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Easy Vegan Pineapple Fried Rice
This vegan pineapple fried rice is so flavorful, savory and sweet!
It’s the perfect balance and has veggies, protein, fruit, and healthy carbs and fat.
The best part is it comes together in no time – usually less than 30 minutes!
It’s a great recipe for using up any leftover veggies, and you can even save the ingredients in the freezer and pantry to make it anytime.Fried rice has to be one of the fastest meals to prepare, and it has everything you need for a delicious and balanced meal.
I love using frozen veggies and pineapple for this recipe, it makes it ridiculously quick and easy to make, but you can always use fresh if you have it!
Vegetarian Tofu Fried Rice Recipe
Many fried rice recipes call for chicken or eggs, but crumbled tofu gives you tons of protein and that egg texture too!
I sprinkle just a tad of turmeric on it to give it that yellow color, but you can skip this if you don’t want it.
The rest is flavored with a super yummy base of toasted sesame oil (my favorite thing in the entire world), ginger, garlic and onion.
The subtle sweetness of the pineapple adds a lot of depth to the whole dish, and a little bit of soy sauce adds just enough salt and flavor to balance it.
The flavors are all really simple and basic, but together they create such a unique and delicious meal!
I garnished my fried rice with just a bit of fresh basil, I love the look and the added flavor.
You can always serve this with fresh chopped basil or green onions!
Try it with my Vegan Tofu spam for some more added protein!
How to Make Vegan Fried Rice
Prepping the Veggies, Tofu and Pineapple
To make this super easy vegan pineapple fried rice, start by cooking your rice and pressing your tofu (use a tofu press or wrap the block in a towel and place something slightly heavy on top to remove moisture). Then add some toasted sesame oil to a large pan over medium heat.
Add in the onion and cook for about 5 minutes and then add in the ginger and garlic.
After another minute or two, add in the frozen veggies and pineapple and cook until the veggies are soft.
You’ll also want to check the pineapple to make sure it’s as cooked as you want it!
Then move everything to one side of the pan and add a tiny bit of oil if needed, then crumble in the tofu and add some turmeric.
Stir this together and cook it for about 5 minutes – this helps to not turn everything bright yellow, but you can skip the turmeric if you want, it’s mainly for the color!
Then you can mix everything together!
Finishing Vegan Fried Rice
After cooking the tofu for about 3-5 minutes, toss in your cooked rice and soy sauce.
Mix well to get everything evenly coated and distributed, then you can remove it from the heat and serve.
I cut out the fruit from my pineapple and served it in there, it’s definitely a fun way to serve this dish!
As I said earlier, you can also totally use frozen pineapple to make everything even faster, but just be careful when you add it to the pan because the water might spit out of the pan a bit!
Best Ever Vegan Sesame Fried Rice
I love the simple flavors in this dish – soy sauce and toasted sesame oil are a match made in heaven and I can’t get enough of it!
This dish is super filling and great for meal-prepping or busy weeknights, it’s also very pantry/freezer friendly and is very affordable – and makes a good amount of food.
I used brown jasmine rice for this dish, but feel free to use whatever kind of rice is your favorite!
This recipe is:
- High Protein
- Quick and Easy
Check out these other vegan dinner ideas:
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- 3 Cups Cooked Rice (I used brown)
- 1 1/2 Cups Cubed Pineapple
- 1/2 Block Extra-Firm Tofu
- 1/2 Inch Fresh Ginger, minced
- 2 Cloves Garlic, minced
- 1 Onion, diced
- 1/4 cup Soy Sauce
- 2 Tbsp Sesame Oil
- 1 Cup Mixed Veggies*
- 1/2 Tsp Turmeric
- Add sesame oil and onion to a large pan over medium heat. Cook for 5 minutes.
- Add garlic and ginger and continue cooking for 1 minute. Add pineapple and veggies and cook until veggies are soft.
- Move mixture over to 1/2 of the pan and crumble tofu onto the other size. Sprinkle turmeric over tofu and mix, continuing to cook on that side for 5 minutes stirring frequently.**
- Mix all ingredients in pan together and then stir in cooked rice and soy sauce.
- Continue cooking for another minute or two and then serve with basil or green onion!
*I used frozen peas, carrots, green beans, and corn.
**Add more sesame oil if needed to avoid sticking.
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Amount Per Serving: Calories: 387