Crispy Black Pepper Tofu Bowls

Crispy Black Pepper Tofu Bowls

These plant-based bowls pack in so much flavor and nutrients into one meal! They’re made with oven-baked tofu crisps, a sesame cabbage salad, toasted sesame seeds with scallions, and short grain rice.

This recipe stars U.S.-grown short-grain rice and comes to us from our friend @somethingnutritious in partnership with RD Blogger and USA Rice.

  • Servings
    4 bowls
  • Prep Time
    20 mins
  • Cook Time
    35 mins
  • Total Time
    55 mins

Ingredients

Black Pepper Tofu

  • 1 block extra firm tofu, drained & patted dry
  • 1 Tbsp tapioca flour
  • 1 Tbsp low-sodium soy sauce or coconut aminos
  • ¾ tsp black pepper
  • ½ tsp salt
  • ½ tsp garlic powder
  • Olive oil

Short-grain White Rice

  • 1½ cup short-grain rice
  • 2¼ cups water
  • ½ tsp salt
  • 1 tsp olive oil

Purple Cabbage Salad

  • 1 small head purple cabbage, 3-4 cups shredded
  • 1½ Tbsp rice vinegar
  • 1 Tbsp soy sauce or coconut aminos
  • 2 tsp sesame oil
  • 1 Tbsp avocado oil
  • 1 tsp grated ginger
  • 1 tsp grated garlic
  • 1 tsp honey
  • Salt & pepper

Spicy Mayo

  • ¼ cup mayonnaise
  • 2 Tbsp sriracha
  • 1 tsp sesame oil
  • 1 tsp maple syrup

Toppings

  • 2 scallions, chopped
  • ¼ cup sesame seeds
  • Olive oil
  • Avocado

Directions

Black Pepper Tofu

  • Preheat the oven to 400°F.
  • Crumble the tofu into chunks in a bowl and toss with the soy sauce, tapioca flour, garlic, salt, and pepper.
  • Transfer to a parchment lined sheet pan and drizzle with olive oil.
  • Bake for 35 minutes or until browned.

Short-grain Rice

  • Add 1½ cups of short-grain rice to a medium pot with 1 tsp of olive oil.
  • Pour in water and salt and bring to a boil.
  • Once boiling, reduce heat to low and simmer on low until all the water is absorbed.

Purple Cabbage Salad

  • Thinly slice cabbage.
  • Add it to a mixing bowl and toss well with marinade ingredients.

Toppings

  • Heat a small skillet on medium heat and add in 1-2 Tbsp olive oil. Add in sesame seeds and scallions and toast together for around 4 to 5 minutes.

Spicy Mayo

  • Whisk together mayo, sriracha, maple and sesame oil until smooth.

Assemble the Bowls

  • Prepare your bowls when ready to serve with the rice, tofu, cabbage salad, avocado, toasted sesame and scallions, and a drizzle of spicy mayo.
  • Leftovers can be refrigerated and assembled within 3 to 4 days.