Green Goddess Rice Bowls with Crispy Tofu (Vegan)
These Green Goddess Rice Bowls with Crispy Tofu are packed with fibre, protein and are full of different veggies. They are naturally plant-based and gluten-free and make the perfect 25-minute meal.
Welcome to a miniseries called “rice bowls” (very creative, I know!) where I share 5 different recipes you can make around rice. Whether that’s all you have in your cupboards for carbohydrates, or you have leftover rice from the day before, these are all recipes which are ready in 25 minutes or less (or in the time it takes to cook your rice) and they are full of flavour. This super green bowl is inspired by the gorgeous green goddess dressing that we all love and instead if tossing it through a salad, it’s poured over some rice and topped with crispy golden nuggets of tofu.
Why will I love this bowl?
These bowls are so good:
- A great balance of protein, carbs, healthy fats and fibre
- Full of gut-loving ingredients
- Contains a range of veggies and vitamins/minerals
- Naturally vegan, egg-free and dairy-free
- A great source of plant-based fibre
- High in protein from the tofu
- In the sauce
- And the nuggets
- Creamy, fresh, vibrant and zingy
- Wholesome, filling and delicious
- With rice as the staple
- You can use any type of rice
- Easy to make in a few steps
- Ready in 25 minutes
- Ideal for lunch or dinner
- Enjoy warm or cold
- Great for lunch the next day
- Everyone will love this
- Delicious all year round
If you already love the sound of this bowl, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the tofu nuggets:
- Extra-firm tofu: extra-firm is best here for the texture but super firm will also work.
- Olive oil: or your preferred cooking oil.
- Apple cider vinegar: for tang. You can also use rice vinegar.
- Tamari soy sauce: this adds richness and savouriness.
- Maple syrup: for a sticky texture.
- Cornstarch: to add a crispy exterior.
- Chilli salt: or use a pinch of chilli flakes and salt.
As for the sauce:
- Silken tofu: this makes the smoothest texture and do not swap for another type of tofu.
- Avocado: to make it creamy and green.
- Lemon: for tang.
- Olive oil: as above.
- Miso paste: for richness and umami goodness.
- Roasted garlic paste: this is from Belazu and adds such a great flavour, or you can use a home-roasted garlic clove or use a fresh one, too. When roasted, the garlic is much sweeter though.
- Nutritional yeast: to add a rich savoury flavour. If you don’t have this, you can use vegan parmesan or leave it out.
- Plant milk: to thin the mix a bit. Make sure it’s unsweetened – I like to use soya.
- Herbs: I love using a mix of coriander and mint, but basil, parsley, chive and oregano will also be great.
- Salt and pepper: to season.
Finally, for the bowls:
- Cooked rice: I use a mix of brown, white and wild rice and it’s a packet mix from Merchant Gourmet.
- Edamame beans: these add more protein and fibre.
- Cucumber: for juiciness.
- Broccoli: this is so good raw in salads, when chopped really small.
- Spring onions: or use chopped red onion.
- Pistachios: for some crunch inside.
- Pink pickles: I use my homemade recipe here.
- Lime wedges: for some added tang on top.
Is this gluten-free and nut-free?
These are naturally gluten-free as long as use tamari and not regular soy sauce. To make these bowls nut-free, swap the pistachios for sunflower or pumpkin seeds.
How do I make this?
This recipe is ready in a few steps:
- Tear the tofu and toss with the marinade ingredients: and arrange on a tray.
- Air fry or bake until golden: about 12 minutes.
- Meanwhile add the sauce ingredients to a small blender: and blend until smooth.
- Prepare the salad components: chopping and slicing.
- Add the rice, the veggies, sauce and tofu to bowls: and top with the pickles.
- Toss well and enjoy: or keep for later.
How long will it last?
These bowls will keep for 2-3 days in the fridge and enjoy cold.
What other recipes can I try?
For more 30-minute meals:
- Lemon Herb Tofu Tztaziki Bowls
- Miso Oyster Mushroom Noodle Salad
- Tofu Cream Cheese Tomato Toasts
- Sticky Tofu Halloumi Orzo Pasta Salad
- Crispy Rice Salad with Tofu and Peanut Satay
Green Goddess Rice Bowls with Crispy Tofu (Vegan)
These Green Goddess Rice Bowls with Crispy Tofu are packed with fibre, protein and are full of different veggies. They are naturally plant-based and gluten-free and make the perfect 25-minute meal.
Ingredients
For the Crispy Tofu:
- 1 x 280g block extra-firm tofu, drained and cubed
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp tamari soy sauce
- ½ tbsp maple syrup
- 1/2 tbsp cornstarch
- ½ tsp chilli salt
For the Green Goddess Dressing:
- 150g silken tofu
- ½ ripe avocado
- ½ lemon, juice and zest
- 1 tbsp extra virgin olive oil
- 1 tsp white miso paste
- 1 tsp roasted garlic paste (or 1 garlic clove)
- 2 tbsp nutritional yeast
- 2-4 tbsp unsweetened plant-based milk
- 1 handful herbs (I use ½ coriander and ½ mint)
- Salt and pepper
For the Bowls:
- 250g cooked rice (I use a mix of brown, white and wild)*
- 160g edamame beans, thawed
- 1 baby cucumber, sliced in ½ moons
- 150g broccoli, chopped very small
- 2 spring onions, chopped thinly
- 25g pistachios, crushed, plus extra
- 2 tbsp homemade pickled red onions
- Lime wedges
Instructions
- Start with the tofu and preheat the air fryer to 180C and have a tray to hand (or use the oven at the same temperature). Pat the tofu dry and break into small chunks. Add to a bowl with the rest of the tofu marinade ingredients and toss well. Spread out onto the tray and air fry for 12-15 minutes, until golden all over (or bake for 15-20 minutes).
- Meanwhile, make the dressing. Add all of the ingredients to a blender and process until smooth and pourable. Add more or less milk as needed.
- For the salad, prepare all of the vegetables by chopping and slicing.
- Into a large bowl, add the rice, edamame beans, cucumber, broccoli, spring onions and pistachios. Pour over most of the dressing and toss well.
- Divide between two bowls and top with the crispy tofu, some pickles, more pistachios and lime wedges.
- Enjoy straight away or keep in the fridge in a sealed container for 3 days.
Notes
*2 portions of cooked rice.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Green Goddess Rice Bowls with Crispy Tofu so please let me know in the comments below and leave a star review above. If you do make these rolls, I’d love to see, so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With green love x
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