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  • Writer's pictureMadelaine

Scrambled Tofu Fried Rice

During Veganuary, we ate tofu quite a few times, and it's amazing how versatile it is! We had scrambled tofu one evening (instead of scrambled eggs) - I believe we were about halfway through January then - and enjoyed it so much. Previously, egg-fried rice has also been a go-to meal for me: easy to make, quick, and I can add nearly anything to it. So, I thought to combine the two and cooked this delicious Scrambled Tofu Fried Rice with cauliflower, bean sprouts and a tahini and peanut butter dressing. Hubby (probably the biggest PB fan) was delighted and asked if I could make it again the next day? 😁❤️

If you are after a 'traditional' egg-fried rice though, you can check out our One-Pot Egg Fried Rice with King Prawns recipe.

A plate of scrambled tofu fried rice with cauliflower and chopped parsley on top, next to a frying pan with scrambled tofu fried rice and a red and an orange pepper

Scrambled Tofu Fried Rice


Prep time: 10 min

Total time: 20-30 min

Servings: 4


INGREDIENTS


- 150g basmati rice

- 120g cauliflower (small florets)

- ½ block of firm tofu (140g, crumbled)

- 1 carrot (shredded)

- ½ orange bell pepper (chopped)

- 1 small shallot (chopped)

- 150g beansprouts

- 1 tbsp sesame oil

- 1 tsp turmeric powder

- ½ tsp chilli powder

- salt and pepper to taste

- 1 tbsp tahini

- 2 tbsp peanut butter

- 4 tbsp water

- curly parsley (optional)


DIRECTIONS


1. Cook the rice as per the instructions on the packaging, strain and set it aside.


2. Blanch the cauliflower in boiling water for 4-5 minutes, strain and set it aside.


3. Add the sesame oil to a large pan or wok and place high heat. Add the chopped shallot once the oil is hot and fry for a couple of minutes, then add the beansprouts and the crumbled tofu and stir-fry for a few minutes.


4. Add the shredded carrot, the chopped bell pepper, sprinkle with turmeric, chilli powder, salt and pepper and cook for another minute.


5. In the meantime, prepare the sauce by mixing the tahini with the peanut butter and a few spoons water.


6. Stir in the cooked rice, the blanched cauliflower florets, and the sauce, and let it cook for a few minutes. If the dish seems too dry, add a splash of water.


7. Serve with chopped curly parsley and soy sauce if desired. Best enjoyed hot but keeps well in the fridge for up to 3 days.

Top view of a plate of scrambled tofu fried rice with cauliflower and chopped parsley on top, next to a frying pan with scrambled tofu fried rice with a red and an orange pepper on the side and a bunch of daffodils in a vase

Click on the below to download this recipe as a free, pdf recipe card:

Scrambled Tofu Fried Rice
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Download PDF • 1.15MB
A close view of A plate of scrambled tofu fried rice with cauliflower and chopped parsley on top, next to a red pepper

Have you tried this recipe or want to say hi?

I would love to hear from you 😊 Comment below and/or share a pic on Instagram with the tag: #madelaineskitchen

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