TOFU BOWL RECIPE RECIPES
ULTIMATE TOFU BREAKFAST BURRITO BOWLS RECIPE | ALLRECIPES
Tofu scrambles up just like eggs, and with some clever spices, even non-vegans will barely notice the difference. Try setting out toppings to let family or guests assemble their own burrito bowls.
Provided by isachandra
Categories Breakfast and Brunch Potatoes
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 3 servings
Number Of Ingredients 23
Steps:
- Preheat a large, heavy skillet over medium-high heat. Add 2 tablespoons oil. Break tofu apart over skillet into bite-size pieces, sprinkle with salt and pepper, then cook, stirring frequently with a thin metal spatula, until liquid cooks out and tofu browns, about 10 minutes. (If you notice liquid collecting in pan, increase heat to evaporate water.) Be sure to get under the tofu when you stir, scraping the bottom of the pan where the good, crispy stuff is and keeping it from sticking.
- Add onion and garlic powders, turmeric, juice, and remaining tablespoon oil and toss to coat. Cook 5 minutes more.
- Preheat a heavy-bottomed saucepan over medium-high heat. Add oil. Cook onion and jalapenos with a pinch of salt, stirring, until translucent, about 5 minutes, Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes, cumin, and remaining salt, and cook, stirring, until tomatoes become saucy, about 5 minutes. Add cilantro and lemon juice. Let cilantro wilt in. Add beans and heat through, stirring occasionally, about 2 minutes. Taste for salt and seasoning.
- Spoon some hash browns into each bowl, followed by a scoop of beans and a scoop of scramble. Top with avocado, a squeeze of fresh lemon juice, and a sprinkle of cilantro. Serve with hot sauce.
Nutrition Facts : Calories 579.2 calories, CarbohydrateContent 57.2 g, FatContent 39.6 g, FiberContent 16.4 g, ProteinContent 22 g, SaturatedFatContent 6.8 g, SodiumContent 1170.5 mg, SugarContent 9.1 g
GRILLED TERIYAKI TOFU BOWLS | ALLRECIPES
Grilling the veggies and tofu adds so much flavor to this vegetarian dish. I recommend using a grill topper or pan to make grilling the vegetables easier. For a lower carb option, serve over cauliflower rice.
Provided by France C
Categories Main Dishes Bowls
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 4 bowls
Number Of Ingredients 10
Steps:
- Slice tofu into 4 thick slices. Marinate in 1/3 cup of teriyaki sauce while you prepare the vegetables.
- Cut bell pepper into 4 wedges; remove core and seeds. Cut ends off zucchini, then cut each zucchini in half lengthwise. Slice pineapple into 4 wedges. Cut onion into quarters. Place vegetables and pineapple onto a large platter. Brush with olive oil and season vegetables with salt and pepper.
- Preheat an outdoor grill for medium-high heat and lightly oil grate.
- Grill onions for 4 minutes, turning halfway through. Add bell pepper, zucchini, and pineapple to the grill and continue grilling, turning occasionally, until done to your liking, 8 to 10 minutes. Remove to a platter as each item finishes cooking, and cut into bite-sized pieces when cool enough to handle.
- Remove tofu from the marinade. Lightly oil the grate and grill 2 to 3 minutes per side.
- Divide hot rice between 4 bowls. Top with grilled vegetables, pineapple, and tofu. Drizzle with remaining 1/3 cup teriyaki sauce. Sprinkle with sesame seeds and serve.
