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Cilantro Lime Tofu Bowls

Cilantro Lime Tofu Bowls: Flavor-Packed Vegan Delight

Cilantro Lime Tofu Bowls are a vibrant and nutrient-packed vegan delight perfect for quick weeknight dinners and customizable meal prep.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu
  • 1 block Firm or Extra-Firm Tofu Pressing the tofu removes moisture.
For the Rice Base
  • 1 cup Jasmine or Brown Rice Adds aromatic flavor and nutrition.
For the Vegetables
  • 1 cup Broccolini Can substitute with broccoli or kale.
For the Marinade
  • 2 tablespoons Olive Oil Can be swapped with avocado oil.
  • 1 tablespoon Lime Juice Fresh for authentic taste.
  • 1 teaspoon Lime Zest Enhances brightness.
  • 1 tablespoon Maple Syrup Agave syrup also works.
  • 1 teaspoon Garlic Powder Fresh garlic can be used for bolder taste.
  • 1/2 teaspoon Red Pepper Flakes Adjust according to preference.
  • to taste Salt Essential for flavor enhancement.
For the Garnish
  • 1/4 cup Cilantro Adds vibrant color; parsley can substitute.
  • 1/4 cup Pistachios or Other Nuts/Seeds Provides a crunchy contrast.

Equipment

  • Oven
  • Mixing bowl
  • Baking Sheet

Method
 

Step-by-Step Instructions for Cilantro Lime Tofu Bowls
  1. Preheat your oven to 425°F (220°C) and cook your rice according to package instructions.
  2. In a large mixing bowl, whisk together olive oil, lime zest, lime juice, maple syrup, garlic powder, red pepper flakes, and salt until well combined.
  3. Squeeze excess moisture from pressed tofu, slice it into 1-inch cubes, and coat each cube in the marinade.
  4. Bake the tofu cubes in the preheated oven for about 20 minutes, flipping halfway for even crispiness.
  5. After 20 minutes, add broccolini coated in marinade to the baking sheet and bake for an additional 15 minutes.
  6. Toss half of the chopped cilantro into the cooked rice.
  7. Assemble the bowls by dividing the cilantro-infused rice, topping with crispy tofu and broccolini, and drizzling with remaining marinade.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 500mgPotassium: 600mgFiber: 6gSugar: 3gVitamin A: 30IUVitamin C: 50mgCalcium: 10mgIron: 15mg

Notes

Store leftovers in airtight containers for up to 4 days, keeping rice and tofu separate for best texture.

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