These Sriracha Baked Tofu Brown Rice Bowls are high in plant-based protein, fibre, vitamins and minerals and they taste fantastic. With layers of flavour and texture from hot and spicy tofu, edamame, creamy avocado, fresh carrot, chewy brown rice and crunchy black sesame seeds, you’ll love how these delicious ingredients come together. You can eat the tofu on its own, in other dishes or go ahead and try it in this healthy, nourishing, high-protein buddha bowl topped off with a quick sweet and salty dressing.
How to Make Oil-Free Baked Tofu
I’ve share a few recipes for oil-free, crispy baked tofu on the blog before. You can check them out here:
I use two different methods to make oil-free crispy tofu. I’ll either go baked and cook it in the oven, or go stovetop and “dry-fry” it in a pan. Both methods work great! Dry-frying is a little faster than baking so I’ll go that route if I’m after a quick lunch or dinner. You’re never going to get a tofu as crispy as deep-fried tofu without using oil but actually prefer the light, crisped, puffed up result I get from dry-frying and baking.
My must-have for crispy baked tofu is a silicone baking mat. These things are inexpensive, make oil-free baking and roasted a breeze and they can be used over and over again. I have these ones that I picked up on Amazon. I highly recommend grabbing a set for your kitchen. I use them for everything.
For best results when baking crispy tofu, I like to cut the tofu into small cubes. You can cut it into any size you like but the smaller the pieces are, they crispier they’ll be. You’ll still get a good result with larger pieces but it will stay a bit softer inside. You can bake tofu plain but I’d recommend adding some spices to it before baking. I also like to toss it with a bit of soy sauce before baking. You can also use sriracha like in the recipe below, or try BBQ sauce or peanut sauce.
I bake mine at 400 degrees for 20 minutes, then flip the pieces and bake another 15 minutes. You may need to adjust the times and temperatures depending on where you live and hat kind of tofu you use. I would recommend using organic sprouted extra firm or firm tofu for baking and frying.
As for dry-frying tofu, it’s exactly what it sounds like. Add some tofu to a pan and “fry” it over medium-high heat until brown and puffy. Just make sure you use a good quality, non-stick frying pan or cast iron skillet. I like to add some spices while I’m cooking it. Try spices like a garlic powder, turmeric, curry powder, paprika, black pepper and sea salt. I’ll sometimes add a little splash of soy sauce for extra flavour.
Vegan Poke Bowls
I don’t know about where you live but here in Vancouver, poke (pronounced poh-keh) bowls are very popular with restaurants popping up all over the place. If you’ve never heard of poke, it’s a Hawaiian dish in which marinated pieces of raw fish, usually tuna, is tossed over rice and veggies and topped of with a sauce. This Sriracha Baked Tofu Brown Rice Bowl is a take on a vegan poke bowl. Some other ingredients you might find in poke bowls are mango, pineapple, pickled ginger, cabbage or turnip, snap peas, orange, scallions and nori.
There is no right or wrong way to assemble a poke bowl. To build one, just choose a base such as brown rice, zucchini noodles, mixed greens or kelp noodles, add a protein such as tofu, then add all your fixings such as seeds, nuts, avocado, shichimi togarashi, pickled ginger, fresh tropical fruit, sprouts and veggies like carrots, radishes, cucumber, red cabbage and green onions. Have some fun with them!
Try Some Seaweed
Another yummy and healthy topping for vegan poke bowls is dried seaweed. I enjoy dulse, kelp and wakame. You could even crumble up some of those roasted seaweed snacks available in different flavours. A wasabi version would be perfect. I’ve seen these available in almost all grocery stores these days. I like including various sea vegetables in my diet as a source of iron and minerals. Kelp granules are my favourite and make a tasty and healthy alternative to salt.
The Dressing + Sauce Alternatives
I’ve included a really simple dressing that’s easy to make with soy sauce, lime juice, maple syrup, sesame oil and sriracha but any Asian-style sauce is delicious on this bowl. You could use my spicy almond lime sauce, spicy peanut sauce or coconut peanut sauce, any teriyaki sauce or even just a drizzle of soy sauce and hoisin sauce.
