Vegan Arroz Chaufa

Elevate your weeknight dinners with this vibrant Vegan Arroz Chaufa, a plant-based spin on the beloved Peruvian-Chinese stir-fried rice dish. Packed with bold flavors, this recipe features fluffy jasmine rice, golden-crisp crumbled tofu, and a medley of colorful vegetables like bell peppers, carrots, peas, and edamame, all infused with the umami-rich taste of soy sauce and fragrant sesame oil. Fresh ginger and garlic add a zesty kick, while a sprinkle of cilantro and a squeeze of lime complete the dish with bright, fresh accents. Ready in just 40 minutes, this quick and wholesome recipe is perfect for meal prep or a satisfying family dinner. Whether you’re craving takeout-inspired comfort or simply looking for a flavorful vegan dinner option, this Vegan Arroz Chaufa is sure to hit the spot!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 3 cups cooked jasmine rice
• 1 block firm tofu
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 2 stalks green onions, sliced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 carrot, diced
• 1 cup frozen peas
• 1 teaspoon ginger, minced
• 0.5 teaspoon ground black pepper
• 0.5 cup cooked and shelled edamame
• 1 lime, sliced into wedges
• 0.25 cup cilantro, chopped (optional)

Directions

Step 1

Begin by pressing the tofu to remove excess moisture. Wrap the block of tofu in a clean kitchen towel and place it under a heavy pot or skillet for at least 15 minutes.

Step 2

Meanwhile, heat the olive oil in a large frying pan or wok over medium-high heat.

Step 3

Crumble the pressed tofu into the pan and add 1 tablespoon of soy sauce, and cook until golden brown, about 7-10 minutes. Remove the tofu from the pan and set aside.

Step 4

In the same pan, add sesame oil. Once heated, add the minced garlic and ginger, stirring for about 30 seconds or until fragrant.

Step 5

Add the diced red bell pepper, carrot, and frozen peas to the pan. Stir-fry for about 5 minutes until the vegetables are tender-crisp.

Step 6

Add the cooked jasmine rice to the pan along with the remaining soy sauce and ground black pepper. Stir well to combine all ingredients.

Step 7

Re-add the cooked tofu to the rice mixture and gently mix to combine evenly.

Step 8

Stir in the sliced green onions and cooked edamame, mixing thoroughly. Cook for an additional 2 minutes to heat everything through.

Step 9

Remove from heat and transfer to a serving dish.

Step 10

Garnish with chopped cilantro if using, and serve with lime wedges on the side.

Nutrition Facts

Serving size	(1738.2g)

Amount per serving	% Daily Value*
Calories	1760.3

Total Fat 55.8g	0%
Saturated Fat 7.9g	0%
Polyunsaturated Fat 7.2g
Cholesterol 0mg	0%
Sodium 1912.7mg	0%
Total Carbohydrate 246.2g	0%
Dietary Fiber 31.7g	0%
Total Sugars 29.7g
Protein 87.9g	0%

Vitamin D 0IU	0%
Calcium 919.6mg	0%
Iron 15.1mg	0%
Potassium 2727.1mg	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: 27.3%

Protein: 19.1%

Carbs: 53.6%