Salad with tofu, cabbage, kale, broccoli, avocado and sauce.

Low-Carb Vegan Dinner Bowl

  • Author: Deryn Macey
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Cuisine: American
  • Diet: Vegan

This Asian-inspired, low-carb vegan dinner options features a twist on traditional rice: cabbage rice! You’ll love the “fried” rice paired with avocado, broccoli, kale and a creamy almond butter sauce.



For the Baked Tofu

  • 1 350 g package firm or extra-firm tofu, pressed (see notes)
  • 2 tbsp soy sauce or gluten-free tamari
  • 1 tsp garlic powder
  • 1 tbsp arrowroot powder or cornstarch
  • pinch of black pepper

For the Almond Butter Sauce

  • 4 tbsp peanut, almond or sunflower seed butter (60 g)
  • 2 tbsp soy sauce or gluten-free tamari
  • 1 tbsp rice wine vinegar (unseasoned or seasoned)
  • 2 tsp Sriracha sauce (reduce or omit if sensitive to spice)
  • 4 tbsp unsweetened cashew, almond or coconut milk
  • pinch of stevia, a few drops liquid stevia or 1 tbsp maple syrup
  • salt and pepper

For the Cabbage Rice

  • 1 small green cabbage, riced
  • 1 tsp coconut oil
  • 1/2 cup lightly packed chopped green onion
  • 1/2 cup lightly packed chopped fresh cilantro
  • 3 cloves garlic, minced

For the Bowls

  • 12 avocado (1/41/2 per bowl)
  • 4 cups broccoli florets, steamed (1 cup per bowl)
  • 4 cups finely chopped kale, steamed or massaged (1 cup per bowl)


  1. Preheat the oven to 425 F. Cube the pressed tofu (see notes) and place in a bowl. Mix with the rest of the tofu ingredients then place the pieces on a parchment paper or silicone mat-lined baking tray. Bake the tofu for 15-20 minutes, flip and bake another 10-20 minutes until it’s brown and puffy.
  2. Remove the outer leaves of the cabbage, slice in half then chop into chunks. Add the chunks to a food processor and pulse a few times until the cabbage has the consistency of rice. Alternatively, you can just finely chop or shred the cabbage using a mandolin. Add the “riced” cabbage to a large skillet with the oil, cilantro and green onion and cook over high until until tender and brown, about 6-10 minutes. Mix it well to start, then only mix every couple minutes so it can start to brown on the bottom.
  3. Steam the broccoli stovetop by brining a pot of water to a boil then using a steamer basked to steam the broccoli for 5 minutes. If you don’t have a steamer basket, just add about 1 inch of water to a pot or skillet, bring to a boil, add the broccoli, cover and steam 5 minutes.
  4. Remove the kale leaves from the thick stems and finely chop. Either massage the kale with 1/2 tsp olive or avocado oil until softened and dark green, or steam for 1 minute to soften, using the same method as the broccoli.
  5. Whisk the sauce ingredients together in a bowl or container until smooth and creamy.
  6. To assemble the bowls, start with a big scoop of cabbage rice then add the kale, broccoli, avocado and tofu, then top with the sauce. 


To press tofu, slice the tofu block into 3-4 slabs. Lay the slabs on a dishtowel on the counter top, then fold the towel over them. Place a cutting board or skillet on top of them along with a few heavy objects such as some cookbooks. Let sit for 15-30 minutes before proceeding with the recipe. You can also use a tofu press if you have one. This is optional but will make it a little crispier.

Bowls can be packed and stored in the fridge up to 3 days if you leave the avocado off until serving. I would also recommend storing the sauce separately.

To save time, tofu can be baked up to 3 days in advance and almond butter sauce can be prepared up to 5 days in advance. Broccoli and kale can be chopped and stored raw for up to 3 days before preparing the bowls.


  • Serving Size: 1
  • Calories: 423
  • Sugar: 0 g
  • Fat: 27 g
  • Carbohydrates: 30 g
  • Fiber: 14 g
  • Protein: 23 g
  • Cholesterol: 0 g

Keywords: low-carb vegan recipe, low-carb vegan bowl