Tofu Broccoli Bowls with Carrot Ginger Dressing
Total Time
75 mins
Prep Time
30 mins
Cook Time
45 mins
Rating
5 out of 5 stars
(8)
Ingredients
4 servings
- 2 cups cooked brown rice, cooked on the stove or in the Instant Pot
- 1 recipe Air Fryer Broccoli or Roasted Broccoli
- 1 recipe Air Fryer Tofu or Baked Tofu
- 1 large avocado, sliced
- Carrot Ginger Dressing, for drizzling
- Thinly sliced daikon radish, or red radish
- Microgreens or a few salad greens
- Sesame seeds
- Red pepper flakes, optional
- Sea salt, or flaky sea salt
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Preparation
Chef’s notes
Try another grain, like white rice, forbidden rice, or quinoa.
Replace the tofu with baked tempeh, roasted chickpeas, or a soft-boiled egg.
Add massaged kale, or raw veggies like sliced cucumbers or julienned carrots.
Try roasted Brussels sprouts or cauliflower instead of broccoli.
Use Sesame Ginger Dressing, Peanut Sauce, or Gochujang Sauce instead of the carrot ginger dressing.
Add a scoop of pickled ginger or quick-pickled radishes.