Some recipes aren’t really recipes; they’re frameworks. This bowl is a framework for other similar bowls and its something in my regular rotation — brown rice or grain, tofu or protein, and a mix of veggies I have that I cover in a homemade dressing. In this case, its crunchy red cabbage for color, crisp cucumber for freshness, and warm grains that make the whole thing like a real meal (or more than a salad at least).
If you keep tofu on rotation, this is one of those dishes that can also show how versatile it is. A quick airfry or oven roast gives it that satisfying golden crust without much work after pressing and its effort absolutely worth doing. You don’t even need cornstarch; the key is truly pressing the tofu well and letting the edges brown.
What ties everything together is the tahini dressing. It’s creamy without dairy and has just enough brightness from lemon juice to make everything pop. A drizzle turns what could feel like a pile of ingredients into something cohesive and balanced. If you already have a dressing in mind though, feel free to skip this step! Store bought favorites work just as well.
This dish is great any time of year. In the summer, it’s light and refreshing; in cooler months, you can swap in roasted vegetables or warm grains. It’s a recipe that fits into your week without overcomplicating things; just real ingredients that taste good together.
Tofu Grain Bowls
Equipment
- Baking sheet
- Airfryer
- Knife
- Cutting board
- Mixing bowls
Ingredients
For the tofu:
- 1 block extra-firm tofu pressed and sliced into rectangles
- 1 tbsp tamari or soy sauce
- 1 tsp olive oil or avocado oil spray
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- Salt and pepper to taste
For the grain base:
- 1 cup cooked brown rice (quinoa, or bulgur)
- 2 tbsp finely diced red onion
- 2 tbsp chopped parsley or cilantro
- Juice of 1/2 lemon
- Salt to taste
For the vegetables:
- 1/2 cup shredded red cabbage
- 1/2 cucumber julienned
- 1/4 cup diced tomato or red bell pepper
For the tahini dressing:
- 1/4 cup tahini
- Juice of 1 lemon
- 1 clove garlic grated
- 2-3 Tbsp water to thin
- 1 tsp maple syrup
- Salt to taste
Instructions
- Preheat the oven or Airfryer to 400°F (200°C). Toss tofu slices with tamari, olive oil, garlic powder, paprika, salt, and pepper.
- Bake or airfry for 15–20 minutes until golden and crisp around the edges.
- Combine the cooked grain of choice with diced red onion, parsley, lemon juice, and salt. Toss well.
- In a small bowl, whisk tahini, lemon juice, garlic, maple syrup, and salt. Add water gradually until it’s smooth and pourable.
- Add the grains to each bowl. Arrange cabbage, cucumber, and tomato (or red pepper) in separate sections.
- Place the tofu slices on top and drizzle generously with the tahini dressing.
- Serve immediately, or store each component separately for meal prep.
Notes
Swap the tofu for chickpeas or tempeh. Add pickled onions, avocado, or roasted sweet potato for extra flavor.