Try a Ponzu Sauce
Another delicious option is a quick ponzu sauce made with mirin. Mirin is a Japanese sweet rice wine, much like sake, that adds the perfect acidity and hint of sweetness to the sauce. It’s a common staple in Japanese cooking and has a sweet flavour that works nicely with salty ingredients like soy sauce.
If you don’t have mirin in your pantry, try your local grocery stores, if not, it will be available in any Asian grocery or readily available online. If you don’t have any on hand, you can substitute rice wine vinegar mixed with 1/2 teaspoon of coconut sugar for every tablespoon you use. It won’t be quite the same but will certainly do the trick until you can get the real thing. Dry sherry, sweet marsala wine or dry white wine can also be used, also mixed with a bit of sugar, however, I would recommend adding mirin to your pantry as it’s a key ingredient in many Asian recipes.
You can make ponzu with orange, lemon, lime or any combination of the three. It can also be made with Japanese citrus such as yuzu or sudachi. Some ponzu recipes call for bonito flakes, made from dried fish, or dashi powder, which can be made from dried kelp, shitake mushrooms and/or fish. I don’t use those but you can also use a few dashes of kelp granules for a similar taste. Ponzu is traditionally simmered but I just mix the ingredients together and call it day. Works for me and I still get a sweet and tangy flavour that’s perfect for these bowls.
You can try a quick ponzu by whisking together 1 tsp of rice wine vinegar and 2 tbsp each of soy sauce, mirin and orange or lime juice.
Sriracha Baked Tofu Brown Rice Bowls
Alright, about this sriracha baked tofu bowl! Let’s see what we got here:
- easy to make, ingredients can be made ahead of time
- high in protein and fibre
- top it with your favourite sauce, try my coconut peanut sauce!
- low in fat
- well-balanced containing carbs, protein and fats
- perfect for food prep
- swap out the rice for your favourite whole grain or cauliflower rice
- swap out the carrot for any other veggie, raw or cooked, try steamed or roasted broccoli
- add some beans for even more protein and fibre
Make it Your Own
Like so many of my recipes, this is more of a guideline to inspire you to create your own healthy baked tofu bowl. There’s no right or wrong way to put this bowl together so feel free to adjust the amounts of each ingredient depending on your preferences and nutritional needs.
Need more carbs? Add more rice. Need more healthy fats? Add more avocado. Want to reduce the carbs? Use cauliflower rice instead of brown rice. Want more protein? Add some chickpeas and a sprinkle of hemp seeds. Don’t like brown rice? Try freekeh, millet or quinoa. Don’t like carrot? Try julienned red peppers, roasted broccoli, shredded red cabbage, sliced cucumber or zucchini noodles.
Go ahead and make it your own!Print
Sriracha Baked Tofu Brown Rice Bowls
These delicious and healthy Sriracha Baked Tofu Brown Rice Bowls are a vegan take on Poke bowls. They’re easy to make, customizable with your favourite whole grain and veggie swaps and the ingredients can be made ahead of time if you have a busy week ahead. Try them topped off with the quick and yummy sauce.
For the Sriracha Baked Tofu
- 1 package organic, sprouted extra-firm tofu (or firm or extra-firm tofu of choice)
- a few tbsp sriracha sauce
- a few splashes of soy sauce
- couple dashes of garlic powder
For the Dressing
- 1/4 cup soy sauce or 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
- 1/2 cup cooked brown rice per serving
- 1/2 cup cooked edamame per serving
- 1 julienned or grated carrot per serving
- 1/4 of an avocado per serving
- drizzle of the quick ponzu sauce
- sprinkle of black or regular sesame seeds
To Make the Sriracha Baked Tofu
- Pre-heat oven to 400 degrees.
- 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 20 minutes, flip and bake another 15 minutes until golden brown and crispy.
To Make the Dressing
- Whisk all the sauce ingredients together in a small dish. Store any extra in the fridge for up to 3 days.
To Assemble the Bowls
- Start with a handful of greens in each bowl.
- Add brown rice, edamame, julienned or grated carrot, avocado and the baked tofu.
- Top with a drizzle of the dressing (or another sauce of choice) and black sesame seeds.
Other optional toppings:
- chopped fresh mango
- pineapple pieces
- mandarain wedges
- dried wakame
- kelp granules
- pickled red cabbage
- pickled ginger
- green onion