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Crispy Tofu Rice Bowl with Sriracha Mayo

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Make this Crispy Tofu Rice Bowl with Sriracha Mayo for a flavorful, plant-based meal that's packed with textures, tastes and protein! It features oil free crispy baked tofu, fluffy jasmine rice, fresh veggies like avocado and cucumber, and a creamy, spicy sriracha "mayo" sauce made with dairy-free yogurt. This meal is totally oil-free, gluten-free, dairy-free and ready in just 30 minutes! Perfect for meal prep or a quick and satisfying weeknight dinner.
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Easy Tofu Rice Bowl

This might just be your new favorite meal and I totally wouldn’t blame you! If you’re looking for a tofu bowl that delivers ease of preparation, flavor and a whole lot of nutrition – this is the recipe for you! Imagine perfectly baked crispy tofu on a bed of fluffy and fragrant jasmine rice, accompanied by your favorite veggies and a spicy mayo that ties it all together. This crispy tofu rice bowl is everything you want in a plant-based meal! Whether you’re looking for a high-protein dinner, something for meal prep for a healthy week of lunches, or just a recipe that’s bursting with flavor, this tofu rice bowl recipe checks all the boxes. 

I love making extra tofu and preparing additional ingredients so I can throw this bowl together in a pinch! It makes weeknight meals and busy lunches so much easier and tastier. There is a heaping amount of protein thanks to the high protein super firm tofu and edamame; you could even sneak in an extra gram or two if you use a high protein dairy free yogurt in the sauce!

Speaking of the sriracha mayo… *drool* This creamy sriracha mayo-inspired drizzle brings the perfect amount of heat and a touch of sweetness. The dressing is totally oil-free, plant-based, and secretly healthy. You’ve been warned – you’re going to want to put this sauce on everythingggg. Let’s break down this meal and get cooking! These crispy tofu rice bowls are more than just a meal – they are a time and life saver! 

cubed firm tofu on a wooden cutting board
slicing avocado into thin pieces on a wooden cutting board

Ingredients for Crispy Tofu Bowls with Sriracha Mayo

  • Jasmine Rice: This fragrant, fluffy rice is the perfect base for these bowls – however, you can totally use whatever rice you have on hand.
  • Shelled Frozen Edamame: A protein-packed vegetable that brings a pop in texture, colour and a slightly sweet and fresh flavor.
  • High Protein Super Firm Tofu: Using this variation of tofu really helps bring as much protein per bite as possible. The extra firm also crisps up beautifully when baked.
  • Coconut Aminos: A soy-free alternative to soy sauce, it adds a savory, slightly sweet umami flavor to the tofu.
  • Paprika: Adds a warm, smoky depth to the tofu, enhancing its flavor without overpowering it.
  • Garlic Powder: A simple yet essential seasoning that blends into the tofu seasoning better than fresh garlic.
  • Avocado: Creamy and rich, it complements the spicy sriracha sauce and provides a cooling element.
  • Persian Cucumbers: Crisp and refreshing, these cucumbers add a crunchy texture and lightness to the bowl.
  • Green Onions: Fresh and mildly sharp, they add a bright pop of flavor and color to each bite.
  • Cilantro: Fresh and citrusy flavors are brought to this dish by adding a sprinkle of freshly chopped cilantro! Sub with another fresh herb if you’re not a fan.
  • Black Sesame Seeds: A nutty garnish that adds texture and visual appeal to the final dish.
  • Lime: The finishing touch is a squeeze of lime which adds a zesty brightness that ties all the flavors together.
chopped green onions on a wooden cutting board
thin cucumber slices beside a mandoline slicer on a cutting board

Sriracha “Mayo” Ingredients

  • Plain Unsweetened Dairy-Free Yogurt: The creamy base of the sauce, providing a tangy, light alternative to traditional mayo.
  • Maple Syrup: Adds a touch of natural sweetness to balance the heat of the sriracha.
  • Sriracha: The star of the sauce, delivering a bold, spicy kick with a hint of garlic.
  • Rice Vinegar: Brings a tangy and slightly sweet acidity to the sauce.
  • Garlic Powder: Adds subtle savory depth, rounding out the flavors of the sauce.

