Crispy Tofu Bowls with Sriracha Mayo

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

Crispy Tofu Bowls with Sriracha Mayo

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.

Course Main Course

Cuisine American, Asian

Keyword 30 minute meals, bang bang tofu, crispy tofu, dairy free, gluten free, meal prep, plant based

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 355kcal

Author Jackie Akerberg

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

Instructions

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