This vegan tofu bowl is easy to throw together with whatever you have on hand, making it a great way to eat more veggies and use up those last bits in the refrigerator! Served with a zippy ginger tahini dressing, this bowl makes a flavorful work or school lunch.
Grain bowls are my current favorite meal. They can be so versatile, and they're easy to load up with veggies, which is a big win for me!
This tofu bowl recipe is another one of those easy going, give and take recipes. If you don't like radishes, just leave them out. Want more greens? Go for it.
This recipe is easy to double and perfect for meal prep, work lunch, summer picnics, and more. It tastes great cold, at room temperature, or lightly warmed. Didn't I tell you it was versatile?
We're using my air fryer tofu to make these crispy tofu bowls, but feel free to swap just about any of your favorite tofu recipes in to change it up. We're also using my ginger tahini dressing, which adds flavor and pulls the whole thing together.
Ingredients
- Air fryer tofu
- Ginger tahini dressing
- Cooked quinoa
- Kale
- Carrot
- Radish
- Avocado
How to make a vegan tofu bowl
- Prepare the air fryer tofu.
- Prepare the ginger tahini dressing.
- To assemble the bowls, layer quinoa, kale, carrot, radish, avocado, and tofu in two large bowls. Drizzle with ginger tahini dressing and sriracha if desired and serve.
Top tips
How to press tofu
You'll want to press your tofu before cooking it. You can do this with or without a press.
To press tofu with a press, follow the press instructions, or check out this post on how to use an EZ Tofu Press. You can press it anywhere from 10-60 minutes.
To press tofu without a press, place the block of tofu on a rimmed plate or baking sheet between several layers of paper towel or clean kitchen towel. Place something heavy on top and allow to rest for 10-60 minutes.
How to cook perfect quinoa
They key to perfectly cooked quinoa is using the right amount of liquid and letting it rest, covered, for 5-10 minutes after all the liquid has cooked out. I like using vegetable broth instead of water, or a combination of the two, for extra flavor and nutrients. Be sure to read my post about how to cook quinoa for all the details.
How to massage kale
Place the kale in a large bowl, drizzle with a few drops of olive oil, and sprinkle with a small amount of kosher salt. Next, reach in with both hands and start to rub the kale, working the oil into every part.
If my hands get tired, I will sometimes rub it between both hands so I won't need to work with my fingers. There's really no wrong way to do this aside from adding too much oil. You really don't need much!
I recommend massaging the kale until it has softened and turned darker in color, about 5 minutes.
How to cut carrot strands
I use this Deiss vegetable peeler (affiliate link) to make long carrot strands that are perfect for salads and bowls. You could also use a regular vegetable peeler to cut it into ribbons, or simply shred or cut the carrot into small pieces.
How to store a crispy tofu bowl
Keep leftovers in an airtight container in the refrigerator for up to 3 days. I recommend storing the bowl ingredients separate from the dressing.
The tofu will lose most of its crispiness in the refrigerator, so store this separately as well if you plan to make it crispy again before enjoying leftovers.
How to make leftover tofu crispy again
You can make your leftover tofu crispy again by returning it to the air fryer for a few minutes, pan frying over medium heat in a bit of oil, or baking in the oven.
Tips for customizing a tofu bowl
- Swap the quinoa for your other favorite grain such as rice, bulgur, farro, and more
- Instead of air fryer tofu, try my best tofu marinade, crispy fried tofu, or peanut crusted tofu
- Use whatever vegetables you have on hand such as bok choy, bell peppers, roasted broccoli, or spinach
- Drizzle everything with sriracha or sambal oelek for extra spice and flavor
FAQ
Raw kale can be a bit tough to chew and bitter in taste. Massaging the kale with a bit of oil and salt helps break down the fibers, making it easier to chew and improving the flavor.
I recommend extra firm tofu for this recipe to give it plenty of bite. Softer tofu may fall apart and won't get as crispy.
Healthy means something different to everyone. Tofu bowls are full of plant based protein, veggies, and gluten free whole grains, which I think makes them very healthy.
Some people have concerns about eating tofu because of the estrogen levels in soy products. If this is a concern for you, eat tofu in moderation or swap it for roasted chickpeas, tempeh, or extra veggies.
More tofu recipes
- Air Fryer Tofu
- Pesto Tofu
- Scrambled Tofu
- BBQ Tofu
- Kung Pao Tofu
- Crispy Roasted Potatoes with Thai Tofu Sauce
- Balsamic Tofu
- The Best Marinated Tofu Recipe
- Crispy Fried Tofu
- Cajun Tofu
- Crispy Peanut Tofu
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Vegan Tofu Bowl
Ingredients
Air fryer tofu
- 14 ounces extra firm tofu, drained, pressed, and cut into 1 inch cubes
- 1 tablespoon tamari or soy sauce
- 2 teaspoons olive oil
- ½ teaspoon garlic powder
Ginger Tahini Dressing
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon cold water
- 1 teaspoon grated ginger
- 1 teaspoon pure maple syrup
- 1 clove garlic, pressed or minced
- Coarse kosher salt and freshly ground black pepper
Tofu Bowl
- 1 cup cooked quinoa
- 2 cups kale, ribs and stems removed and roughly chopped
- 1 large carrot, cut into ribbons or strands
- 4 radish, thinly sliced
- 1 avocado, sliced
Instructions
Air Fryer Tofu
- Preheat the air fryer to 400ºF.
- Drizzle tofu cubes with tamari, olive oil, and garlic powder. Toss with your hands or a spoon to coat.
- Add the tofu to the air fryer and cook for 5 minutes.
- Stir or shake the pan and cook for an additional 5 minutes.
Ginger Tahini Dressing
- Combine all ingredients in a small mason jar and shake to combine. Alternatively, you could whisk everything together in a small bowl. If you prefer a thinner dressing, add water and little at a time until the desired consistency is reached.
Vegan Tofu Bowls
- To assemble the bowls, layer quinoa, kale, carrot, radish, avocado, and tofu in two large bowls. Drizzle with ginger tahini dressing and sriracha if desired and serve.
Notes
Tips for customizing
- Swap the quinoa for your other favorite grain such as rice, bulgur, farro, and more
- Instead of air fryer tofu, try my best tofu marinade, crispy fried tofu, or peanut crusted tofu
- Use whatever vegetables you have on hand such as bok choy, bell peppers, roasted broccoli, or spinach
- Drizzle everything with sriracha or sambal oelek for extra spice and flavor
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