Tasty Vegan Tofu Rice Bowl Recipe

Jess Miller

We love a good rice bowl!

You get fluffy rice, golden tofu, colorful vegetables, a really good sauce, and plenty of toppings all piled into one bowl. What’s not to love?

Our vegan tofu rice bowl is packed with crispy tofu, warm jasmine or brown rice, broccoli, mushrooms, bell peppers, edamame, and a savory ginger garlic sauce that brings everything together.

Our family often uses this recipe for busy lunches and easy weeknight dinners because most of the prep is just chopping and assembling.

Everything is cooked, coated in the ginger garlic sauce, and served over warm rice for an easy, filling meal.

Below, we’ll take you through the full recipe. We’ll also share our favorite variations and simple tips for getting the tofu nice and golden.

Contents hide

1 Ingredients You’ll Need for a Vegan Tofu Rice Bowl

1.1 For the Tofu

1.2 For the Ginger Garlic Sauce

1.3 For the Rice Bowls

1.4 For Serving

2 How to Make a Vegan Tofu Rice Bowl Step by Step

3 What Rice Is Best for Vegan Tofu Rice Bowls?

4 Vegan Tofu Rice Bowl Variations

5 How to Store Vegan Tofu Rice Bowls

6 Final Thoughts

7 Tasty Vegan Tofu Rice Bowl Recipe

7.1 Ingredients

7.2 Directions

Ingredients You’ll Need for a Vegan Tofu Rice Bowl

The ingredient list is simple, with plenty of fresh vegetables and pantry staples you might already have at home.

For the Tofu

14 ounces extra-firm tofu
1 tablespoon soy sauce or tamari
1 tablespoon cornstarch
1 tablespoon neutral oil
½ teaspoon garlic powder
¼ teaspoon black pepper

For the Ginger Garlic Sauce

3 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
1 tablespoon maple syrup
1 teaspoon toasted sesame oil
2 teaspoons grated fresh ginger
2 garlic cloves, finely grated
1 teaspoon cornstarch
3 tablespoons water
1 teaspoon fresh lime juice

For the Rice Bowls

3 cups cooked jasmine rice or brown rice
1 cup shelled edamame
2 cups broccoli florets
1 cup sliced mushrooms
1 bell pepper, sliced
1 large carrot, cut into thin strips
3 green onions, sliced

For Serving

Sesame seeds
Fresh cilantro
Lime wedges
Chopped cashews or peanuts
Sliced jalapeño, optional
Extra ginger garlic sauce

How to Make a Vegan Tofu Rice Bowl Step by Step

This is one of those recipes that looks colorful and impressive once everything is piled into the bowl, but the actual prep is really simple.

Cook the tofu, chop the vegetables, mix the sauce, and you’re pretty much there.

Press the tofu
Drain the tofu, wrap it in a clean kitchen towel, and place something heavy on top for 20 to 30 minutes.
Season the tofu
Cut it into 1-inch cubes and toss with the soy sauce, cornstarch, garlic powder, and black pepper.
Cook the tofu
Heat the oil in a large skillet over medium-high heat.
Cook the tofu for 8 to 10 minutes, turning every few minutes, until golden on several sides.
Make the sauce
Whisk the soy sauce, rice vinegar, maple syrup, sesame oil, ginger, garlic, cornstarch, water, and lime juice together.
Cook the vegetables
Add the broccoli, mushrooms, bell pepper, carrot, and edamame to the skillet.
Cook for 5 to 7 minutes, until the vegetables are tender but still have a little bite.
Warm the sauce
Pour the ginger garlic sauce into the skillet and stir for 1 to 2 minutes, until slightly glossy and thickened.
Build the bowls
Divide the warm rice between the bowls, then add the crispy tofu and cooked vegetables.
Finish with sesame seeds, cilantro, lime wedges, chopped nuts, or sliced jalapeño.

What Rice Is Best for Vegan Tofu Rice Bowls?

There’s no single right answer here, which is part of the beauty of a rice bowl.

Jasmine rice is soft and fragrant, while sushi rice gives you a slightly stickier texture. Brown rice has a nuttier flavor and a firmer bite.

Plain long-grain white rice is also perfectly good, especially if that’s what you already have in the cupboard.

You can even use leftover rice from the day before. Just reheat it thoroughly before assembling the bowls.

For a warmer, cozier bowl, jasmine rice gives a softer texture, while brown rice adds a nuttier flavor and a little more bite.

Vegan Tofu Rice Bowl Variations

Our recipe is really easy to switch up, so you can keep the basic idea and change the flavors depending on what you fancy.

Here are some of our favorite variations:

Peanut tofu rice bowl: Swap the ginger garlic sauce for a creamy peanut sauce.
Teriyaki tofu bowl: Use a sweeter teriyaki-style sauce with soy sauce, ginger, garlic, and maple syrup.
Spicy tofu rice bowl: Add sriracha, chili flakes, or sliced fresh chili to the sauce.
Broccoli mushroom bowl: Add extra broccoli and mushrooms for a more vegetable-heavy version.
Bell pepper tofu bowl: Use a mix of red, yellow, and orange bell peppers for more color.
Green vegetable bowl: Use broccoli, edamame, spinach, and green onions.
Crunchy cabbage bowl: Add a small handful of warm sautéed cabbage and chopped cashews.
Noodle bowl: Swap the rice for rice noodles.
Quinoa bowl: Replace the rice with cooked quinoa.
Extra saucy bowl: Double the sauce if you like everything glossy and well coated.

How to Store Vegan Tofu Rice Bowls

We’ll be surprised if you have anything left to store since these bowls are so tasty and quick to make! If you do, you’ll need to store the different parts separately.

Keep the cooked tofu in an airtight container in the refrigerator for up to 3 days.

Cooked rice can also be refrigerated for up to 3 days.

Store the cooked vegetables in a separate airtight container and use them within 2 to 3 days for the best texture.

The ginger garlic sauce can be kept in a sealed jar or container in the refrigerator for up to 4 days. Give it a good stir before reheating or serving.

It’s best to eat assembled bowls right after putting them together, especially once the sauce has been added.

Final Thoughts

Vegan tofu rice bowls are colorful, filling, and packed with a lovely mix of textures, from crispy tofu and tender vegetables to fluffy jasmine or brown rice.

We love how easy they are to adjust with different vegetables, sauces, and toppings, so you can keep coming back to the same basic recipe without getting bored.

Best of all, they look like you’ve made far more effort than you actually have. Once the tofu is golden, the vegetables are cooked, and the sauce is glossy, all that’s left to do is pile everything into a bowl and enjoy.