Nutrition Facts : Calories 430.6 calories, CarbohydrateContent 48.1 g, FatContent 20.6 g, FiberContent 3.9 g, ProteinContent 16.4 g, SaturatedFatContent 2.9 g, SodiumContent 1858.7 mg, SugarContent 17.3 g
More about "tofu bowl recipe recipes"
BEST CRISPY TOFU BOWL RECIPE - HOW TO MAKE CRISPY TOFU BOWL
From goodhousekeeping.com
Total Time 30 minutes
Category healthy, vegan, vegetarian, dinner, main dish
- Slice tofu 1/4 inch thick. Place on cutting board between paper towels; top with baking sheet. Top with large cans or other weight; let stand 10 minutes. Soak red onion in cold water. Whisk red wine vinegar and Thai sweet chili sauce, olive oil and 1/4 teaspoon salt. Pat onion dry; toss with half of vinaigrette and cucumber. Sprinkle tofu on both sides with cornstarch. In 12-inch skillet, heat vegetable oil on medium-high until hot. Carefully add tofu. Cook until deep golden brown, 2 to 3 minutes per side. Drain on paper towels. Divide quinoa among 4 bowls. Top each with salad, roasted cashew halves, parsley leaves and tofu.
BEST CRISPY TOFU BOWL RECIPE - HOW TO MAKE CRISPY TOFU BOWL
From goodhousekeeping.com
Total Time 30 minutes
Category healthy, vegan, vegetarian, dinner, main dish
- Slice tofu 1/4 inch thick. Place on cutting board between paper towels; top with baking sheet. Top with large cans or other weight; let stand 10 minutes. Soak red onion in cold water. Whisk red wine vinegar and Thai sweet chili sauce, olive oil and 1/4 teaspoon salt. Pat onion dry; toss with half of vinaigrette and cucumber. Sprinkle tofu on both sides with cornstarch. In 12-inch skillet, heat vegetable oil on medium-high until hot. Carefully add tofu. Cook until deep golden brown, 2 to 3 minutes per side. Drain on paper towels. Divide quinoa among 4 bowls. Top each with salad, roasted cashew halves, parsley leaves and tofu.
SOY AND SCALLION TOFU BOWL RECIPE | BON APPÉTIT
From bonappetit.com
Reviews 4.4
- Divide rice among shallow bowls and spoon tofu mixture over; top with more sesame seeds and Aleppo-style pepper.
TEX-MEX TOFU AND QUINOA BOWL RECIPE - FOOD NETWORK
Reviews 4.8
Total Time 35 minutes
Calories 580 per serving
- Divide the quinoa among bowls; top with the tofu, carrots, radishes and avocado, and season with salt and pepper. Top with the remaining dressing and cilantro.
TOFU BOWL | ASIAN INSPIRATIONS
From asianinspirations.com.au
Reviews 3.4
Total Time 25S
Cuisine Japanese
- To Prep Cut the tofu in to small squares that are about half an inch in height. In a bowl, pour in the potato starch and lightly coat the tofu. Shake off the excess starch and set aside. In a mixing bowl, combine the sauce ingredients and mix well. To Cook Heat the oil in a frying pan over a medium high heat before adding in the tofu. Cook the tofu on one side until the skin becomes golden brown before swapping to repeat on the other side. When both sides have cooked, pour in the sauce mixture. Allow the sauce to thicken and coat the tofu. Remove the tofu from the pan. If you wanted the sauce to thicken, continue to cook it over a low heat until it has your intended consistency. To Serve Over a bowl of rice, arrange the tofu. Spoon the remaining sauce over the top and garnish with edamame, bonito flakes, tsukemono and furikake. Serve!
VEGAN CHINESE PINEAPPLE TOFU BOWL RECIPE | CHEFDEHOME.COM
This sweet and sour pineapple tofu comes together so fast that you will never have to order orange tofu in Chinese take-out again!
Yes, yes, you read correct "Orange Tofu"!
This pineapple tofu recipe is inspired from Orange Tofu. Most Chinese eateries only offer orange chicken and there are very few (really very few) who offer Orange Tofu.
but.... what if you like orange chicken and have decided to go vegan? You know... those early New Year resolutions of staying-away-from-meat and get-in-shape kind-a vegan! Then? then, either go online and find a place which sells orange tofu Or make pineapple tofu at home, vegan and fresh in just 20 minutes with chef de home :)
I'm huge fan of orange tofu, but, today this recipe was tale of utilizing some leftover fresh ripe pineapple...
