Description
This vegan tofu bowl is full of protein and bursting with flavor! Made with sushi rice, edamame, cucumber, avocado, and sticky glazed tofu, topped with crispy onions and cilantro, drizzled with vegan yum yum sauce! Gluten-free.
Ingredients
Units
- 14-ounce block extra firm tofu (organic if possible)
- 2 tablespoons avocado oil or olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Sticky Glaze
- 3 tablespoons soy sauce , GF Liquid aminos, or gluten-free tamari
- 3 tablespoons maple syrup
- 1–2 tablespoons sriracha or red chili sauce (sambal oelek)
- 1 teaspoon minced garlic (or 1 teaspoon garlic powder)
Yum Yum Sauce (or use sriracha mayo)
- 1/2 cup vegan mayo (I like Follow your Heart brand made with avocado oil- or make your own!)
- 1–2 tablespoons sriracha or sambal oelek (or for zero spice, use tomato paste)
- 1 tablespoon tomato paste (optional)
- 2 teaspoons maple syrup
- 1 teaspoon rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon grated ginger
Tofu Bowl Ingredients
- 4–5 cups cooked sushi rice, brown rice or jasmine rice (serve warm, cold or at room temp)
- 2 cups shelled edamame
- 1 English cucumber, thinly sliced
- 1–2 avocados, diced
- Garnishes: 1/4 cup crispy onions, 1/2 cup cilantro and 1/2 cup green onions, sliced.
Instructions
- Start cooking your rice if using.
- Prep the tofu. Blot tofu, removing excess liquid and place on paper towels. Cut into ¾ inch cubes, and let tofu cubes rest on the paper towels while you prep the sauces.
- Prep the 2 sauces. Make the sticky glaze sauce, whisking ingredients together in a small bowl. Whisk the Yum Yum sauce ingredients in another small bowl- both of these can be made up to 3 days ahead and stored in the fridge.
- Cook the tofu. In an extra large non-stick skillet, add 2 tablespoons oil, salt, and fresh cracked pepper directly to the oil, swirling until coated evenly heating over medium-high heat. Once you smell the pepper, working quickly, gently place the tofu in the hot pan (do not dump it in). Cook without moving, until deeply golden, 4-5 minutes, flip over each piece, and cook another 4-5 minutes, lowering heat if it gets too dark.
- Glaze the tofu. Pour in the sticky glaze and using a rubber spatula, gently mix to incorporate. Let the sauce simmer for 1-2 minutes, then turn off the heat. Taste the tofu and adjust salt and heat level to taste.
- Assemble the bowls. Divide the rice among 4 bowls. Top with edamame, sliced cucumber, and diced avocado. Divide the tofu.
- Garnish. Drizzle the bowls with yum yum sauce (serving the rest on the side) and top with cilantro, scallions and crispy onions.
Notes
Meal Prep this recipe for lunches, leaving the yum yum sauce on the side.
For a lighter version, skip the yum yum sauce and make Ponzu Sauce.
Storage. Tofu Bowls will keep in the refrigerator in an airtight container for up to 4 days. Leftover rice, edamame, and tofu can be frozen for up to 3 months.
Yum Yum sauce will keep in the refrigerator for up to 10 days.
Nutrition
- Serving Size: 1 Bowl (everything divided by 4) not including Yum Yum Sauce
- Calories: 583
- Sugar: 12.2 g
- Sodium: 556 mg
- Fat: 20.8 g
- Saturated Fat: 2.4 g
- Carbohydrates: 77.7 g
- Fiber: 8.2 g
- Protein: 23.2 g
- Cholesterol: 0 mg