vegan rice bowl

Indulge in the unique flavors and textures of this Creamy Coconut Rice with Five Spice Tofu. Well-balanced, hearty, and deliciously comforting, it’s sure to quickly become a new weeknight favorite.

Creamy Coconut Rice with Five Spice Tofu

kosher salt

Chinese five spice powder

onion powder

neutral-flavored oil oil

neutral-flavored oil

scallions (about 6), (sliced thinly (save dark greens

garlic cloves, (finely chopped)

½ inch piece ginger, (minced or grated)

serrano

carrots

white pepper ((Note 3))

coriander

turmeric

salt

(200 grams) medium-grain

½ cups (360 mL) vegetable broth

tamari

agave nectar or maple syrup

orange

(95 grams) roasted, salted peanuts, (roughly chopped (Note 5))

cilantro

lime

Prep the tofu. Slice the tofu into 4 vertical slabs. For super firm tofu, gently squeeze each slab to remove excess water. For extra firm tofu, cover the slabs with a thin dish towel or a few paper towels; weigh down with a heavy cookbook; press for 10 minutes, or while you prep the aromatics and vegetables.

Add the rice to a bowl under cool tap water. Rinse and drain in a sieve until the water turns clear. It’ll take a few rounds of rinsing.

Preheat the oven to 375ºF/190ºC.

Season the tofu. Tear the tofu into chunks, not too big or small. Transfer to a large bowl. In a small bowl, mix together the salt, five spice powder, and onion powder. Sprinkle this over the tofu, using your hands to gently coat the tofu.

Cook the tofu. Heat the 2 TBSP oil in a 12-inch nonstick frying pan over medium-high heat. Once hot, add the tofu and spread out in a single packed layer. Cook for 2 to 3 minutes undisturbed. Flip and continue cooking for a total of 12 to 14 minutes, stirring only every 2 minutes, until most of the tofu is browned (see Note 7).

While the tofu cooks, heat a Dutch oven or other oven-safe pot (at least 3-quart/3L) with the oil over medium-high heat. Add the scallion whites and light greens, garlic, ginger, chile pepper, and carrots. Cook, stirring frequently, for 2 to 3 minutes. Add the five spice powder, white pepper, coriander, turmeric, ¼ teaspoon kosher salt, and stir almost constantly for 30 seconds.

Add the rice and stir to evenly coat each grain. Pour in the vegetable broth, coconut milk, tamari, agave, bell pepper, and peanuts. Increase the heat, cover the pan, and bring to a boil. Take off the heat, add in the cooked tofu, stir to combine, and cover the pan with its lid (or tightly cover with foil if you don&#39;t have a lid).

Transfer the pan to the oven and bake, covered, for 20 minutes, or until the rice is tender.

Take out of the oven and stir in the cilantro, reserved scallion greens, lime zest, and 1 tablespoon lime juice. Season to taste with a few pinches of salt and pepper, adding more lime juice as needed.

If you want a tasty plant-based dinner, you&#039;ll love these vegan Tofu Poke Bowls that replace tuna poke with tofu.

Tofu Poke Bowl

soy sauce

garlic (crushed through a garlic press or finely minced)

½ medium cucumber (3/4 cups)

scallions

cornstarch

sesame oil

greens

brown rice

edamame

avocado (sliced, from 1 small)

Sesame seeds (for garnish)

Sriracha mayo* or sriracha (for topping (optional))

The avocado (Persea americana) is a tree that is native to South Central Mexico, classified as a member of the flowering plant family Lauraceae. Avocado (also alligator pear) also refers to the tree's fruit, which is botanically a large berry containing a single seed.

avocado

Garlic Clove

sesame seed

Sriracha mayo

Place tofu on a paper towel or tea towel lined plate.  Cover with another towel and place a heavy pan on top to press out excess water from tofu.

Transfer to cutting board, flip on its side and slice in half lengthwise. Flip it back over to lay flat on the cutting board and cut into 32 equal cubes. Place in a medium size shallow container so the cubes are in 1 even layer.

In a small measuring cup or bowl, add the soy sauce and crushed garlic.

Pour ½ the marinade (about 2 tablespoons) over the tofu, gently flipping to make sure all sides are covered. Marinate for at least 30 minutes.