Why I Love Tofu

Tofu is likely one of my favorite ingredients for so many reasons. I go into great detail about tofu in my Protein 101 Guide. I went with a high protein extra firm tofu for this recipe as it brings in the most bang of protein per bite! Tofu is beyond versatile and can take on any flavor you pair it with. In this recipe, crispy tofu brings a satisfying crunch, making it a great option for those looking to enjoy a hearty and nutritious meal without any animal products.

Seasoned tofu cubes spaced on a baking sheet before baking

How to Make Tofu Rice Bowls

How To Make Sriracha Tofu

Start by cutting your tofu into evenly-sized cubes for uniform cooking. Toss the cubes in a bowl with coconut aminos, paprika, garlic powder, and a pinch of sea salt to coat each piece evenly. Spread the tofu on a parchment-lined baking sheet, making sure there’s space between the cubes for maximum crispiness. Bake at 400°F for 20–25 minutes, flipping halfway through, until the tofu is golden brown and irresistibly crispy. This method ensures your tofu has a satisfying texture that takes your rice bowl to the next level. 

Cook the Rice

While the tofu is baking, prepare your jasmine rice according to the package instructions. For extra flavor, cook it with a pinch of salt or a splash of coconut milk for a subtle sweetness. Fluffy and aromatic jasmine rice forms the base of the bowl, offering a warm and neutral canvas for the bold flavors of the toppings and sauce.

Mix the Sauce

In a small bowl, whisk together dairy-free yogurt, sriracha, maple syrup, rice vinegar, and garlic powder. Adjust the spice level by adding more or less sriracha, and balance the sweetness to your liking with an extra drizzle of maple syrup. The result is a creamy, tangy, and slightly spicy sauce that’s the perfect finishing touch. This sauce can be prepped ahead of time and stored in the fridge for quick use.

Assemble the Bowls

Once the tofu and rice are ready, it’s time to build your bowls. Start by dividing the jasmine rice among your serving bowls. Layer on the crispy tofu, thawed edamame, sliced avocado, thinly sliced cucumbers, and a sprinkle of green onion. Drizzle generously with the sriracha sauce, and finish with fresh cilantro, sesame seeds, and a wedge of lime on the side for a pop of brightness. 

Variations of Crispy Tofu Bowl Toppings

Try these other topping options for your crispy tofu bowls. Each different topping brings unique flavors and textures, letting you customize your bowl to suit your taste!

  • Green Peas: Sweet and tender, they add a pop of freshness and a boost of plant-based protein.
  • Celery: Crisp and refreshing, celery adds a light crunch that complements the creamy and spicy elements of the bowl.
  • Pickled Onion: Tangy and vibrant, pickled onions bring a zesty bite that enhances the depth of flavors.
  • Crispy Onion: Rich and savory, crispy onions add a crunchy texture and a touch of indulgence to the dish.

How to Customize Your Spicy Sriracha Tofu Rice Bowls

The beauty of these tofu rice bowls is how easy they are to customize to suit your preferences! Along with the different types of toppings you could try out as mentioned above, you can also experiment with different sauces and base ingredients. Swap the jasmine rice for brown rice, quinoa, or cauliflower rice for a different base. Prefer more heat? Add extra sriracha or a sprinkle of red chili flakes to the sauce. You can also mix up the toppings—try shredded carrots, radishes, or sautéed bok choy for even more texture and flavor. This bowl is all about versatility, so feel free to get creative and use what you have on hand to make the bowl of your dreams!

