Sriracha Tofu Rice Bowls
on Jul 20, 2020, Updated Sep 04, 2024
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These sriracha tofu rice bowls with edamame, avocado and carrot are easy to make, full of flavour and packed with nutrition.
About the Recipe
- Meal prep-friendly: These are perfect for prepping in advance for yummy meals all week.
- Easy to customize: Try swapping the veggies, using quinoa, tempeh for tofu, chickpeas instead of edamame or using different sauces.
- Vegan and Gluten-free: Works for those with dietary restrictions.
- High in protein: High in plant-based protein thanks to tofu and edamame.
Ingredients
- Tofu: Use firm or extra-firm.
- Sriracha: Easy to find at grocery stores or Asian specialty food stores, look for the red sauce with the green lid! If you can’t find sriracha, sambal oelek or any other garlic chili paste works.
- Greens: I like to use mixed field greens but spinach or kale would work too.
- Rice: White or brown both work or you can use cauliflower rice or any other grain like quinoa.
- Edamame: I like frozen shelled to keep things quick and easy.
- Soy Sauce: Use gluten-free tamari if needed.
- Maple Syrup: Can be swapped for agave syrup.
- Carrot: Carrot can be replaced with sweet potato, or you can add thinly sliced radish or cucumber, steamed broccoli, shredded red cabbage or finely chopped green onions
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Variations
- Seasoning: Try adding shichimi togarashi, dulse, kelp or wakame flakes for extra flavour nutrition, crumbled nori or roasted seaweed snacks work too.
- Grains: Rice can be replaced with farro, freekeh or quinoa or for a lower-carb option, cauliflower rice or zucchini noodles.
- Fruit: Tropical fruit like mango or pineapple makes a nice addition.
- Sauces: Try the coconut peanut sauce from this Tofu Kale Salad, Almond Butter Sauce or Miso Sesame Dressing,
Step by Step Instructions
Step 1. Make the baked tofu. Mix the cubed tofu with the sriracha, soy sauce and garlic powder, then place it on a parchment paper-lined baking sheet and bake for about 30 minutes until golden brown and crispy.
Step 2. Prepare the rice, edamame and carrot. If you don’t have rice and edamame prepared, start cooking those now, according to package instructions. Slice the carrot up as as well.
Step 3. Whisk up the dressing ingredients in a container and set aside.
Step 4. Assemble the bowls. Start with a handful of greens then add the cooked rice, edamame, carrot, avocado and baked tofu. Top with sauce and sesame seeds and dig in.
Storing
- Fridge: Store assembled bowls for up to 4 days in a sealed container in the fridge.
- For best results keep the greens and sauce separate until just before serving.
More Tofu Bowls
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
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Sriracha Tofu Rice Bowls
Ingredients
For the Sriracha Baked Tofu
- 1 package firm or extra-firm tofu, approx. 350-400 g
- 2 tbsp sriracha sauce
- 2 tbsp soy sauce or gluten-free tamari
- 2 tsp garlic powder
For the Dressing
- 1/4 cup soy sauce or gluten-free tamari
- 3 tbsp pure maple syrup
- 2 tbsp fresh lime juice, or orange juice
- 2 tsp sesame oil
- 1 tsp sriracha
For the Bowls
- big handful of greens per serving
- 2 cups cooked white or brown rice, 1/2 cup per bowl
- 2 cups cooked edamame, 1/2 cup per bowl
- 4 small carrots, peeled and grated or julienned
- 1 avocado, sliced (1/4 per bowl)
- 8 tsp sesame seeds, approx. 2 tsp per bowl
Instructions
- Pre-heat oven to 400 degrees F.
- 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’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.
We eat these bowls almost weekly. They come together quickly and the dressing alone makes this a 5 star recipe. We usually just top our bowls with spring mix and avocado (since we always have them stocked), which makes them less colorful but just as tasty! 🙂