Crispy Tofu Rice Bowls with Broccoli and Avocado Recipe

Crispy Tofu Rice Bowls with Broccoli and Avocado | Plantsy Vegan Eats

This April rice bowl keeps things simple with crisp-edged tofu, tender broccoli, creamy avocado, and a light sesame-lime finish. It is the kind of meal that works for lunch, meal prep, or an easy dinner when you want something fresh but filling.

Yield: 4 servings | Time: 35 minutes

Ingredients

For the Rice

• 1 cup (185 g) white rice, rinsed

• 2 cups (480 ml) water

• ¼ tsp. sea salt

For the Tofu and Broccoli

• 1 block extra-firm tofu, 14 oz. (400 g), pressed and cut into cubes

• 2 tbsp. (30 ml) low-sodium tamari or soy sauce

• 1 tbsp. (15 ml) olive oil or avocado oil

• 1 tsp. toasted sesame oil

• 1 tsp. maple syrup

• ½ tsp. garlic powder

• ½ tsp. ground ginger

• ¼ tsp. black pepper

• 4 cups (360 g) broccoli florets

For the Sesame-Lime Dressing

• 2 tbsp. (30 ml) fresh lime juice

• 1 tbsp. (15 ml) low-sodium tamari or soy sauce

• 1 tbsp. (15 ml) toasted sesame oil

• 1 tsp. maple syrup

• ½ tsp. grated fresh ginger

• 1 small garlic clove, grated or minced

For Serving

• 2 avocados, sliced

• 2 green onions, thinly sliced

• 1 tbsp. (9 g) sesame seeds

• Extra lime wedges

• Extra black pepper

Directions

1. Add the rice, water, and sea salt to a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes, or until the rice is tender and the water is absorbed.

2. Remove the pan from the heat and let the rice stand, covered, for 5 minutes. Fluff with a fork and set aside.

3. In a medium bowl, whisk together the tamari or soy sauce, olive oil, sesame oil, maple syrup, garlic powder, ground ginger, and black pepper. Add the tofu cubes and toss gently to coat.

4. Warm a large skillet over medium heat. Add the tofu in a single layer and cook for 8 to 10 minutes, turning occasionally, until golden on several sides.

5. Steam the broccoli for 3 to 4 minutes, until bright green and just tender. For a skillet version, add the broccoli to the pan with the tofu during the last few minutes of cooking and cover briefly until tender.

6. Whisk together the lime juice, tamari or soy sauce, sesame oil, maple syrup, ginger, and garlic.

7. Divide the rice among 4 bowls. Top with the tofu, broccoli, and avocado slices.

8. Drizzle with the sesame-lime dressing.

9. Serve with green onions, sesame seeds, lime wedges, and extra black pepper.

Make It Yours

For April, keep the rice, tofu, and avocado base, then adjust the vegetables with what looks best.

• Use asparagus, snap peas, peas, baby spinach, bok choy, green beans, or shredded cabbage in place of some of the broccoli.

• Swap white rice for brown rice, quinoa, farro, or cauliflower rice.

• For extra crunch, add roasted peanuts, pumpkin seeds, or thinly sliced radishes.

• If you want more color, add grated carrots or quick-pickled red onion before serving.