Eat the Rainbow!
Dive into the colorful and vibrant world of the Tofu Rice Bowl! This delightful dish is more than just a meal—it’s a vibrant canvas of steamed rice, seasoned tofu, and a medley of fresh veggies topped with a spicy yogurt dressing. It’s your one-way ticket to a satisfying, healthy delight that’s bursting with flavor.
Just imagine the joy of sinking your fork into a bowl filled with bright carrots, crisp cucumbers, and tender edamame, all complemented by perfectly pan-cooked tofu. Each bite is a symphony of textures and tastes, making every spoonful an exciting adventure. This veggie rice bowl is not only a feast for the eyes but also a powerhouse of nutrition.
Creating this Asian tofu Buddha bowl couldn’t be easier. With minimal prep time, it’s ideal for a quick yet sumptuous weeknight dinner or a nutritious lunch that keeps you powered throughout the day. The tofu, with its simple yet enticing seasoning, takes center stage, offering both protein and a perfect canvas for the spicy yogurt sauce that you’ll drizzle over.
This tofu Buddha bowl is designed to cater to your cravings for something light yet fulfilling. Don’t forget to customize it with your favorite veggies or whatever you have on hand—making it the perfect go-to meal that adapts to your taste and style.
So, why wait? Treat yourself to this tofu rice bowl and transform your mealtime into a vibrant, healthful, and utterly delicious experience!
Macros Per Serving
398 Cal | 44g Carbs | 9g Fat | 36g Protein
Recipe Card
Vibrant Tofu Rice Bowl
Ingredients
Tofu:
- 115 g Extra Firm High Protein Tofu (Hodo)
- 1 tbsp Low Sodium Soy Sauce (Sprouts)
- Salt & Pepper (to taste)
- 1 tsp Toasted Sesame Seeds
Carrots:
- 4-5 Carrot Strips
- ¼ tsp Toasted Sesame Oil
- ½ tsp Rice Vinegar
- Salt & Pepper
Dressing:
- 56 g Plain Nonfat Greek Yogurt (Siggi’s)
- ½ tbsp Low Sodium Soy Sauce (Sprouts)
- ½ tbsp Sriracha
- ½ tbsp Rice Vinegar
- ~1/2 tsp Water
Bowl:
- 2 Handfuls of Lettuce
- 90 g Frozen White Rice
- 50 g Frozen Shelled Edamame
- 5-6 Cucumber Slices
- Pickled Ginger
- Soy Sauce (drizzle)
- Toasted Sesame Seeds (sprinkle)
Instructions
Tofu:
- Cube your tofu and add to a small pan with your soy sauce. Season with salt & pepper and sesame seeds.115 g (0.5 cups) Extra Firm High Protein Tofu, 1 tbsp Low Sodium Soy Sauce, Salt & Pepper, 1 tsp Toasted Sesame Seeds
- Cook until nice and brown. I let the tofu cook while I prep other things and give it a mix every few minutes or so. Set aside once done.
Carrots:
- Prep your carrots and add to a small bowl with the seasonings. Toss well and set aside.4-5 Carrot Strips, 1/4 tsp Toasted Sesame Oil, 1/2 tsp Rice Vinegar, Salt & Pepper
Dressing:
- In a small bowl, mix together your sauce ingredients until nice and smooth. Set aside as well.56 g (0.25 cups) Plain Nonfat Greek Yogurt, 1/2 tbsp Low Sodium Soy Sauce, 1/2 tbsp Sriracha, 1/2 tbsp Rice Vinegar, ~1/2 tsp Water
Frozen Foods:
- Heat your frozen rice in a small bowl in the microwave.90 g (0.5 cups) Frozen White Rice
- Steam your edamame in the microwave according to package instructions.50 g (0.33 cups) Frozen Shelled Edamame
Build your bowl:
- Lay down your bed of lettuce. Then add the rice, cooked tofu, edamame, cucumber slices, carrot, and picked ginger.2 Handfuls of Lettuce, 5-6 Cucumber Slices, Pickled Ginger
- Sprinkle with toasted sesame seeds and drizzle on some soy sauce and your dressing.Soy Sauce, Toasted Sesame Seeds
- Mix everything together and enjoy!
Video Tutorial
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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