I had half of fresh pineapple lying in refrigerator. Since I did not freeze it on time (when it was just cut), now freezing was not going to work. So, I kept it in refrigerator to use before it goes bad. It sat there for one day, every-time I opened fridge, looked at pineapple, pineapple looked at me..... and we ignored each other like next door apartment neighbors... you know them but you don't want to know them ;)
I knew, I don't have many days before it goes into the trash...
Day before yesterday, Vishal had this, late night or you can say early morning presentation at 3 a.m. I forced him to sleep early so he can get up on time. Well, he slept quickly, but I couldn't.... trying to lie as quietly as possible so as not to awake piece-fully snoring MVP...... I kept thinking many thoughts and then one of my thought took me to my refrigerator... right to that box of pineapple.....
hmm.... strange! what!?!?! That's what you were thinking 11:30 at night??? well, if you asking this then you don't know food bloggers! this is how we roll ;)
I was so excited when, finally, I had planned to cook Pineapple Tofu Bowl for lunch..... it was hard for me to wait for morning... seriously!!
And.... this is how, a scrumptious, vegan, pineapple tofu and rice bowl lunch came into existence.... ameen...
I juiced the pineapple, then filtered it to get rid of pulp/fibers, which I simply spooned into my mouth, so nothing goes waste here... If I had pineapple juice, I would have used juice instead of fresh pineapple, just one thing - it has to be un-sweetened.
All-in-all, a simple and very satisfactory lunch bowl, packed with sweet, spicy, tangy and subtle bite of pineapple and some simple Asian ingredients.
I wish... Vishal has more such presentations and I can get more such yummy foodie ideas from my little brain :)
Trying to keep this post simple.... I have been very busy finishing final draft of my first cookbook, so not able to give a lot of time ChefdeHome... I think I showed up here after 3 days... got to meet you guys more often.... trying...
Until next post, hope you all doing great this new year!
I hope you enjoy my take on orange chicken fame- pineapple glazed tofu.
Wish you all a great day ahead!
Cheers!
Savita
From chefdehome.com
Total Time 20 minutes
Category Side Dish, Main Course
Cuisine Asian
- This sauce is just enough to coat 1/2 pound tofu. So you simply add in tofu and gently toss to coat tofu into the sauce. Or First mix tofu in half of the sauce, then add rest as per need. Garnish with chopped pineapple and scallions. Serve over a bowl of steamed rice. Enjoy!
TOFU, MUSHROOM & BOK CHOY SOBA NOODLE BOWLS RECIPE ...
From eatingwell.com
Total Time 20 minutes
Category Healthy Asian Noodle Recipes
Calories 459 calories per serving
- Cook noodles in the boiling water according to package directions. Drain and divide among 4 serving bowls. Top with the vegetables and tofu and ladle on the hot broth. Top with scallion greens and garnish with cilantro, if desired.
SPICY SRIRACHA TOFU RICE BOWLS (AIR FRYER OR OVEN ...
From skinnytaste.com
Reviews 4.9
Total Time 30 minutes
Category Dinner, Lunch
Cuisine Asian
Calories 453 kcal per serving
- To Finish (air fryer or oven):
10 BEST TOFU RICE BOWL RECIPES | YUMMLY
TOFU POWER BOWLS - DAMN DELICIOUS
From damndelicious.net
VEGAN POKE BOWL (WITH TOFU POKE) - THE SIMPLE VEGANISTA
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CRISPY TOFU BOWL WITH CARAMELIZED FALL VEGGIES | KITCHN
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TOFU BROCCOLI BOWLS WITH CARROT GINGER DRESSING RECIPE ...
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SPICY PEANUT TOFU BOWLS RECIPE - PINCH OF YUM
From pinchofyum.com
MACRO BOWL WITH SESAME TOFU RECIPE - LIFE BY DAILY BURN
From dailyburn.com
KOREAN BARBECUE TOFU MEAL PREP BOWLS - HELLO GLOW
From helloglow.co
TOFU POKE BOWL - VEGAN AND OIL-FREE RECIPES - ZARDYPLANTS
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VEGAN TOFU SCRAMBLE BURRITO BOWL RECIPE
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