This tofu and broccoli bowl combines rice, baked tofu, steamed broccoli, grated carrot, lightly steamed kale, a creamy almond butter sauce and crisp coconut “bacon” for a flavorful, nutritious meal.
Why You’ll Love this Tofu Broccoli Bowl
Buddha bowls are a regular at our table, and tofu plus broccoli are reliable, nutritious staples: tofu provides plant-based protein while broccoli delivers vitamins, fiber and satisfying crunch.
In this version the tofu is marinated and baked, served with chewy brown rice, crunchy coconut bacon and a rich almond butter satay-style sauce. Highlights:
- Meal prep friendly: Components store and reheat well for easy lunches.
- High in protein: Tofu, kale and broccoli add substantial plant protein.
- Wholesome, plant-based: A fiber-rich, nutrient-dense meal that’s fully plant-based.
- Great texture and flavor: Creamy sauce, chewy rice, tender tofu and crisp coconut flakes combine for contrast and depth.
Enjoy!
Ingredient Notes
Below is a concise overview of ingredients and sensible substitutions. The recipe is flexible — swap grains, greens, sauces or toppings to suit your pantry.
Full ingredient amounts are provided in the recipe card further below.
- Tofu: Use firm or extra-firm for best texture when baking.
- Soy sauce: Regular soy, tamari or coconut aminos all work.
- Maple syrup: Honey can be substituted if not strictly vegan.
- Coconut bacon: Optional but recommended for smoky crunch; use large unsweetened coconut flakes.
- Almond butter: Swap peanut, cashew or sunflower seed butter if preferred.
- Coconut milk: Light or full-fat may be used in the sauce depending on desired richness.
- Rice or grains: Brown rice is used here, but jasmine, basmati, black rice, farro, quinoa or noodles are all good alternatives.
- Vegetables: The recipe uses broccoli, kale and carrot. Substitute spinach for kale or add bell pepper or cabbage in place of carrot.
Alternative Sauces
- Peanut-style sauce for a classic satay flavor.
- Tamari-tahini dressing for a creamy, umami-forward option.
- Miso-tahini or miso-sesame dressings for a savory, nutty twist.
- Cilantro-tahini for a bright, herb-forward finish.
How to Make Tofu Broccoli Bowls
Begin by cooking the rice or grain according to package directions so it’s ready while you prepare the remaining components.
1. Mix the tofu marinade in a small dish and add sliced tofu to soak briefly while you prepare the coconut flakes.
2. Combine the coconut bacon ingredients, spread the flakes on a baking tray and bake at a moderate temperature until dark golden and crisp. Watch closely—coconut burns quickly.
3. After the coconut bacon is done, increase the oven to around 400°F (200°C) and bake the marinated tofu slabs on a lined tray for 20 minutes, flip and bake another 10–20 minutes until browned and crisp at the edges.
4. Whisk the almond butter sauce ingredients together in a bowl until smooth and creamy. Adjust thickness with a splash more coconut milk or water if needed.
5. Finely chop and lightly steam the kale for 1–2 minutes. Chop broccoli into florets and steam for about 5 minutes until tender-crisp. Grate the carrot.
6. To assemble: divide the rice among bowls, add kale, broccoli, tofu and grated carrot. Drizzle with almond sauce and finish with a sprinkle of coconut bacon. Serve immediately.
Can I make these in advance?
Yes. Two good approaches:
- Assemble ahead: Fully assemble bowls in airtight containers for up to 4 days. Store the sauce separately and undercook greens slightly to avoid sogginess.
- Prep components: Cook and store tofu, rice, coconut bacon and sauce in advance; quickly steam greens and grate carrots when ready to serve. Chopping raw vegetables ahead shortens final assembly time.
More Bowls to Try
- Coconut cauliflower rice bowl
- Mediterranean farro salad bowl
- Roasted carrot, kale and quinoa bowl
- BBQ tofu bowl
- Brown rice and baked tempeh bowl
Tofu Broccoli Bowls
Ingredients
For the Tofu
- 1 package firm or extra-firm tofu
- 3 tbsp tamari or soy sauce
- 1 tbsp maple syrup
- 1 tsp garlic powder
For the Coconut Bacon
- 1 tbsp soy sauce or tamari
- 1 tbsp maple syrup
- 1/2 tsp apple cider vinegar
- 1/2 tsp smoked paprika (optional)
- Pinch black pepper
- 1 cup unsweetened coconut flakes
For the Almond Satay Sauce
- 3 tbsp almond butter
- 2 tbsp sweet chili sauce
- 3 tbsp tamari or soy sauce
- 1 tsp apple cider vinegar
- 1/4 cup light coconut milk
For the Bowls
- 3 cups cooked brown rice (about 1 cup uncooked)
- 4 cups chopped, steamed broccoli
- 4 cups finely chopped, lightly steamed kale
- 2 cups grated carrot
Instructions
- If cooking rice, start it first to have it ready. Aim for about 3/4 cup cooked rice per bowl.
To Make the Tofu
- Slice the tofu into slabs and marinate with the tamari, maple and garlic powder. Let rest while preparing other components.
- When ready, preheat oven to 400°F (200°C). Arrange tofu on a parchment-lined sheet, bake 20 minutes, flip and bake another 10–20 minutes until golden and slightly crisp.
To Make the Coconut Bacon
- Preheat oven to 325°F (160°C). Mix coconut flakes with soy, maple, vinegar, smoked paprika and pepper until evenly coated.
- Spread in a single layer on a baking sheet and bake 10 minutes, stir and continue in 3–5 minute increments until dark golden. Cool on the pan.
To Make the Almond Satay Sauce
- Whisk almond butter, sweet chili sauce, tamari, vinegar and coconut milk together until smooth. Thin with a little water or more coconut milk if needed.
To Make the Veggies
- Destem and finely chop kale; steam 1–2 minutes until bright and tender.
- Steam broccoli florets about 5 minutes until tender-crisp.
- Grate the carrot with a box grater or julienne peeler.
To Assemble the Bowls
- Layer lightly steamed kale as a base, then add rice, broccoli, tofu and grated carrot.
- Top each bowl with almond sauce and a generous sprinkle of coconut bacon. Serve immediately.
Notes
Nutrition
UPDATE NOTE: This recipe was originally published on October 2, 2017.