Gluten-Free Vegan Tofu Scramble Fried Rice
A plant-based take on classic egg fried rice using crumbled tofu seasoned with turmeric and kala namak black salt to mimic scrambled eggs. Day-old rice gets stir-fried with aromatic vegetables, soy sauce, and vegetarian oyster sauce for authentic flavor. The black salt provides a distinctive sulfuric note that closely resembles eggs, making this dish satisfying for vegans and omnivores alike. Perfect as a weeknight dinner or way to use leftover rice, this one-pan meal delivers comfort food satisfaction with familiar Asian flavors and textures.
Ingredients
- 1 block extra-firm tofu, drained and pressed
- 1 tablespoon oil
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon turmeric
- ¼ teaspoon kala namak(optional)
- salt
- black pepper
- 2 tablespoons oil
- 1 shallot, finely diced
- 3 large cloves garlic, minced
- 3 green onions, finely sliced
- 1 cayenne chili pepper, finely diced with seeds removed
- 1 cup frozen mixed veggiesfresh vegetables1:1seasonalfresheggs-free
use any combination of carrots, peas, corn
- 1 tablespoon fresh ginger, grated(optional)
- 4 cups day-old cooked white rice
- 3 tablespoons soy sauce
- 1 tablespoon vegetarian oyster saucemushroom sauce1:1umami
provides similar savory depth
- salt
- black pepper
- 1 ½ cups tofu scramble
- ½ teaspoon toasted sesame oil
Instructions
- 1
Heat oil in large wok over medium-low heat
- 2
Crumble pressed tofu into pan using clean hands
- 3
Sprinkle onion powder, garlic powder, turmeric and salt over tofu
- 4
Mix seasonings through tofu until uniform
- 5
Cook tofu scramble for 5-8 minutes until dried to desired consistency
- 6
Season with salt, pepper and kala namak
- 7
Remove tofu scramble from pan and set aside
- 8
Clean pan if necessary and return to burner
- 9
Heat pan over medium-high heat and add oil
- 10
Add shallots, garlic, green onions, diced pepper and salt
- 11
Sauté aromatics for 3-5 minutes until shallots are translucent
- 12
Add mixed vegetables and ginger
- 13
Cook vegetables for 3 minutes
- 14
Add day-old rice and break up large pieces with spatula
- 15
Mix rice with vegetables until uniform
- 16
Cook rice mixture for 6-8 minutes, stirring occasionally
- 17
Drizzle soy sauce and oyster sauce over rice
- 18
Stir sauces to combine and sauté for 2 minutes
- 19
Add reserved tofu scramble and sesame oil
- 20
Mix tofu through rice and cook for 1 minute until heated
- 21
Remove from heat and season with salt and pepper
- 22
Sprinkle remaining green onions over top
Tips
Press tofu well and use day-old rice for best texture - fresh rice becomes mushy when stir-fried
Kala namak black salt is key for authentic eggy flavor, but regular salt works if unavailable
Cook tofu scramble first and set aside to prevent overcooking when combined with rice
Good to Know
Refrigerate leftovers for up to 3 days in covered container
Can prepare tofu scramble up to 1 day ahead and refrigerate
Serve hot immediately after cooking for best texture
Common Mistakes
Use day-old rice to avoid mushy texture
Press tofu thoroughly to prevent excess moisture
Cook tofu scramble separately to avoid overcooking
Substitutions
Gluten-Free Swaps
General Alternatives
use any combination of carrots, peas, corn
provides similar savory depth
FAQ
Can I use fresh rice instead of day-old?
Fresh rice works but may become mushy. Spread hot rice on sheet pan and cool completely, or refrigerate for at least 2 hours before using.
What if I cannot find kala namak black salt?
Regular salt works fine, though you will miss the distinctive eggy sulfur flavor that makes this dish authentic. Some health stores carry it in the spice section.
How long will this keep in the refrigerator?
Store covered for up to 3 days. Reheat in microwave or skillet with splash of oil. Texture is best when consumed within 2 days.