Tofu Broccoli Bowl
on Jun 01, 2020, Updated Sep 03, 2025
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This tofu broccoli bowl features rice, tofu, broccoli, carrot, kale, almond butter sauce and coconut bacon for a flavorful and nutritious combo!
Why You’ll Love this Tofu Broccoli Bowl
Bowls are always on repeat at our house and tofu and broccoli are both staple bowl ingredients. Tofu for the protein, broccoli for the nutriton!
In this bowl, the tofu is baked and paired with chewy brown rice, sweet and salty coconut bacon and a creamy and addictive almond butter sauce. Here’s why we love them:
- Meal Prep: Make these in advance for delicious lunches ready to enjoy.
- High in Protein: Thanks to the tofu, kale and broccoli, these bowls are high in plant-based protein.
- Plant-Based: We love a plant-based meal rich in fibre and micronutrients. Enjoying more plant-based meals is a great way to get more nutrition into your diet.
- Flavour and Texture: With the variety of crunchy, creamy and chewy plus bold flavours, these bowls are delicious and satisfying.
I hope you enjoy them!
Ingredient Notes
Below you’ll find a brief overview of what you need to make these bowls plus any substitutions you can make. The recipe is versatile and you can easily mix-and-match ingredients or try different sauces and toppings.
When you’re ready to make the recipe, please find the full list of ingredients with measurements in the recipe card.
- Tofu: Firm or extra-firm tofu is best here.
- Soy Sauce: Use soy sauce or gluten-free tamari or coconut aminos.
- Maple Syrup: Honey works as a substitute.
- Coconut Bacon: The coconut bacon is an optional topping but I definitely recommend giving it a try! You’ll need large unsweetened coconut flakes.
- Almond Butter: You can use peanut butter, sunflower seed butter or cashew butter as a substitute. See below for alternate sauce suggestions.
- Coconut Milk: I used light coconut milk in the sauce but you can use full-fat as well.
- Rice: Any rice or other grain works in these bowls. Basmati rice, jasmine rice, black rice or brown rice work well or you could use farro or quinoa. Noodles would be a good alternative too!
- Veggies: The bowls call for broccoli, kale and carrot. You can use spinach instead of kale. Add or substitute bell pepper or cabbage for the carrot.
Alternative Sauces
- Peanut Sauce from these Peanut Tofu Bowls.
- Tamari Tahini Dressing from these Vegan Tempeh Buddha Bowl.
- Miso Tahini Dressing
- Miso Sesame Dressing
- Cilantro Tahini Dressing
How to Make Tofu Broccoli Bowls
Start by cooking brown rice or choice of other rice or grain, according to package instructions, before you begin the rest of the recipe.
1. Add the tofu ingredients to a small dish and let it sit while you make the coconut bacon.
2. Mix the coconut bacon ingredients together in a bowl then spread evenly on a baking tray. Bake them for 10 minutes then flip and bake for a few more minutes until dark, golden brown. Be sure to keep a close eye on the coconut bacon because it can easily burn.
3. After you’ve made the coconut bacon, place the marinated tofu on a baking tray and bake for 20-30 minutes until browned.
4. Add all of the almond butter sauce ingredients to a container or bowl and stir until fully combined and creamy.
5. Finely chop and lightly steam the kale in a pan with a little water or in a steamer. Chop the broccoli and steam the broccoli in a pan with a little water or a steamer. Grate the carrot.
6. Divide the rice, vegetables, tofu and dressing between 4 bowls and enjoy.
Can I make these in advance?
Absolutely. Here are a few tips for prepping these in advance:
- Option 1. Assemble the finished bowls in containers for up to 4 days. For best results, store the sauce separately until you’re ready to eat. I’d also recommend undercooking the broccoli and kale so it doesn’t get soggy as the bowls sit.
- Option 2. Prep what you can in advance, such as the tofu, brown rice, coconut bacon, and sauce. Make the kale, broccoli and carrot fresh when you’re ready to eat. Chopping the veggies in advance and storing raw will also help speed things up.
More Bowls to Try
- Coconut Cauliflower Bowls
- Mediterranean Farro Salad Bowls
- Carrot, Kale and Quinoa Bowls
- BBQ Tofu Bowl
- Brown Rice and Baked Tempeh Bowls
More Recipes to Try!
