper, chopped
- 100g frozen peas (or sweetcorn—your call!)
- 250g cooked rice (brown or basmati are my faves)
- 2 spring onions, sliced
- 1 tablespoon nutritional yeast (optional, for a cheesy kick)
- 1 teaspoon chilli flakes (adjust to your heat preference)
- Salt and pepper to taste
- Fresh coriander or parsley to garnish (optional)
Method
- Make the tofu scramble: Drain your tofu and crumble it into a bowl with a fork or potato masher—it should look a bit like scrambled eggs. Add 1 tablespoon of soy sauce, the turmeric, and a pinch of salt and pepper. Stir it all together and set aside. The turmeric gives it that lovely golden hue, and the soy sauce adds instant flavour.
- Cook the scramble: Heat half the sesame oil in a large frying pan over medium heat. Tip in the tofu mixture and cook for 5–7 minutes, stirring occasionally. You want it to firm up a bit and get a touch of colour, but don’t overdo it—it should stay soft and fluffy, not crispy. Once it’s ready, scoop it out and set aside.
- Sauté the veggies: Add the rest of the sesame oil to the same pan. Toss in the chopped onion and cook for 2–3 minutes until it softens and smells divine. Add the garlic and stir for 30 seconds—keep it moving so it doesn’t burn. Next, add the carrot and bell pepper. Stir-fry for 4–5 minutes until they’re tender but still crunchy. Throw in the frozen peas and cook for another 2 minutes.
- Mix it all up: Push the veggies to one side of the pan and add the cooked rice. Break up any clumps with your spatula and let it warm through for a couple of minutes. Drizzle over the remaining soy sauce and sprinkle in the nutritional yeast (if using) and chilli flakes. Stir everything together so the rice gets coated in all those lovely flavours. Add the tofu scramble back in, mix gently, and season with salt and pepper to taste.
- Serve it up: Turn off the heat, scatter over the spring onions, and add a handful of fresh herbs if you’ve got them. Dish it out hot and enjoy. If you’re feeling fancy, a splash of hot sauce or a squeeze of lemon adds a nice zing.
There you have it—a plate of tofu fried rice ready in no time. I love how adaptable this recipe is. Got some spinach wilting in the fridge? Chuck it in. Fancy more spice? Up the chilli or add a fresh red chilli. No nutritional yeast? A sprinkle of smoked paprika works wonders too. It’s all about using what you’ve got and making it yours—exactly what Free Spirit Friday is about.
This dish ticks a lot of boxes nutritionally, too. The tofu scramble brings plant-based protein and a bit of iron, while the veggies load you up with fibre and vitamins. The rice keeps you fuelled, and if you go for brown rice, you’ll get even more goodness. It’s a balanced, feel-good meal that satisfies without weighing you down—ideal for a Friday when you’re easing into the weekend.
I often make this on Fridays because it’s such a laid-back way to unwind. There’s no stress, no strict rules—just a handful of ingredients and a bit of creativity. Sometimes, I’ll whip up a quick tahini drizzle (tahini, lemon juice, and water) to spoon over the top—it’s not essential, but it’s a game-changer if you’ve got a minute to spare.
This tofu fried rice has become my trusty fallback on chaotic weeks. It’s quick, comforting, and always hits the spot. I hope it finds a place in your kitchen, too. It’s one of those recipes that feels like a treat but couldn’t be easier to pull off—perfect for when you want something homemade without the hassle.
So that’s my vegan tofu fried rice for this week’s "Free Spirit Friday". I’d love to hear what you think if you give it a whirl. What’s your favourite addition to a dish like this? Any secret ingredients you’d toss in to make it your own? Pop your answers in the comments below—I can’t wait to see what you come up with!
Until next time, keep that free-spirited energy flowing. Happy cooking!
