tofu rice bowl

These delicious and healthy Sriracha Baked Tofu Brown Rice Bowls are a vegan take on Poke bowls. They're easy to make, customizable with your favourite whole grain and veggie swaps and the ingredients can be made ahead of time if you have a busy week ahead. 

Sriracha Baked Tofu Rice Bowls

organic, sprouted extra-firm tofu

tbsp sriracha sauce

soy sauce or gluten-free tamari

garlic powder

tbsp maple syrup

lime juice (or orange juice)

tsp sesame oil (replace

tsp sriracha

greens

edamame (1/2 cup per bowl)

carrots,

avocado, sliced (1/4 per bowl)

tsp sesame seeds

Cut tofu into small cubes and toss with sriracha, soy sauce and garlic powder. Place on a baking sheet lined with parchment paper or a silicone baking mat.

Bake for 25-35 minutes until golden brown and crispy.

While the tofu is baking, cook the rice and edamame according to package instructions. Keep in mind if you&#8217;re using brown rice, you may need up to 45 minutes to cook it so get that started before the tofu.

Whisk all the sauce ingredients together in a small dish or container.

Assemble the bowls by preparing 4 bowls or containers then adding a handful of greens to each. Divide the rice, edamame, carrot, tofu and avocado between the bowls. Top each with the sesame seeds and a drizzle of the sauce.

I made this and thought it was great! I loved that everything but the rice and tofu were uncooked—easier and healthier. I loved both sauces. I loved the tofu. Both of my teenagers gobbled it up, so that’s a high compliment! Thank you!

So so good, a new staple in our house for sure! Thanks again!

Love this!  It’s my go for most busy work weeks...so easy to prep for a few salads for the week.  The spice is just enough. 😁

Oh my goodness this was wonderful.  I think I was saying yum with every bite.

Love this! Make it several times a month.

Amazing and simple! Used as a weekly meal prep since I cook for one but would be great for a group. 

This Miso Tofu Bowl  can be made with tofu (or salmon or chicken) and veggies on a sheet pan, with a flavorful Miso Marinade. Vegan adaptable!  (Updated 3/2022)

Miso Tofu Bowl 

carrots-

asparagus (about 7 oz.) or sub green beans

tofu – extra firm (or add salmon

salt and pepper and optional chili flakes

avocado, sliced

beet cabbage sauerkraut (optional,

microgreens or sprouts

Garnish options- thin radish slices, toasted sesame seeds, or furikake, roasted cashew, ¼ cup cilantro, scallions or chives

Serve over Seasoned Rice, Black rice

sesame oil

miso

ginger

garlic

tablespoons rice vinegar

maple syrup

orange zest

orange juice

Preheat oven to 425F. If serving over a grain or noodle, cook according to the package directions.

Make the marinade, blending all ingredients in a blender until smooth.

Slice carrots into 1 inch strips by slicing the carrot in half lengthwise and then each halve into 2 -4 strips (depends on the size of your carrots) cut the strips into approximate 1 inch sections (or a size that will easily fit into your mouth!)  Slice asparagus in 1-2 inch sections.  Blot tofu with paper towels and slice into ¾- 1 inch slices, blot again.

Line a sheet pan with parchment.  Toss carrots with 1-2 tablespoons of glaze in a bowl, give a quick toss, spread out in single layer on the sheemt pan. Repeat this process with the tofu and asparagus.  Spoon a little more glaze on top of the tofu (or salmon chicken) and season with salt and pepper and add chili flakes, if desired.

Bake in the preheated oven checking after 15 minutes.  If the asparagus is thin, it may be ready to take out now.  (Use thick asparagus if you don&#8217;t want to bother with removing halfway through).  Tofu and carrots will take about 25 minutes.  Remove from oven.

Build the bowl- on top of rice, grains or noodles, arrange tofu, carrots, asparagus, avocado, micro-greens, beet kraut (or kimchi or cucumber kimchi pickles!)

Thanks Terry, I'm glad you are enjoying the weekly emails! I'm excited to hear how it goes with the lemongrass- I think we have a similar climate here, so curious to see if you can grow it! Spring here has been slow. It's still cold, but despite this, blossoms have begun their opening. It really is a site to behold. Have a beautiful weekend!

This glaze was quite tasty and delicious on chicken. I found the vinegar to be a bit overwhelming so in the future I will cut it back to 1.5TB. I think adding a bit of cornstarch would make it into a nice dipping/drizzling sauce as well. 

km

Delicious!! Always looking for new ways to make tofu that isn't stir fry and this was great! Served with some soba noodles for my partner and zuchinni noodles for me.

delicious, fast and easy.  I made this with salmon, tofu and fingerling yams.  It pleased the whole family.

This is the first time I have ever posted a review. I felt compelled. 

This recipe is wonderful, quick and flexible. I use other vegetables, too (whatever I have on hand.) The presentation is always lovely.  

Thank you, Sylvia.

Great recipe, full of flavor. You make cooking fun. When it is my turn to cook, I immediately go to you, weather it be the weekly suggestions or your web site.
Thanks so much for sharing.

It was wonderful - thank you so much, Sylvia.
I have a beginner question on tofu: what is your opinion on using some kind of a press device to remove some of the water? I used the extra firm (non-pressed), and it was great, but my friend always does it. Thank you!

That's what I thought (and did) - to leave some moisture in. Thank you! 👍🏻 🌸

Yet another winner from FAH!  We really enjoyed the combination of flavors.  I found beet cabbage kraut in the store. The furikake was a nice addition.  Because I love sauces, I added a bit of the leftover marinade to the finished dish, which included the seasoned rice.

