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crispy rock tofu
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Crispy Rock Tofu Bowl

Plant-Based rice and veggie bowl with crispy rock tofu.

Ingredients

Crispy Rock Tofu

  • 1 block super firm tofu
  • 1 tbsp oat flour (any flour works)
  • 1 tbsp sesame oil
  • 1/2 cup vegan mayo
  • 1/4 cup sweet chili sauce
  • 1/2 tsp sriacha
  • 1 tbsp maple syrup
  • chopped chives topping

Bowl

  • 2 large carrots, peeled and diced
  • 1 tbsp tamari, soy sauce, or coconut aminos
  • 1 red bell pepper, diced
  • 1 cucumber, peeled and diced
  • 1/4 purple cabbage, thinly sliced
  • 1/2 cup rice
  • sesame seeds topping
  • lotus chips topping

Instructions

Crispy Rock Tofu

  • Preheat air fryer or oven to 400 degrees. Chop tofu into cubes. Add to a bowl and toss with the oat flour and sesame oil.
  • Air fry or bake tofu cubes for 25-30 minutes flipping once halfway through. They should be extremely crispy, but not burnt to a crisp.
  • Add vegan mayo, sweet chili sauce, sriacha, and maple syrup to a bowl and mix to combine. Add more sriacha if you want is spicier.
  • Wait until the rest of the bowl is done, then add the tofu to the bowl to coat in the vegan mayo mixture. Top with chopped chives.

Bowl

  • Cook rice according to package. For each person, serve between 1/4 - 1/2 cup of cooked rice.
  • Peel the carrots and cucumber - you can keep the skin on the cucumber if you want additional fiber. Chop the carrots, cucumber, purple cabbage, and red bell pepper.
  • Sautee the red bell pepper and carrots in tamari (or soy sauce or coconut aminos) for 5-10 minutes.
  • Arrange the rice, carrots and red bell pepper mix, cucumbers, and purple cabbage in a bowl along with the crispy rock tofu. Top with sesame seeds and lotus chips and enjoy!