Vegan Rice Bowl: A Delicious 30-Minute Meal for Two

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Are you craving a tasty and healthy meal? A vegan rice bowl might be just what you need. This recipe serves 2-3 people and takes about 50 minutes to make. It’s packed with flavor and nutrients.

You’ll love the mix of textures in this bowl. Crispy tofu, crunchy veggies, and fluffy rice come together with a tangy soy dressing. It’s a perfect meal for lunch or dinner.

Exact Ingredients List

Here’s what you’ll need to make this tasty vegan rice bowl. The ingredients are split into three parts: tofu, soy dressing, and bowl ingredients.

Tofu

You’ll need 300g (10.5 oz) of firm tofu. Smoked tofu works great, but regular tofu is fine too. Make sure to press it first. You’ll also need 1½ tablespoons of soy sauce (or tamari for gluten-free) and 2 teaspoons of oil. The oil is optional.

Marinate the tofu cubes in a mix of soy sauce and water. Let it sit for at least an hour, stirring now and then. This helps the tofu soak up lots of flavor.

Soy Dressing

For the dressing, gather these items:

• 2 tablespoons soy sauce (or tamari)
• 1½ tablespoons rice wine vinegar
• 2 teaspoons maple syrup (or sugar)
• 2 teaspoons toasted sesame oil (optional)
• 1 garlic clove, finely grated
• 1 inch of ginger, finely grated
• 1-2 teaspoons chili sauce (like Sriracha)

Mix all these in a jar and shake well. You can keep extra dressing in the fridge for 1-2 weeks.

Bowl Ingredients

Your bowl will be filled with:

• ½ English cucumber
• 8 radishes
• ½ bell pepper
• 1-2 spring onions
• 1 corn on the cob (or ½ cup tinned/frozen kernels)
• ¼ cup roasted peanuts, chopped
• 1½ cups cooked rice (brown rice works well)
• Nori seasoning or a crushed nori sheet (optional)

Chop the veggies into bite-sized pieces. Cook the rice if you haven’t already. Toast the peanuts for extra flavor. You can use any type of rice you like best.

Instructions

Preparing this vegan rice bowl is simple and quick. You’ll make crispy tofu, a tasty dressing, and fresh salad components. Follow these steps for a delicious meal.

Tofu

Press the tofu to remove excess water. Cut it into 1.25 cm cubes. Mix soy sauce with water in a dish. Add the tofu cubes and let them soak for at least an hour. Stir occasionally.

Heat your oven to 200°C. Place the marinated tofu on a lined baking tray. Bake for 15 minutes. Take it out, add a bit of oil, and bake for another 15 minutes. This creates a crispy exterior.

Dressing

Making the dressing is a breeze. Put all ingredients in a jar. Screw the lid on tight. Shake well to mix everything.

Your dressing will keep in the fridge for 1-2 weeks. This means you can make extra for future meals.

Salad

Chop the cucumber, radishes, and bell pepper into bite-sized pieces. Slice the spring onions thinly.

If using fresh corn, boil the cob for a few minutes. Let it cool, then cut off the kernels. For canned or frozen corn, just warm it up.

Roughly chop the peanuts. They add a nice crunch to your bowl.

Cook your rice according to package instructions. Brown rice is a great choice for added nutrients.

Possible Substitutes List & Recipe Variations

You can easily swap ingredients in this vegan rice bowl to suit your taste or what’s in your pantry. Here are some ideas:

Protein options:

• Tempeh instead of tofu
• Chickpeas or black beans for a soy-free version
• Seitan for a chewy texture

Grain alternatives:

• Quinoa
• Cauliflower rice (for low-carb)
• Barley or farro

Veggie swaps:

• Carrots instead of radishes
• Avocado in place of cucumber
• Roasted sweet potato cubes

Try these dressing variations:

• Peanut sauce
• Tahini-lemon dressing
• Miso-ginger vinaigrette

For added crunch, you can use:

• Sunflower seeds or pumpkin seeds instead of peanuts
• Crispy fried onions
• Toasted sesame seeds

You can also make it spicier with sliced jalapeños or a dash of hot sauce. For a refreshing twist, add some fresh herbs like cilantro or mint.

Tips, Tricks & Storing

Prep your ingredients ahead of time to make assembly quicker. Chop veggies and marinate tofu the night before for a faster meal.

Try different grains like quinoa or barley instead of rice for variety. You can cook these in advance and reheat when ready to serve.

Make extra dressing and store it in the fridge for up to a week. It’s great on salads or as a dip for raw veggies.

Got leftover rice bowl? Store components separately in airtight containers. This keeps everything fresh and prevents sogginess. Reheat only what you need.

Customize your bowl with seasonal veggies. In summer, add fresh corn and tomatoes. In winter, try roasted squash or Brussels sprouts.

For a protein boost, add edamame or chickpeas. They’re tasty and filling additions to your vegan rice bowl.

Don’t forget texture! Sprinkle chopped nuts, seeds, or crispy onions on top for a satisfying crunch.

Pressed for time? Use pre-cooked rice and pre-cut veggies from the grocery store. It’s a bit pricier but saves you precious minutes.