Meanwhile, peel and dice the cucumber and chop the scallions, separating whites from greens. Transfer the scallion whites and cucumbers to a small bowl and toss with 2 teaspoons of the remaining marinade. Set aside.

Sprinkle marinated tofu with the cornstarch, tossing gently to coat.

In a large skillet, heat the sesame oil over high heat.  Add the tofu and cook for 2- 3 minutes, until the first side is browned.

Flip cubes with a spatula, cooking each side for a couple minutes until evenly browned on all sides. Toss with remaining marinade.

In 2 shallow bowls, layer each with 1 cup greens, ½ cup rice, half the edamame and cucumber/scallion mixture, 1 ounce avocado and ½ the cooked tofu.

Garnish with scallion greens, sesame seeds and sriracha mayo, if using.

Assemble the bowls:

So delicious! I froze the tofu first and thawed it which I find is easier for removing more moisture than pressing. It was so fresh and tasty! I’ll definitely be making this again!

Delish! I did use potato starch instead of corn since that’s what I had but it was all super tasty. Added mango for sweetness. Even my non-tofu loving husband enjoyed it!

I didn't mind it, my husband put a ton of sriracha so it was more flavorful for him, and my preteen didn't like it at all. So overall it wasn't our favorite. Maybe if I marinaded the tofu longer but otherwise it seemed pretty bland without the use of extra soy and sriracha. Next time I'll make it for myself for lunch.

I did not make this entire recipe, but was looking for a way to prepare tofu to use in salads. I tried a similar, but different method a couple weeks ago and the results were underwhelming. I prepared the tofu according to this recipe, using arrowroot instead of cornstach and EVOO instead of sesame oil, and I could eat the entire batch right now and not have any left for salads! I have never prepared tofu that has been so flavorful! I am thrilled!

So yummy! Took advantage of a mom &amp; daughter cooking together recipe (daughter is vegetarian). This was fast &amp; tasty and gave us time to chat and enjoy dinner

This was a big hit at the dinner table! The marinated tofu was probably the favorite aspect of the dish.

This was a real hit at my house! Everyone really liked it and asked that we make it again. It’s a winner!

I am not sure what I am doing wrong but my tofu just didn't turn out. Should I be using a nonstick pan? All of the browned parts stuck to the pan. I am bummed because I love all of these recipes but this one just didn't work for me.

I love the way Gina taught me to to marinate and fry tofu. Great recipe!

So delicious, can’t wait to make this again!

Great recipe! Delicious and came together very quickly. Great flavors and textures. Even my 2 teenage boys loved it, which is saying a lot for a tofu dish!

This vibrant Jade Edamame Bowl features jade rice, asparagus, avocado, edamame, Brussels sprouts, and kale tossed with a spicy peanut dressing. A healthy, plant-based, vegan green bowl packed with flavor, fiber, and protein—perfect for lunch or dinner.

Jade Edamame Brussels Sprout Rice Bowl

rice

brussels

(12-ounce) package frozen edamame, thawed

light, gluten-free soy sauce

ginger root, peeled, shredded

garlic,

avocado, peeled, sliced thinly

kale

green onions, sliced

peanut butter

coconut milk beverage (not canned)

water

agave syrup

vegetarian Thai green curry paste (i.e., Thai Kitchen)

Cook jade rice in boiling water until tender, according to package directions. Set aside.

While rice is cooking, prepare the roasted vegetables.

To make the roasted green vegetables, place brussels sprouts (cut in half) and edamame on a baking sheet.

In a small dish, mix together 1 tablespoon sesame oil, 1 tablespoon soy sauce, fresh ginger root, and garlic. Drizzle the marinade over the brussels sprouts mixture, and toss well with tongs to distribute ingredients.

Place vegetables in the oven and roast for about 20-22 minutes, until golden brown and just barely tender. Remove from oven and set aside.

While the rice is cooking and the vegetables are roasting, prepare the toppings and the dressing.

To make the Spicy Peanut Dressing: In a small dish, whisk together peanut butter, coconut milk beverage, hot water, agave, and soy sauce until smooth and creamy. Stir in ginger, garlic, and thai curry paste.

To make each bowl: In four large individual bowls (3 cup capacity) arrange the following toppings:

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Top 3 vegan rice bowl recipes from across the web

The most viewed vegan 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

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