This vegan rice bowl brings together simple, clean flavors inspired by Asian cuisine, built around pantry staples like rice, tofu, soy sauce, and ginger. Marinated baked tofu, crunchy purple cabbage, edamame, and creamy avocado come together over rice, all finished with a bright sesame-ginger dressing.
It's filling, easy to make, and requires very little cooking skill — the rice is arguably the hardest part, and even that comes together easily with a rice cooker or the instructions on the package.
Watch the full recipe video here
Why Marinate the Tofu Before Adding Oil
Marinating the tofu in soy sauce, ginger, garlic, and rice vinegar first — before adding any oil — lets the tofu fully absorb the marinade. Adding oil too early creates a barrier that keeps the marinade from soaking in properly, so the oil only gets added right before baking, once the tofu has had time to take on flavor.
Ingredients
- 1 block extra firm tofu
- 1 cup uncooked rice
- 1 cup frozen edamame (plus 2 cups salted water)
- 1 Hass avocado
- 2–3 stalks green onions
- 2 cups chopped purple cabbage
- 2 Persian cucumbers, sliced
- Sesame seeds and/or furikake
For the tofu marinade:
- 3 tbsp soy sauce
- 1-inch piece of ginger, grated
- 2 garlic cloves, grated or mashed
- 1 tsp mustard
- 1 tbsp rice vinegar
- 1 tbsp sugar
For the dressing:
- 3 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tbsp agave syrup
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1 tsp mustard
- ¼ cup olive oil
How to Make a Vegan Tofu Rice Bowl
1. Marinate the tofu.
Drain and pat the tofu dry, then slice into 1/16-inch thick slices. Place in a leakproof container. Combine the marinade ingredients, pour over the tofu, and shake to coat evenly. Refrigerate — ideally the day before or early in the morning if serving for lunch.
2. Add oil and bake.
Remove the tofu from the fridge and add 1–2 tablespoons of neutral oil. Shake to coat, then arrange the slices in a single layer on a lined baking tray. Bake at 395°F for 30 minutes, flipping halfway, until golden.
3. Cook the rice.
Wash the rice until the water runs clear, then place it in a pot with 1½ cups water and 1 tsp salt. Cook on medium-high heat until the water has almost evaporated, then lower to the lowest heat, cover, and steam for 10 minutes. Remove from heat and let sit, covered, for at least 6 more minutes.
4. Prep the vegetables.
While the rice cooks, finely slice the cucumbers, cabbage, and green onions.
5. Cook the edamame.
Bring 2 cups of water with a pinch of salt to a boil, add the frozen edamame, and cook for 4 minutes. Drain and rinse with cold water.
6. Make the dressing.
Combine all the dressing ingredients and adjust seasoning to taste.
7. Assemble the bowls.
Divide the rice between 2 bowls, then top with tofu, cabbage, edamame, cucumber, green onions, and avocado. Drizzle with dressing and finish with sesame seeds or furikake.
8. Serve immediately.
Recipe Tips
- Use any rice you like: Jasmine, white, or brown rice all work well as the base.
- Skip the oven if you prefer: The tofu can be sautéed in a skillet instead of baked until golden.
- Add more veggies: Shredded carrots, red bell peppers, or a spoonful of pickled ginger all make great additions.
Frequently Asked Questions
Can I meal prep this rice bowl?
Yes, prepare the tofu, rice, and vegetables separately and store in the fridge, then assemble and add dressing right before eating.
Why do you add oil to the tofu after marinating instead of before?
Adding oil first creates a barrier that prevents the marinade from being absorbed, so it's added just before baking instead.
Can I use a different protein instead of tofu?
Tempeh or a store-bought plant-based protein both work well as substitutes for tofu in this bowl.