Black Pepper Tofu Bowls
Plant-based black pepper tofu bowls served over white rice with sesame cabbage salad, toasted sesame seeds and scallions and with a sweet & spicy mayo.
These tofu bowls are the perfect vegetarian meal prep for the week. You can prepare all of the ingredients a few days in advance, and assemble them throughout the week for a delicious lunch or dinner.
Crumbled Baked Tofu
The crumbled tofu is one of my favorite ways to bake tofu. Simply crumble a block of tofu into chunks and toss together with some coconut aminos or soy sauce, tapioca flour, olive oil and spices. Bake the tofu in the oven until golden and crisp.
I could honestly snack on this tofu recipe as is, but it tastes so delicious paired with the sesame cabbage salad, rice and spicy mayo.
If you’re looking to incorporate more tofu into your diet, here are some other recipes to try –
What you’ll need to make black pepper tofu bowls
These bowls take a little bit of prep work, but they’re worth every step. Here’s what you’ll need-
- Prepare the short-grain rice. Cook the short-grain rice with a tsp olive oil, salt and water. Fluff with a fork when ready
- Crumble the tofu. The tofu gets crumbled and baked with coconut aminos or soy sauce, tapioca flour, and a few spices.
- Toss the cabbage salad. While the tofu cooks, massage the shredded cabbage with the sesame oil, soy sauce, rice vinegar, ginger and garlic
- Toast the sesame seeds. Add the sesame seeds and scallions to a hot pan with olive oil and toast for 4-5 minutes, until browned
- Whisk the spicy mayo. Combine the mayo, sriracha, sesame oil and maple syrup until smooth
- Assemble the bowls. Now that all of your ingredients are prepared, assemble your bowl with all of your favorite toppings
These ingredients will stay good in the fridge for 3-4 days. I love to have them ready and prepped on a Monday to easily assemble for lunch during the work week.
Whether you’re looking to change up your tofu game or incorporate more plant-based meals into your week, this recipe is a great way to start. You can tag me on Instagram if you try it!
More plant-based recipes:
Creamy Pumpkin Orzo
Shawarma Spiced Tofu Wraps
Easy Red Lentil Soup
Black Pepper Tofu Bowls
Ingredients
Black Pepper Tofu
- 1 block extra firm tofu drained and patted dry
- 1 tbsp tapioca flour
- 1 tbsp low-sodium soy sauce or coconut aminos
- 3/4 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp garlic powder
- Olive oil
Short-grain White Rice
- 1 1/2 cups short-grain rice
- 2 1/4 cups water
- 1/2 tsp salt
- 1 tsp olive oil
Purple Cabbage Salad
- 1 small head purple cabbage 3-4 cups shredded
- 1 1/2 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
- 1/4 cup mayonnaise
- 2 tbsp sriracha
- 1 tsp sesame oil
- 1 tsp maple syrup
Toppings
- 2 scallions chopped
- 1/4 cup sesame seeds
- Olive oil
- Avocado
Directions
Black Pepper Tofu
- Preheat the oven to 400 F
- Crumble the tofu into chunks into a bowl and toss it with the soy sauce, tapioca flour, garlic and salt and pepper
- Transfer it to a parchment lined sheet pan and drizzle with olive oil
- Bake for about 35 minutes, until browned
Short-grain Rice
- Add 1 1/2 cups short-grain rice to a medium pot with 1 tsp of olive oil. Pour in the water and salt and bring to a boil. Once boiling, reduce heat to low and simmer on low until all the water is absorbed, for about 25 minutes.
Purple Cabbage Salad
- Thinly slice the cabbage using a mandolin or sharp knife. Add it to a mixing bowl and toss well with marinade ingredients. I suggest massaging it together with your hands, then refrigerating it until ready to serve.
Toppings
- Heat a small skillet on medium heat and add in 1-2 tbsp olive oil. Add in the sesame seeds and scallions, and toast together for about 4-5 minutes
- For the spicy mayo, whisk together the 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 3-4 days.
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