Tofu Broccoli Bowls
Ingredients
For the Tofu
- 1 package of firm or extra-firm tofu
- 3 tbsp tamari or soy sauce
- 1 tbsp maple syrup
- 1 tsp garlic powder
For the Coconut Bacon
- 1 tbsp soy sauce or gluten-free tamari
- 1 tbsp maple syrup
- 1/2 tsp apple cider vinegar
- 1/2 tsp smoked paprika, optional
- pinch black pepper
- 1 cups plain unsweetened coconut flakes
For the Almond Satay Sauce
- 3 tbsp almond butter
- 2 tbsp sweet chili sauce
- 3 tbsp tamari or soy sauce
- 1 tsp apple cider vinegar
- 1/4 cup light coconut milk
For the Bowls
- 3 cups cooked or 1 cup uncooked brown rice
- 4 cups chopped and steamed broccoli
- 4 cups finely chopped and lightly steamed kale
- 2 cups grated carrot
Instructions
- If you need to cook brown rice, start cooking that first according to the package instructions. You can use quick cooking brown rice or substitute white rice for a fast cooking time. About 3/4 cup cooked rice per bowl is suggested, so about 1 cup uncooked rice
To Make the Tofu
- Slice a block of tofu into slabs and add to a bowl with the rest of the ingredients. Let it sit while you make the coconut bacon.
- Once the coconut bacon is done, increase the oven temperature to 400 degrees.
- Lay the tofu slabs out on a parchment paper or silicone mat-lined baking sheet.
- Bake for 20 minutes, then remove and flip each piece.
- Place back in the oven for 10-20 minute until brown and crispy.
To Make the Coconut Bacon
- Preheat oven to 325 F.
- Mix the coconut bacon ingredients together in a small bowl until the coconut is all coated.
- Spread the coconut flakes on a baking sheet in an even layer. They can be made directly on the pan or you can use parchment for easy cleanup.
- Bake for 10 minutes then stir and flip. Spread back into an even layer. Continue baking in 3-5 minute increments until dark golden brown. Watch carefully once it starts turning brown as it will burn very quickly.
- Remove from the oven and let cool on the pan.
To Make the Almond Satay Sauce
- Whisk all ingredients together in a bowl.
To Make the Veggies
- Destem and finely chop the kale. Steam for 1-2 minutes in a steamer basket or in a covered pan with a bit of water.
- Chop the broccoli into florets and steam for 5 minutes in a steamer basket or in a covered pan with a bit of water.
- Grate the carrot using a grated or a julienne peeler.
To Assemble the Bowls
- Start with a base of lightly steamed kale then add the brown rice, broccoli, tofu and carrot.
- Top each bowl with equal amounts of the almond sauce and coconut bacon and dig in.
Video
Notes
Nutrition
UPDATE NOTE: This recipe was originally published on October 2, 2017.
Wonderful, the best I’ve had till now.
Hi Deryn, lovely recipe, looking forward to trying it out soon. Quick question: can the almond butter be replaced with tahini due to allergy? Many thanks!
I think sunflower seed butter would be a better option here, if you can do that.
Amazing dish! Just learning how to cook and it was so simple to follow the recipe….and it turned out to be delicious! Going to try so many others on your site!
That’s awesome!! I’m so glad you were able to follow it as a beginner cook. Let me know what else you try!
Just want to say that I make this sauce at least once a week – it is divine!
Yay, so glad to hear it! It really is the best, isn’t it? I love it too! Thanks for letting me know.
Hi, thanks for the recipe for the coconut bacon, but I think it must be missing something (or maybe I am?). I don’t see the amount of bacon mentioned in the recipe nor anything in the method that concerns the bacon at all- all that is mentioned is baking the coconut. Thanks for clarifying!
You’ll see in the very step of the instructions – top with sauce and coconut bacon and dig in! 🙂 You can use as much as you want..I usually add a couple tablespoons per bowl.
Such a yummy recipe! I’ve been trying to break out of my usual stir-fry and curry rotation, and this was a great new type of flavor that I hadn’t had in a while. Preparing it was a bit involved, so it’s probably not something I’ll make regularly, but that sauce is definitely going on my list of go-to stir-fry and bowl sauces. The coconut bacon is also delicious! It’s kind of shocking how much of a bacon-y flavor it has! Can’t wait to eat the leftovers for lunch!
Danielle | solongusa.blogspot.com
I hear ya, it is a little involved but if you prep everything ahead of time it’s really quick! The sauce is so good, isn’t it?! And the coconut bacon, YUM!! Glad you enjoyed!
Love easy to make bowls like this one for dinner! looks so delicious and right up my alley. Definitely saving and hoping to make soon!
I love everything in this bowl! But that sauce!! It sounds so good!
Wow, this looks amazing. I just love how there are so many great ways to cook brocolli. This looks delicious and doable!
just so you know – I am drooling at those pictures and I am very hungry! I wish technology would make it easier to look at pictures and feel the taste. this looks amazing!