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
- Preheat oven to 400 degrees and line a large metal baking sheet with parchment paper.
- 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.
- 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.
- 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.