This dressing is unbelievable. 
I needed to do an appetizer for a Japanese meal, so I used your dressing as a dip! My veggies were daikon radish slices (sprinkled with sumac), cucumber slices (sprinkled with rice wine vinegar and onion), and par-boiled carrot slices (sprinkled with sesame seed).
The dip was devoured, and everyone wanted to get the recipe! Yes, they all have your website now! it is the best!
Thanks!

Oh, this is as yummy as it is beautiful! I made double the dressing, and have used it as a dip for raw veggies, and as a salad dressing. Delicious!

This tofu bowl with rice stars crispy tofu, crisp veggies, spicy mayo and crunchy bits of fried onion! Fuel your day with plant-powered goodness.

Tofu Bowl

extra firm tofu

Kosher salt

tablespoons cornstarch (or arrowroot starch)

tablespoons olive oil

tablespoon toasted sesame oil

soy sauce

long grain white rice

avocados,

cucumber,

radishes, sliced

mayonnaise

Sriracha

Crunchy (required!)

Chunky sea salt, to garnish (or soy sauce)

Rinse the rice. Bring 1 1/2 cups of water to boil in a medium saucepan. Add the rice and ¼ teaspoon kosher salt. Bring to a boil, reduce heat to low, and cover. Simmer 12 to 15 minutes or until the water is fully absorbed (check by pulling back with a fork). Remove the heat, cover and allow to steam for 5 to 10 minutes. Then fluff with a fork.

Follow the instructions to cook the Baked Tofu or Crispy Tofu*.

Chop the avocados. Dice the cucumber. Julienne or shred the carrots. Slice the radishes.

Make the spicy mayo: mix together the mayonnaise and the Sriracha.

To serve, place the rice in a bowl and top with the tofu and veggies. Sprinkle salt on the veggies or a tiny bit of soy sauce around the whole bowl. Top with the spicy mayo and a generous sprinkle of crunchy fried onions.

These Caribbean Jerk Tofu Bowls with Mango Salsa are bold, balanced, and totally plant-based. Marinated tofu gets pan-seared with homemade jerk seasoning, then layered over coconut rice with sweet-spicy mango salsa, Caribbean influenced black beans, and browned plantains. A Caribbean-inspired meal right at home!

Caribbean Jerk Tofu Bowls with Mango Salsa

(14-16 ounce) block extra firm tofu, pressed

olive oil

tbsp jerk seasoning (recipe below)

salt

Coconut oil

mango peeled, small diced

red bell pepper, small diced

purple onion, small diced

½-1 habanero, minced (adjust for spice preference)

tbsp fresh cilantro, chopped

lime (use two if not very juicy)

brown sugar

thyme

tsp smoked paprika

onion powder

allspice

cinnamon

nutmeg

cayenne pepper

tsp black pepper

rice

coconut milk

Salt,

black beans, drained and rinsed

water

tbsp jerk seasoning

purple onion and red bell pepper

habanero (to taste)

lime

plantains

Coconut oil, for pan frying

onions

chopped cilantro

Avocado slices

Make the Jerk Seasoning: In a small bowl, combine all jerk seasoning ingredients.

Marinate the Tofu: Pat the 14–16 oz block of tofu dry and slice into pieces. Rub each slice with 1 tbsp olive oil and coat generously with 3 tbsp jerk seasoning and a dash of salt. Set aside to marinate for 20–30 minutes.

Prepare the Mango Salsa: In a bowl, combine diced mango, ¼ cup diced red bell pepper, ¼ cup diced purple onion, ½–1 minced habanero, 2 tbsp chopped cilantro, juice of one lime, and a pinch of salt. Stir gently and refrigerate to allow the flavors to meld.

Cook the Coconut Rice: Cook 1 cup basmati or jasmine rice according to package instructions, but replace ½ cup of the water with ½ cup canned coconut milk. Add salt to taste before cooking. Fluff when done.

Prepare the Caribbean Beans (Optional): In a small saucepan, add 1 can black beans (rinsed and drained), ½ cup water, ¼ cup coconut milk, 1 tbsp jerk seasoning, ¼ cup mixed diced red bell pepper and purple onion, and minced habanero (to taste). Simmer for about 10 minutes. Stir in the juice of one lime and salt to taste.

Fry the Plantains (Optional): Peel 1–2 ripe plantains and slice into coins. Heat coconut oil in a skillet over medium heat. Fry the plantain slices until golden on each side, then sprinkle with salt.

Cook the Tofu: Heat a few tablespoons of coconut oil in a non-stick pan or skillet over medium heat. Add the marinated tofu slices and cook for 3–4 minutes per side until golden and slightly crisped. Add more oil as needed. Taste and adjust seasoning if needed before serving.

Assemble the Bowls: Layer coconut rice, Caribbean beans (if using), jerk tofu, mango salsa, and plantains into bowls. Top with optional garnishes like pickled onions, a squeeze of lime, extra cilantro, or avocado slices.

If you're thinking of making this recipe... get in your car and get the ingredients NOW! This recipe is perfect for a week-night dinner or for work lunch meal prep (my choice). The recipe is super beginner friendly because of the optional toppings/sides you can make alongside the jerk tofu. I opted to make the tofu, salsa, and beans (which are insanely good). Overall, I would recommend trying this recipe, especially as we ramp up into the summer. Thank you Madly Delicious for sharing-- it's a new addition to my meal prep rotation!

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Top 4 tofu rice bowl recipes from across the web

The most viewed tofu rice bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sriracha Baked Tofu Rice Bowls

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The most viewed tofu rice bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine