Crispy Tofu Bowls with Roasted Broccoli & Spicy Sriracha Mayo - Vegan
Crispy baked tofu, roasted broccoli, fluffy jasmine rice, creamy avocado, and quick-pickled cucumbers and onions come together in these flavor-packed bowls. Finished with a creamy Sriracha sauce and a drizzle of chili crisp – they’re fresh, satisfying, and perfect for an easy weeknight dinner.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 4
Ingredients
Bowls
1 cup jasmine rice, cooked
2 cups shelled edamame, thawed
16 oz super firm tofu, pressed and cubed
3 cups broccoli florets
1 tbsp coconut aminos
1 tbsp cornstarch
1 tsp smoked paprika
¾ tsp garlic powder
½ tsp onion powder
¼ tsp ground ginger
¼ tsp sea salt
Fresh cracked black pepper
Quick Pickled Cucumbers & Onions
2 Persian cucumbers, thinly sliced
¼ small red onion, thinly sliced
3 tbsp rice vinegar
Juice of ½ lime
1 tsp maple syrup
Pinch of sea salt
Sriracha Mayo
½ cup plain unsweetened dairy-free yogurt
¼ cup sriracha
1 tbsp maple syrup
1 tbsp rice vinegar
½ tsp garlic powder
Pinch of sea salt
For Serving
1 avocado, sliced
2 green onions, chopped
½ bunch cilantro, chopped
1 tbsp black sesame seeds
Chili crisp or chili oil
Lime wedges
Preheat oven to 400°F and line a large baking sheet with parchment paper.
In a bowl, combine the sliced cucumbers and red onion with rice vinegar, lime juice, maple syrup, and salt. Toss well and let sit while the rest cooks.
Add tofu to a large bowl and drizzle with coconut aminos. Sprinkle with cornstarch, smoked paprika, garlic powder, onion powder, ginger, salt, and black pepper. Toss until evenly coated.
Add broccoli to the baking sheet and season lightly with salt and pepper. Arrange tofu and broccoli in an even layer.
Bake for 25 minutes, flipping the tofu halfway through, until the tofu is golden and crisp and the broccoli is lightly charred.
Meanwhile, whisk together the yogurt, sriracha, maple syrup, rice vinegar, garlic powder, and salt until smooth.
To assemble, divide rice between bowls and top with edamame, roasted broccoli, avocado, crispy tofu, and quick-pickled vegetables. Drizzle with sriracha mayo and finish with green onion, cilantro, sesame seeds, and chili crisp. Serve with lime wedges.