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Butternut Squash Fried Rice with Crispy Tofu

Butternut Squash Fried "Rice" with Crispy Tofu

Butternut Squash Fried Rice will open your eyes to a whole new Meatless Monday! This dish is so tasty and easy to make - and FILLED with veggies! Just a few ingredients layered on top of each other - make a delicious "fried rice" out of butternut squash.
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Entree
Cuisine asian
Servings 2 people
Calories 386 kcal


  • 16 oz extra firm tofu
  • 1/4 cup soy sauce
  • 2 tsp sesame oil
  • 1 tbsp olive oil
  • 5 oz red onion diced
  • 10 oz cabbage slaw Asian variety
  • 2 cloves garlic minced
  • 14 oz butternut squash riced
  • 1 tbsp fish sauce
  • 2 green onions sliced


  • Drain tofu - you can wrap in a clean kitchen towel or use something like tofubud.com - to remove as much liquid as you can
  • cut tofu into 1 inch cubes and place in a shallow bowl and drizzle with 1 tbsp of the soy sauce and 1 tsp of the sesame oil
  • toss gently until tofu is coated
  • Place large nonstick skillet over medium-high heat. Once the pan is hot, add the tofu in a single layer and brown on one side - about 3 min.
  • Use tongs to flip tofu until crispy on all sides (about 10 min). Turn off burner and transfer tofu to a separate plate
  • Add olive oil to the pan and set over medium heat. Add red onion and asian slaw until cabbage starts to wilt - about 3-4 min
  • Stir in the garlic and butternut squash rice. Saute, stirring often for 5-7 minutes - until rice is tender
  • Season with fish sauce and remaining sesame oil and soy sauce
  • Fold in the cooked tofu
  • Serve and top with green onions


Serving: 1.5cupsCalories: 386kcalCarbohydrates: 33gProtein: 23.8gFat: 21.2gSaturated Fat: 3.6gSodium: 2549mgPotassium: 936mgFiber: 7.8gSugar: 10.8gCalcium: 573mgIron: 6mg
Keyword fried rice, tofu, vegan, vegetarian
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