A quick, high-protein vegan tofu fried rice loaded with cabbage, carrots, garlic, and tamari for an easy plant-based dinner.

Scale

2 cups cooked jasmine rice

1 tablespoon sesame oil

1 block firm tofu, pressed and cubed

1 cup shredded red cabbage

1/2 cup grated carrots

3 scallions, chopped

2 cloves garlic, minced

1 tablespoon grated ginger

1 teaspoon ground turmeric

3 tablespoons tamari or soy sauce

1 teaspoon maple syrup

1 tablespoon rice vinegar

1/2 teaspoon red pepper flakes

Press tofu using a tofu press until firm. Cut into cubes.

Heat sesame oil in skillet, cook tofu until golden.

Add garlic, ginger, and turmeric; cook for 1 minute until aromatic.

Add cabbage, carrots, scallions. Cook 3–4 minutes.

Stir in rice, then add tamari, maple syrup, and vinegar.

Cook for 5–6 more minutes until rice is slightly crispy.

Top with sesame seeds or herbs before serving.

For best results, use day-old rice.

Add fresh lime juice or avocado slices for brightness.

Keywords: vegan rice recipes, tofu fried rice, plant-based dinner