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Vegan chinese-style fried rice

(3.67/5 - 3 votes)
1 comment


2 cups firm tofu mashed (If you are using medium tofu, squeeze tofu between paper towels to remove water)

3 Tbsp bragg's liquid aminos or soy sauce to taste

2 Tb oil

1 cup onion diced or 4 stalks of spring onion sliced

1 tsp garlic minced

1 tsp fresh ginger grated

2 cups broccoli florets blanched

1/3 cup red bell pepper diced

1/3 cup orange bell pepper diced

1/3 cup yellow bell pepper diced
1/2 carrot diced1/3 cup peas
1/4 tsp marjoram
1 tsp toasted sesame oil
1/4 tsp turmeric
2 cups cooked brown rice


Step 1: Place mashed tofu in a bowl, add turmeric and 1 Tbs of Bragg's liquid aminos or soy sauce, mix well and set aside to marinate.

Step 2: Blanch broccoli,carrot and peas in boiling water for 2 minutes, drain then rinse with cold water and set aside.

Step 3: In a wok or skillet add oil and sauté onion on medium high heat until translucent then add ginger, garlic, bell peppers cooking for 30 seconds while stirring to avoid burning.

Step 4: Next add mashed tofu and continue stirring. Add broccoli florets, carrots, peas and marjoram. Stir in cooked rice until well mixed.

Step 5: Finally combine sesame oil, the remaining 2 Tbs Bragg’s liquid aminos add to fried rice combining well then serve.

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5 / 5

Very tasty!!love it.

Posted the 23/02/2014, 10:55 | i cooked this recipe
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