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Vegan egg fried rice
I was wondering how to make egg fried rice as I wanted to emulate the taste of egg yet still keep the recipe super simple. Suddenly I had an epiphany! So I used silken tofu, turmeric and nutritional yeast instead of egg. I was so happy about the result! Then I drizzled some Sriracha sauce on top and I had a perfect Chinese dish that wasn't just delicious but also healthy. If you want it to be even more healthy then just use half of the oil, it should still taste very nice.
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Get your chopsticks ready! It looks just like the egg fried rice and tastes like it as well but it's vegan. I think it tastes even better.
I drizzled some Sriracha sauce on top for the extra kick.
- 3 tbsp sesame oil
- 1/2 onion finely chopped
- 1 red pepper finely chopped
- 2 tsp minced garlic
- 300g of silken tofu
- 4 tbsp soy sauce
- 2 tbsp nutritional yeast
- 1 tsp turmeric
- Ground black pepper
- 1 cup of frozen peas
- 250g of cooked rice
- 2-3 spring onions finely chopped
- Chilli sauce (I used Sriracha)
Add 3 tbsp of sesame oil to a wok pan and turn it to high heat. Then add finely chopped onion and red pepper and 2 tsp of minced garlic. Stir and sauté until the onion and pepper has softened.
Then add 300g of silken tofu (straight out of the pack, including the water) to the pan together with 4 tbsp of soy sauce (unsweetened), 2 tbsp nutritional yeast, 1 tsp of turmeric and some ground pepper. Mash up the tofu in the pan and mix it all together.
Finally add 1 cup of frozen peas, 250g of cooked rice, a few chopped spring onions and cook for another few minutes until the peas are defrosted and heated up.
Serve in a bowl and drizzle some Sriracha sauce (or any chilli sauce) on top. Enjoy!
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