Tips for the Best Tofu Rice Bowl

  • Adjust the Sauce: Make it spicier by adding more sriracha, or sweeter with a touch of extra maple syrup.
  • Prep Ahead: Bake the tofu and make the sauce in advance for easy meal prep.
  • Customize Your Bowls: Make these crispy tofu rice bowls all your own by adjusting ingredients to fit your personal desires!

Why Sriracha Tofu Rice Bowls Are the Best!

These sriracha tofu rice bowls are the best for many reasons! They are easy to make, have no oil, gluten or dairy and their taste is absolutely addictive! The crispy tofu is baked to perfection and the recipe is super easy to batch for meal prep. The spicy, tangy sriracha “mayo” sauce is truly a show stopper and will have you slightly obsessed – get ready to drizzle this sauce on everything. Not to mention this dish is ready in just 30 minutes, making it perfect for busy weeknights.

Did you make this recipe?

Don’t forget to leave a rating and review below. Try these recipes next:

Rainbow Tofu Nourish Bowl

Potato Tofu Power Bowl

Maple Sriracha Tofu Bowls

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

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Rice bowl with crispy tofu, edamame, cucumber, avocado, and spicy mayo topped with green onion and sesame seeds
Jackie Akerberg

Crispy Tofu Bowls with Sriracha Mayo

5 from 4 votes
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Make this Crispy Tofu Rice Bowl with Sriracha Mayo for a flavorful, plant-based meal that's packed with textures, tastes and protein! It features oil free crispy baked tofu, fluffy jasmine rice, fresh veggies like avocado and cucumber, and a creamy, spicy sriracha "mayo" sauce made with dairy-free yogurt. This meal is totally oil-free, gluten-free, dairy-free and ready in just 30 minutes! Perfect for meal prep or a quick and satisfying weeknight dinner.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Calories: 355

Equipment

  • oven, stove

Ingredients
  

Bowl Ingredients
  • 1 cup jasmine rice, cooked
  • 2 cups shelled frozen edamame, thawed
  • 16 oz high protein super firm tofu, cubed
  • 1 tbsp coconut aminos
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ¼ tsp sea salt
  • 1 avocado, sliced
  • 2 Persian cucumbers, thinly sliced
  • 2 green onions, finely chopped
  • ½ bunch cilantro, finely chopped
  • 1 tbsp black sesame seeds
  • lime wedges, to serve
Sriracha "Mayo" Ingredients
  • ½ cup plain, unsweetened dairy-free yogurt
  • 1 tbsp maple syrup
  • ¼ cup sriracha
  • 1 tbsp rice vinegar
  • ½ tsp garlic powder

Method
 

  1. Preheat oven to 400 degrees and line a large metal baking sheet with parchment paper.
  2. Add the tofu to a bowl and drizzle with coconut aminos. Sprinkle with paprika, garlic powder and sea salt. Toss to evenly coat. Arrange on the prepared baking sheet, ensuring cubes are 1" apart. Transfer to the oven and bake for 20-25 minutes, flipping halfway through, until golden and crisp.
  3. Meanwhile, prepare the sauce by combining all of the ingredients and seasoning to your preference - you can add more or less sriracha for desired spice, and additional maple syrup if you like it a bit sweeter.
  4. When ready to serve, divide cooked rice between four serving bowls. Top with edamame, cucumbers, avocado, and tofu. Drizzle with sauce and sprinkle with green onion, cilantro, and sesame seeds.

Notes

If using extra firm tofu instead of high protein super firm tofu, be sure to press your tofu for 15 minutes before cubing.

Nutrition

Serving 1servingCalories 355kcalCarbohydrates 35gProtein 20gFat 16gSaturated Fat 4gPolyunsaturated Fat 3gMonounsaturated Fat 6gSodium 706mgPotassium 887mgFiber 8gSugar 8gVitamin A 378IUVitamin C 18mgCalcium 143mgIron 5mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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8 Responses

  1. 5 stars
    Another awesome, tasty, easy bowl recipe. I have never been disappointed with your recipes. Thank you.

    Reply
5 from 4 votes

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