Tomato tofu fried rice with mushroom steaks

Adding grated tofu to your rice not only adds protein, but also a lovely crispiness.

Less than 30 minutes

Serves 4-6


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email


Tofu fried rice:

  • 2 packets (200g each) tofu
  • Glug olive oil
  • 1 tsp (5ml) smoked paprika 
  • 1 tsp (5ml) ground cumin
  • Salt and milled pepper
  • 3 cups (750ml) cooked brown rice
  • 1 large packet (100g) tomato paste
  • 4 (400g) salad tomatoes, grated
  • ½ cup (125ml) vegetable stock or water
  • Juice of 1 lemon 
  • Parsley and rocket, for serving



  • Glug olive oil
  • 2 packets (4s) large brown mushrooms
  • 3 cloves garlic, crushed
  • 3 Tbsp (45ml) soy sauce
  • 1 Tbsp (15ml) balsamic vinegar or lemon juice



  1. Place tofu between two sheets of kitchen paper, then press to remove excess liquid.Repeat if needed to create a dry exterior.
  2. Grate tofu with a box grater, or finely chop if you prefer.
  3. Heat oil in a pan over high heat and fry tofu with spices and seasoning, cooking until crispy, about 4 minutes.
  4. Set aside.
  5. Heat another glug of oil and fry brown rice until crispy.
  6. Tip in tomato paste, freshly grated tomatoes, vegetable stock and lemon juice. 
  7. Season, adding a pinch of sugar if tomato flavour is too tart.
  8. Heat oil in a separate pan until smoking hot.
  9. Add mushrooms and fry on each side for about 2-3 minutes, until tender and browned.
  10. Add garlic, soy sauce and balsamic vinegar and cook until reduced.
  11. Toss crispy tofu through rice and scatter with parsley just before serving.
  12. Serve rice topped with mushroom steaks and rocket.


Browse more vegetarian recipes here.


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Chicken broth two ways

This classic has stood the test of time for a few reasons – it’s nourishing, soul-warming and super versatile. We’ve got a bulk version with two hearty variations to try.

Taco buddha bowls

Packed with all the favourite taco ingredients, these buddha bowls are easy to put together and will be ready before you can say “meat-free Mexican”.

Cauliflower gratin fondue

It’s the nostalgia of cauliflower and cheese sauce, but with next-level flavour. This cheesy cauliflower bake makes for a decadent Sunday lunch, dinner or side dish.

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.