Sriracha Tofu Rice Bowls

A bowl with tofu, avocado, carrot, edamame and rice.

5 from 13 votes

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.

Prep Time15

Cook Time35

Total Time50

Course: Main Dish

Cuisine: Asian

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

For the Sriracha Baked Tofu

1 package extra-firm tofu 350-400 g
2 tbsp sriracha sauce
2 tbsp soy sauce or gluten-free tamari
2 tsp garlic powder
2 tsp cornstarch optional, helps crisp tofu

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.
Pat tofu dry then cut tofu into small cubes and toss with sriracha, soy sauce, cornstarch 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, a drizzle of the sauce and more sriracha if desired.

Notes

If storing leftovers, keep the greens, avocado and sauce separate until serving. If making meal prep containers, start with the rice, edamame, tofu and carrot, then add a little sauce and put the greens on top. To keep fresh, add the avocado just before, or at least on the day of serving. Assembled bowls can be stored in the fridge for up to 4 days if you leave the greens and avocado off.

The greens can be optional. Just the rice, tofu, edamame, carrot and sauce is yummy all mixed up and leftovers keep well this way.

Nutrition