Soy-Free Tofu Fried Rice

Transform your weeknight dinner routine with this flavorful Soy-Free Tofu Fried Rice, a wholesome twist on a classic takeout favorite! This recipe replaces traditional tofu with a homemade alternative crafted from protein-packed chickpea flour, offering a unique soy-free option that’s both satisfying and versatile. Combined with fragrant garlic, ginger, crisp vegetables, and day-old rice, this dish strikes the perfect balance of savory and fresh. Coconut aminos provide a soy-free umami boost, while a drizzle of optional sesame oil enhances the aroma for a comforting yet allergen-friendly meal. Quick to prepare and perfect for batch cooking, this recipe is a must-try for those seeking a plant-based, gluten-free fried rice that doesn’t skimp on flavor or texture. Garnish with spring onions for the ultimate finishing touch, and serve this crowd-pleaser piping hot!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 3 cups Cooked rice (preferably day-old)
• 1 cup Chickpea flour (to make soy-free tofu)
• 2 cups Water
• 1 teaspoon Salt
• 2 tablespoons Olive oil
• 1 medium Carrot, diced
• 1 cup Frozen peas
• 3 stalks Spring onions, chopped
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 1 teaspoon Sesame oil (optional, for flavor)
• 3 tablespoons Coconut aminos (soy-free alternative to soy sauce)
• 0.5 teaspoon Black pepper

Directions

Step 1

To make the soy-free tofu, whisk together the chickpea flour, 2 cups of water, and 1 teaspoon of salt in a medium mixing bowl until smooth and lump-free.

Step 2

Transfer the mixture to a non-stick pan over medium heat. Stir continuously as the mixture cooks and thickens, resembling a thick custard-like consistency. This typically takes 4-5 minutes.

Step 3

Pour the cooked chickpea mixture into a greased or parchment-lined container (such as a square baking dish) and smooth out the top. Let it cool at room temperature for 30 minutes, then transfer it to the fridge to firm up for at least 1 hour.

Step 4

Once the chickpea tofu is firm, cut it into small cubes and set aside for later use.

Step 5

Heat 2 tablespoons of olive oil in a large frying pan or wok over medium-high heat.

Step 6

Add the diced carrot and cook for 2-3 minutes, stirring frequently. Then, add the minced garlic, grated ginger, and frozen peas. Stir-fry for another 2 minutes.

Step 7

Add the cubed chickpea tofu to the pan, cooking for 3-4 minutes until it begins to crisp slightly.

Step 8

Push the tofu and vegetables to one side of the pan, and add the cooked rice to the empty space. Drizzle the coconut aminos and sesame oil over the rice, mixing well to coat evenly.

Step 9

Combine the rice with the tofu and vegetables, stirring everything together. Season with black pepper to taste.

Step 10

Garnish with chopped spring onions and serve hot. Enjoy your soy-free tofu fried rice!

Nutrition Facts

Serving size	(1547.8g)

Amount per serving	% Daily Value*
Calories	1759.1

Total Fat 43.4g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3319.0mg	0%
Total Carbohydrate 282.0g	0%
Dietary Fiber 26.6g	0%
Total Sugars 35.1g
Protein 53.6g	0%

Vitamin D 0IU	0%
Calcium 248.1mg	0%
Iron 10.9mg	0%
Potassium 1941.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.5%

Protein: 12.4%

Carbs: 65.1%