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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 lunchbox friendly too! 
5 from 3 votes


  • 1 cup brown rice , uncooked
  • 10 oz firm tofu
  • 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

For the tofu sauce

  • 2 tbsp tamari
  • 2 tbsp date syrup
  • 2 tbsp almond butter
  • 2 tbsp plant milk of choice


  • 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.
  • Add the tofu to a frying pan on a medium heat and cook for 5-6 minutes, until golden brown. 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: 734kcal, Carbohydrates: 114g, Protein: 30g, Fat: 18g, Saturated Fat: 1g, Sodium: 2098mg, Potassium: 962mg, Fiber: 11g, Sugar: 24g, Vitamin A: 7955IU, Vitamin C: 105.4mg, Calcium: 377mg, Iron: 7.3mg