This easy tofu fried rice is a healthy and delicious one-pot meal that you can whip up in 20 minutes. The charred rice is bursting with flavor and loaded with vegetables and lean protein.
Drain and pat dry tofu with paper towels. Sprinkle with salt and pepper.
Heat 1 tablespoon oil in a large nonstick skillet over medium high heat until hot. Spread the tofu. Cook until the bottom turns golden. Gently shake the pan and flip to cook the other sides, until most sides of the tofu turn golden. Transfer the tofu to a plate and set aside.
Add 1 tablespoon oil, the cooked rice, green onion, and garlic into the same pan. Cook and chop to separate rice into grains, 2 to 3 minutes.
Add the frozen veggies. Stir for 1 to 2 minutes to let thaw.
Move everything to one side of the pan. Add the remaining 1 tablespoon oil to the other side. Add the beaten eggs on the oil side. Let the bottom set for 30 seconds. Scramble the egg until almost cooked through. Stir everything together.
Add back the cooked tofu. Add the hoisin sauce and soy sauce. Cook and stir until the sauce is mixed evenly. Remove the pan from the stove and taste the rice. To adjust the seasoning, sprinkle a bit more salt and mix everything together, if needed. Transfer everything to a serving plate.
Serve hot as a main or side.
*To make this dish gluten free, use tamari or coconut amino to replace soy sauce, and use gluten-free hoisin sauce.