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Vegan "Egg" and Veggie Stir-Fry

Recipe for a simple and quick Vegan "Egg" & Veggie Stir-Fry. Got 15 minutes? Then you can make this delicious, better than restaurant version stir-fry!
Course Main Course
Cuisine Chinese, Vegan
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 15 minutes
Servings 2
Calories 416kcal
Author Elephantastic Vegan


  • 2 cups cold cooked rice (I used parboiled but you can use whatever you have at hand)
  • 2 carrots
  • 1 block firm tofu
  • 2 chilis
  • 4 garlic cloves
  • 1/8 teaspoon curry powder , mild
  • 1/8 teaspoon turmeric powder
  • 1/4 teaspoon kala namak
  • salt to taste
  • 2 teaspoons peanut oil , divided
  • sriracha sauce for topping
  • 1 teaspoon spring onion , sliced


  • Heat 1 teaspoon peanut oil in large pan and scramble the tofu with your hands or use a fork to do it before adding it to the pan.
  • Add the curry powder, turmeric and kala namak. Mix well, so the tofu gets an even yellow color.
  • Keep it on medium high heat while stirring for about 5 minutes.
  • Peel the carrots & garlic, de-seed the chillis and toss them all in the a food processor - chop until fine. Add them to the hot pan to the scrambled tofu and let it cook for about 5 minutes. Add in the cold rice, give it a good mix and drizzle 1 teaspoon peanut oil on top. Heat it on medium to high heat while stirring for about 5 minutes.
  • Divide onto two plates, drizzle with sriracha sauce and top with finely cut spring onions.


Calories: 416kcal | Carbohydrates: 61g | Protein: 19g | Fat: 10g | Saturated Fat: 1g | Sodium: 410mg | Potassium: 803mg | Fiber: 3g | Sugar: 7g | Vitamin A: 10620IU | Vitamin C: 70.1mg | Calcium: 116mg | Iron: 3.1mg