Pick Up Limes is a popular food blog and YouTube channel known for its vibrant, plant-based recipes that are both nourishing and practical. This recipe for Crispy Baked Tofu Bowls is inspired by that philosophy: it features golden, crunchy tofu cubes served over fluffy rice with roasted vegetables and a creamy tahini dressing. It’s a complete, satisfying meal that comes together with minimal fuss, making it perfect for busy weeknights or meal prep.
Ingredients
- 1 block (14 oz / 400 g) extra-firm tofu
- 2 tbsp (30 ml) soy sauce or tamari
- 1 tbsp (15 ml) maple syrup
- 1 tbsp (15 ml) rice vinegar
- 1 tsp (5 ml) toasted sesame oil
- 2 tbsp (16 g) cornstarch
- 1 cup (185 g) uncooked brown rice (or white rice)
- 2 cups (475 ml) water
- 2 cups (200 g) broccoli florets
- 1 red bell pepper, sliced
- 1 tbsp (15 ml) olive oil
- Salt and pepper, to taste
- For the tahini dressing: ¼ cup (60 ml) tahini, 2 tbsp (30 ml) lemon juice, 2 tbsp (30 ml) water, 1 small garlic clove (minced), ¼ tsp salt
- Optional toppings: sesame seeds, sliced green onions, sriracha
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Press the tofu: wrap the block in a clean kitchen towel and place a heavy object (like a cast-iron skillet) on top for 10 minutes. This removes excess water, helping the tofu crisp up.
- While the tofu presses, cook the rice: rinse the rice under cold water, then combine with 2 cups (475 ml) water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 30-40 minutes (or according to package instructions) until tender. Fluff with a fork and set aside.
- In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, and sesame oil. Set aside.
- Cut the pressed tofu into 1-inch (2.5 cm) cubes. In a medium bowl, toss the cubes with the cornstarch until evenly coated.
- Spread the tofu cubes on one half of the prepared baking sheet. On the other half, place the broccoli and bell pepper. Drizzle the vegetables with olive oil, season with salt and pepper, and toss to coat.
- Bake for 20 minutes. Then, remove the baking sheet, carefully flip the tofu cubes and stir the vegetables. Bake for another 10-15 minutes, until the tofu is golden and crispy and the vegetables are tender.
- While everything bakes, make the dressing: in a small bowl, whisk together the tahini, lemon juice, water, garlic, and salt until smooth. Add more water if needed to reach a pourable consistency.
- Once the tofu is done, drizzle the soy-maple mixture over the hot tofu cubes and toss gently to coat. Return to the oven for 2-3 minutes to caramelize.
- Assemble the bowls: divide the rice among 4 bowls, top with the crispy tofu, roasted vegetables, and a generous drizzle of tahini dressing. Garnish with sesame seeds, green onions, or sriracha if desired. Serve immediately.
Tips
- Press the tofu well: The more water you remove, the crispier the tofu will be. If you’re short on time, use a tofu press or just squeeze the block firmly over the sink.
- Don’t skip the cornstarch: It creates a dry surface that crisps up beautifully in the oven. Arrowroot powder or potato starch also work.
- Make it gluten-free: Use tamari or coconut aminos instead of soy sauce. Ensure your rice is certified gluten-free if needed.
- Batch cook: Double the tofu and vegetables and store them separately for quick lunches throughout the week.
Serving Suggestions
Serve these bowls warm, straight from the oven, with extra tahini dressing on the side. For a low-carb option, swap the rice for cauliflower rice or a bed of leafy greens. You can also add a soft-boiled egg or a sprinkle of pickled ginger for extra flavor.
Variations
- Spicy Sriracha Tofu: Add 1-2 teaspoons of sriracha to the soy-maple glaze for a kick.
- Peanut Sauce: Replace the tahini dressing with a peanut sauce made from peanut butter, lime juice, soy sauce, and a bit of maple syrup.
- Different Veggies: Use whatever you have on hand—carrots, snap peas, zucchini, or mushrooms all roast well.
- Grain Swap: Quinoa, farro, or soba noodles are all delicious substitutes for rice.
Storage and Reheating
Store leftover components separately in airtight containers in the refrigerator for up to 4 days. The rice and vegetables reheat well in the microwave or in a skillet with a splash of water. The tofu will lose its crispness when refrigerated; to re-crisp, place it on a baking sheet in a 400°F (200°C) oven for 5-7 minutes. The tahini dressing will thicken in the fridge—thin it with a teaspoon of water before using.
Frequently Asked Questions
Do I need to press the tofu? Yes, pressing is essential for crispy tofu. It removes moisture that would otherwise make the tofu steam instead of crisp. Even 5 minutes of pressing helps.
Can I use silken tofu? No, silken tofu is too soft and will fall apart. Extra-firm or firm tofu is best for baking.
Can I make this oil-free? Absolutely. Omit the olive oil for the vegetables and use a silicone baking mat instead of parchment. The tofu will still crisp with the cornstarch coating.
What if I don’t have tahini? You can substitute with sunflower seed butter or almond butter, or make a simple dressing with olive oil, lemon juice, and Dijon mustard.
Is this meal freezer-friendly? The rice and vegetables freeze well for up to 3 months, but the tofu will lose its crisp texture. Freeze the components separately and reheat as needed.
Can I make the dressing ahead? Yes, the dressing keeps in the refrigerator for up to 5 days. Just stir it well before using.
Related
- Lemon Meringue Pie Ingredients & Recipe
- Lemon Meringue Pie Mix: Easy Homemade Recipe
- Lemon Meringue Pie M&M Cookies Recipe
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