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A bowl of food on a plate, with Tofu
4.91 from 10 votes

Crispy Tofu Bowl with Cauliflower Rice

Crispy Tofu Bowl with Cauliflower Rice is a delicious and easy vegan tofu dinner bowl ready and on the table in under 30 minutes. Drizzle with a creamy and flavorful peanut butter sauce and serve with a side of roasted broccolini for a dinner the whole family will love.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4
Calories: 619kcal


For the peanut sauce

  • 1/4 cup reduced sodium soy sauce
  • 1/4 cup peanut butter
  • 2 tablespoon brown sugar
  • 3 cloves garlic minced
  • 2 tablespoon rice vinegar
  • 1/2 teaspoon ground ginger
  • 1 teaspoon crushed red pepper
  • 1/4 cups green onion chopped
  • 2 tablespoon sesame seeds

For the Tofu Bowl

  • 1 pound broccolini
  • 1/4 cup olive oil divided
  • 2 packages firm tofu drained
  • 1 large cauliflower riced
  • 1 tablespoon butter
  • salt + pepper
  • sesame seeds to garnish
  • chopped green onion for serving


For the peanut sauce

  • Add the soy sauce to a small sauce pot over medium heat. Whisk in the peanut butter with the soy sauce until fully blended. Add the brown sugar, garlic, rice vinegar, ground ginger, crushed red pepper, and green onion to the pot and mix well to combine. If the sauce seems too thick, slowly whisk in water until desired consistency is reached. Allow sauce to simmer for 1-2 minutes then remove from heat and stir in the sesame seeds.

For the tofu bowls

  • Preheat oven to 400 degrees F. and line a large baking sheet with parchment paper. Place broccolini on the prepared baking sheet and drizzle with olive oil. Gently toss to coat. Sprinkle with salt and pepper. Transfer baking sheet to the oven and bake for approximately 20 minutes.
  • Slice tofu crosswise in half into approximately 1/2-inch-thick pieces. Cut each piece diagonally into 2 large triangles and once more into smaller triangles. Drain the tofu on top of several pieces of paper towels for approximately 10 minutes.
  • As the tofu is draining, prepare the cauliflower rice. In a large food processor, pulse the cauliflower into small rice-like pieces. Heat a large skillet over medium-high heat. Add the butter and the cauliflower rice and sauté for approximately 4-5 minutes, stirring frequently. Remove from heat and season with salt and pepper, to taste.
  • Heat a large non-stick skillet over medium-high heat. Add approximately 1 tablespoon of olive oil to the skillet and brown the tofu for approximately 4 minutes on each side. Remove from heat and repeat with any remaining tofu.
  • Prepare the tofu bowls by dividing cauliflower rice, roasted broccolini, and tofu triangles. Drizzle with the desired amount of creamy peanut sauce and sprinkle with sesame seeds and chopped green onion, if desired. Enjoy!


Calories: 619kcal | Carbohydrates: 35g | Protein: 34g | Fat: 37g | Saturated Fat: 6g | Cholesterol: 7mg | Sodium: 863mg | Potassium: 1123mg | Fiber: 7g | Sugar: 16g | Vitamin A: 2300IU | Vitamin C: 207.2mg | Calcium: 255mg | Iron: 5.7mg
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