This curry fried rice is packed with flavor and cooks up in minutes. Studded with tender-crisp veggies and scrambled tofu, this easy vegan meal is perfect for weeknight dinners and better than takeout!
Stir the soy sauce, vinegar, garlic, ginger, curry powder and turmeric together in a small bowl. Set it aside.
Coat the bottom of a large nonstick skillet or wok with oil and place it over medium-high heat.
When the oil is hot, break the tofu into medium to large chunks and add them to the pan.
Cook the tofu for about 5 minutes, flipping occasionally with a spatula, until it begins to brown and crisp in spots.
Push the tofu to the sides of the pan, away from the heat.
Add the onion and carrots to the center of the pan, and sauté them for about 4 minutes, until the carrots become tender-crisp and the onion begins to brown.
Turn up the heat to high. Give the pan a minute to heat up, then add the rice and sauce.
Flip everything to mix the ingredients, the stir-fry, flipping rapidly, until the rice begins to dry out and crisp up, about 5 minutes. You can break the tofu up into smaller chunks at this stage, if desired.
Add the peas and flip a few times to incorporate.
Remove the pan from the heat.
Sprinkle the fried rice with sesame seeds and scallions. Serve.