Fried rice with tofu scramble

By Wendy Andresen | Sep 11, 2019
Photo by: Wendy Andresen

I’m sure this recipe is as far from authentic as you can get, but we relish it nonetheless. Here the scrambled tofu serves as a substitute for the scrambled eggs that would be used in traditional fried rice. With the brand of rice I used, 1 cup of rice to 1 1/2 cups of water came out to 3 cups. The directions on the bag said this is supposed to serve four to six, but my husband and I loved this dish so much we shamelessly ate every last bite. I used 1 teaspoon of red pepper flakes, and it definitely was spicy.


3 cups cooked rice

1/2 cup plain, unsweetened nondairy milk

1 Tbsp. nutritional yeast

1/2 tsp. turmeric

1 tsp. flour

1/2 tsp. kala namak (Himalayan black salt)

8 ounces extra-firm tofu, such as Heiwa

1 Tbsp. nondairy margarine or neutral oil

1 Tbsp. canola oil

4 cups diced colorful vegetables, such as red bell pepper, yellow summer squash, carrots, or whole snap peas

4 cloves garlic, minced

1/2 tsp. crushed red pepper flakes (more or less, to taste)

4 scallions, both white and green parts, thinly sliced

4 Tbsp. reduced sodium soy sauce or liquid aminos (my favorite)

2 Tbsp. toasted sesame oil

2 Tbsp. cilantro leaves, for garnish


1. In a smallish bowl, whisk together milk, yeast, turmeric, flour and kala namak.

2. Press some of the water out of the tofu by wrapping it in a couple of paper towels and squeezing. Use the slicing side of a box grater or a mandolin or sharp knife to slice the tofu very thin. You may end up making a mess and crumbling some of it, but that’s OK. Neatness is not an issue here.

3. Stir the tofu into the milk mixture and combine thoroughly. In a large sauté pan, heat the margarine until it sizzles and then add the tofu/milk mixture. Cook just as you would scrambled eggs, until slightly set but not too dried out. Transfer to a bowl.

4. In the same sauté pan, heat the canola oil until it shimmers. Add the diced vegetables, garlic and pepper flakes. Stir fry for 4 minutes.

5. Add the cooked rice and stir fry for another 2 minutes.

6. Add the scallions and tofu mixture and stir fry for another 2 minutes, until very hot.

7. Drizzle the soy sauce and sesame oil over all and garnish with cilantro leaves.

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