Healthy Sriracha Baked Tofu Brown Rice Bowls | vegan poke, gluten-free

Sriracha Baked Tofu Brown Rice Bowls

  • Author: Deryn Macey
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Entree
  • Method: Oven
  • Cuisine: Vegan, Gluten-Free

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)
  • 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 (replace with water for oil-free)
  • 1 tsp sriracha

For the Bowls

  • big handful of greens per serving
  • 1/2 cup cooked white or 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

  1. Pre-heat oven to 400 degrees.
  2. Cut tofu into small cubes and toss with sriracha, soy sauce and garlic powder.
  3. Place on a baking sheet lined with parchment paper or a silicone baking mat.
  4. Bake for 20 minutes, flip and bake another 15 minutes until golden brown and crispy.

To Make the Dressing

  1. 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

  1. Start with a handful of greens in each bowl.
  2. Add brown rice, edamame, julienned or grated carrot, avocado and the baked tofu.
  3. Top with a drizzle of the dressing (or another sauce of choice) and black sesame seeds.


Other optional toppings: chopped fresh mango, pineapple, mandarin wedges, dried wakame or kelp granules, kimchi, pickled red cabbage, pickled ginger, cilantro, green onion.

Keywords: buddha bowl, healthy, vegetarian, meal prep, avocado