This sweet almond tofu rice stir-fry ticks all the boxes for a quick and wholesome weeknight dinner that’s ready in 30 minutes. Vegan, gluten-free and made from simple ingredients, including lots of vegetables!

Almond tofu rice stir-fry with vegetables

A good stir-fry is something I’ll never get bored of. There just isn’t a right or wrong way to do them. Bring together a protein source of your choice, whatever vegetables you have in the fridge, a simple sauce, and you’ve got yourself a delicious meal without fuss or fancy ingredients.

Easy weeknight dinner tofu stir-fry with rice and vegetables

The vast majority take under thirty minutes, making them perfect for people who typically find themselves too busy to cook. Trust me, I’ve been there myself. But it’s important to recognise that there are always ways to save time in the kitchen.

One of them is compiling a list of go-to recipes you can cook up on autopilot while listening to your favourite audiobooks or podcasts and not have to worry about missing out on fuelling yourself with nourishing foods. You’ll find that a range of stir-fries, including this one and my coconut noodle stir-fry, are some of my favourites.

Vegan stir-fry bowl with tofu, vegetables and rice

Why you’ll love this almond tofu rice stir-fry.

This quick and easy vegan dinner is:

  • A great way to eat more plants!
  • Naturally gluten-free.
  • Made with wholesome and fresh ingredients.
  • Great for meal prep.
  • Super flavorful and comforting.
  • An excellent way to make tofu taste good.
Almond tofu and vegetable rice stir-fry with green peas

In other words, many of the things I look for in quick and simple dinners. If you don’t have time to go grocery shopping or simply want to make the dish your own, use whatever vegetables you have in the fridge instead of the ones I’ve included.

The star of the show is definitely the tofu and the subtly sweet almond sauce. As I’ve mentioned quite a few times, tofu definitely doesn’t have to be boring! It’s all about how you prepare it. And although I’ve only tested the recipe with almond butter, I’m sure it would work wonderfully with other nut/seed butter varieties.

Tofu rice stir-fry with almond butter and vegetables

How to make a tofu veggie stir-fry

Start by cooking the brown rice according to packaging instructions. This usually takes around 25 minutes. Drain and rinse when done.

Combine the tamari, date syrup, almond butter and plant milk in a bowl. Add the tofu and set aside for 5-10 minutes.

Heat the sesame oil in a wok or frying pan over a medium-high head. Add the tofu and cook for 5-6 minutes, until golden brown on all sides. Remove from heat and set aside.

Tofu almond stir fry in a frying pan

Now, add the onion and the garlic to the same frying pan and cook on a medium-high heat for 2-3 minutes, until translucent. Then, add the carrots, cabbage and snow peas with around a quarter cup water, garlic powder, tamari and rice vinegar. Cook for a further 5 minutes, until the vegetables have softened. 

At the last minute, stir in the cooked brown rice and the tofu with the sauce. Serve immediately, or store in the fridge in an airtight container for 3-4 days.

Recipe tips and substitutions

  • Feel free to add other vegetables of your choice, depending on what you have in the fridge.
  • Noodles also work really well in this recipe.
  • You can switch out the almond butter for any other nut or seed butter of your choice.
  • If not avoiding gluten, soy sauce works in place of the tamari.
Vegan almond tofu stir-fry that's ideal for an easy weeknight dinner

Other delicious tofu recipes

Click here to pin this for later

Let me know in the comments: are you as much of a fan of stir-fries as I am? If you end up giving this tofu rice stir-fry recipe a go, be sure to tag me on Instagram (@earthofmariaa), so I can see your creation!

Almond tofu rice stir-fry with vegetables

Get the Recipe: Sweet Almond Tofu Rice Stir-fry (Vegan and gluten-free)

This simple vegan tofu rice stir-fry is made from simple ingredients and completely fuss-free. It's ideal for weeknight dinners and meal prep-friendly, too!
5 from 3 votes

Ingredients

Stir-fry

  • 1 cup brown rice , uncooked
  • 10 oz firm tofu
  • 1 tbsp sesame oil
  • 2 cloves garlic
  • 1 small red onion, chopped
  • 1 large carrot, chopped into matchsticks
  • 1/4 medium red cabbage, chopped
  • 5 oz snow peas
  • 1 tsp garlic granules
  • 2 tbsp tamari
  • 2 tbsp rice vinegar
  • sesame seeds, to serve

Almond sauce

  • 2 tbsp tamari
  • 2 tbsp maple syrup
  • 2 tbsp almond butter
  • 2 tbsp plant based milk

Equipment

  • Saucepan
  • Mixing bowl
  • Wok or frying pan

Instructions 

  • Cook the brown rice according to packaging instructions. This usually takes around 25 minutes.
  • Combine the sauce ingredients (tamari, date syrup, almond butter and plant milk) in a bowl. Add the tofu and set aside for 5-10 minutes.
  • Heat the sesame oil in a wok or frying pan over a medium-high head. Add the tofu and cook for 5-6 minutes, until golden brown on all sides. Remove from heat and set aside.
  • Add the onion and the garlic to the same frying pan and cook on a medium-high heat for 2-3 minutes, until translucent. Then, add the carrots, cabbage and snow peas with around a quarter cup water, garlic powder, tamari and rice vinegar. Cook for a further 5 minutes, until the vegetables have softened. 
  • At the last minute, stir in the cooked brown rice and the tofu. Serve immediately, or store in the fridge in an airtight container for 3-4 days.
Calories: 406kcal, Carbohydrates: 59g, Protein: 16g, Fat: 13g, Saturated Fat: 1g, Sodium: 1051mg, Potassium: 559mg, Fiber: 6g, Sugar: 12g, Vitamin A: 3978IU, Vitamin C: 55mg, Calcium: 210mg, Iron: 4mg