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4.60 from 5 votes

Coconut Fried Rice

What could possibly be better than a giant bowl of fried rice? Coconut Fried Rice, clearly. The richness and creaminess of the coconut brown rice, red pepper, onions, and peas, all topped with chewy baked tofu bites and roasted cashews, I mean really. Vegan, vegetarian, and gluten-free dinner.
My Notes:
Prep Time15 mins
Cook Time50 mins
Total Time55 mins
Meal Type: dinner
Special: Gluten-Free, Kid-Friendly, Nut-Free, Seasonal (Cold Weather)
Tool: Oven, Stove
Ingredient: Cashews, Coconut, Peas, Rice, Tofu
Servings: 6
Calories: 568kcal
For the tofu:
  • 1 12oz block(s) extra-firm tofu drained
  • 2 tablespoon(s) soy sauce (gluten-free if preferred)
For the coconut rice:
For the veggies:
  • 1 tablespoon(s) light oil (such as coconut or canola)
  • 1 yellow onion chopped
  • 1 red pepper chopped
  • 3 clove(s) garlic minced
  • 2 teaspoon(s) fresh ginger grated
  • 2 teaspoon(s) curry powder
  • 1 cup(s) roasted cashews (omit for nut-free)
  • 1/2 cup(s) fresh or frozen peas
  • 2 teaspoon(s) soy sauce
For the tofu:
  • Preheat your oven to 325 F (170C). 
  • Chop the tofu into small cubes and then toss in a bowl with the soy sauce. Let marinate for about 10 minutes or until the soy sauce absorbs into the tofu.
  • Spread the cubes on a lightly grease baking tray and pop in the oven for 45 minutes, stopping midway to flip them.
For the coconut rice:
  • In the meantime, add the rice to a medium sauce pan with the coconut milk and water.  Cover and put on high heat. As soon as the rice comes to a boil reduce heat to low and cook for about 20-30 minutes. Check every now and then to see that all the liquid is absorbed, and the rice is cooked.
For the veggies:
  • Heat the oil in a big skillet over medium-high heat. Sauté the onions for about 5 minutes until they become translucent. Add the red pepper and continue to cook until the onions brown and the red pepper is cooked. Add the garlic, ginger, and curry powder and sauté for a minute to toast the spices and brown the garlic. 
  • Add in the rice, tofu, cashews, peas and soy sauce and mix well. Heat through, and serve while hot.
Serving: 1Serving (Recipe makes 6 servings) | Calories: 568kcal | Carbohydrates: 54g | Protein: 20g | Fat: 33g | Saturated Fat: 17g | Sodium: 467mg | Potassium: 631mg | Fiber: 4g | Sugar: 4g | Vitamin A: 720IU | Vitamin C: 33mg | Calcium: 104mg | Iron: 6mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan