Looking for a satisfying, plant-based meal that’s quick, healthy, and full of bold Asian flavors? This Vegan Brown Fried Rice with Cashews and Tofu is one of my go-to recipes when I want something that feels indulgent yet nourishing.
Packed with protein, fiber, and texture, it’s a great weeknight meal that’s deeply satisfying and incredibly easy to make.
This version is a delightful fusion of Chinese and Peruvian flavors, inspired by the beloved Peruvian Arroz Chaufa. This unique blend from my childhood creates a savory and comforting dish that’s sure to intrigue your taste buds.
Ingredients and substitutions
- Brown rice – You can substitute with long-grain white rice or quinoa.
- Firm tofu – Marinated in soy sauce and garlic powder. Use smoked tofu for extra depth.
- Cashews – Toasted and lightly glazed with maple syrup.
- Bell peppers – Add color, crunch, and vitamin C. Use red, yellow, or green.
- Vegan mushroom sauce – An excellent substitute for oyster sauce (available in Asian stores).
- Garlic & ginger – Essential aromatics for depth of flavor.
- Optional – A squeeze of lime or a pico de gallo for freshness.
Tips for the Perfect Fried Rice
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- Taste as you go – Soy sauces vary in saltiness, so adjust to your liking.
- Use day-old rice for the best texture. Freshly cooked rice tends to be sticky.
- High heat is essential – Ensure your pan or wok is hot before cooking.
- Don’t overcrowd the pan – Cook in batches if needed for the best results.
Cultural Inspiration: From Arroz Chaufa to Asian Vegan Fusion
This dish is a nod to Peruvian Arroz Chaufa, a staple of Peruvian-Chinese fusion cuisine. While Chaufa often includes eggs and meat, my vegan version keeps the richness by focusing on marinated tofu and mushroom-based sauces, with a crunchy twist from the cashews.
Across Asia, fried rice is profoundly personal and regional. From Indonesian Nasi Goreng to Thai Khao Pad, it’s a dish that adapts to ingredients and local traditions like this one.
Healthier Variations & Additions
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- Use quinoa or cauliflower rice for lower-carb versions.
- Add edamame or green peas for extra protein and texture.
- Want it spicy? Toss in chili flakes, sriracha, or fresh Thai chilis.
- No tofu? Try tempeh or roasted chickpeas for a different take.
Serving Suggestions
This fried rice is complete on its own, but even better with:
- A side of lime wedges or lemon
- Tomato salad with oregano and lime juice
- Fresh pico de Gallo
- Garnish with scallions, sesame seeds, or fresh cilantro
Storage & Meal Prep Tips
- Keeps in the fridge for up to 3–4 days
- Great for meal prep – reheats beautifully
- You can freeze it, but fresh is best!
More Bold, Plant-Based Flavors to Try
- Spicy Vegan Rojak Salad – sweet, tangy, and chili-spiked
- Vegan Sichuan-Style Eggplant – steamed, saucy, and intensely flavorful
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Final Thoughts
This Vegan Brown Fried Rice with Cashews and Tofu is one of those dishes that never gets boring. It’s versatile, quick to prepare, and incredibly satisfying. Whether craving a protein-packed dinner or a creative take on classic comfort food, this recipe checks all the boxes.
Vegan fried rice with cashew & tofu
Ingredients
- 350 grams Brown long grain rice.
- 400 ml Water to cook the rice.
- 150 grams Firm tofu.
- 1/2 Red bell pepper.
- 4 Garlics.
- 3 tablespoons Fresh chopped ginger.
- 1/2 cup Fresh spring onion.
- 50 grams Baked Cashew.
- 4 tablespoons Vegetable oil.
- 1/2 teaspoon Sesame oil.
- 2 tablespoons Vegan Oyster Sauce.
- 3 tablespoons Soy sauce.
- 2 Limes to garnish.
- Salt.
- Pepper.
Instructions
- Prepare the rice in a rice cooker or a regular pan. When it is ready, stir it with a fork or chopstick and remove it from the pan to let it cool.
- After draining the liquid from the Tofu, cut it into chunks. Place them in a bowl and add salt, pepper, and half a teaspoon of garlic powder; stir with a spoon.
- Add two tablespoons of vegetable oil to a frypan or pan and bake the tofu chunks until they are gold (add more oil if necessary). When they are ready, remove them from the pan and set aside.
- Mix one tablespoon of maple syrup in a bowl with the cashew.
- Cut the bell pepper into small squares.
- Chop the garlic into small pieces.
- Peel off the skin of the ginger and chop it finely.
- Chop the spring onions finely.
- Add two tablespoons of oil to the pan and the bell pepper, ginger, garlic, and a pinch of salt. Fry, mixing with the help of a spatula until it is golden but be careful not to burn the garlic.
- Add the spring onion and mix.
- Add the Tofu chunks.
- Add the cashew.
- Finally, mix all well with the vegan oyster sauce, soy sauce, and sesame oil.
- Serve the fried rice with a slice of lime.
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