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Sriracha Baked Tofu Rice Bowls

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These sriracha baked tofu rice bowls with edamame, avocado and carrot are easy to make, full of flavour and packed with nutrition.

Recipe Features

  • meal prep-friendly – these are perfect for prepping in advance for yummy meals all week
  • easy to customize – see below for alternative ingredients and sauces
  • vegan, gluten-free and oil-free – works for those with dietary restrictions
  • high in protein – high in plant-based protein thanks to tofu and edamame

Ingredients Notes

  • tofu – use firm or extra-firm
  • sriracha – easy to find at grocery stores or Asian specialty food stores, look for the red sauce with the green lid!
  • greens – I like to use mixed field greens but spinach or kale would work too
  • rice – white or brown both work!
  • edamame – I like frozen shelled to keep things quick and easy
  • sauce ingredients – you’ll need soy sauce, maple syrup, sesame oil, lime and sriracha

See the recipe card below for the complete list of ingredients and amounts.

Step by Step Instructions

Step 1. Make the baked tofu. Mix the cubed tofu with the sriracha, soy sauce and garlic powder, then place it on a parchment paper-lined baking sheet and bake for about 30 minutes until golden brown and crispy.

Step 2. Prepare the rice, edamame and carrot. If you don’t have rice and edamame prepared, start cooking those now, according to package instructions. Slice the carrot up as as well.

Step 3. Make the dressing. Whisk up the dressing ingredients in a container and set aside.

Step 4. Assemble the bowls. Start with a handful of greens then add the cooked rice, edamame, carrot, avocado and baked tofu. Top with sauce and sesame seeds and dig in.

Recipe Notes

  • seasoning – try adding shichimi togarashi, dulse, kelp or wakame flakes for extra flavour nutrition, crumbled nori or roasted seaweed snacks work too
  • grains – rice can be replaced with farro, freekeh or quinoa or for a lower-carb option, cauliflower rice or zucchini noodles
  • veggies – carrot can be replaced with, or you can add thinly sliced radish or cucumber, steamed broccoli, shredded red cabbage or finely chopped green onions
  • fruit – tropical fruit like mango or pineapple makes a nice addition
  • try coconut peanut sauce or almond satay sauce as alternative dressings

How to Store

  • refrigerator – store assembled bowls for up to 4 days in a sealed container in the fridge
  • storage note – for best results, keep the greens and sauce separate until serving

Related Recipes

Here are some more yummy bowls to try:

  • Vegan Dragon Bowls with Miso Gravy
  • Vegan Buddha Bowl with Tofu and Edamame
  • Tofu Tempeh Protein Bowl
  • Vegan BBQ Tofu Bowls
  • Sushi Bowl with Vegan Spicy Mayo

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Sriracha Baked Tofu Rice Bowls

  • Author:
    Deryn Macey

  • Prep Time:
    15 mins

  • Cook Time:
    35 mins

  • Total Time:
    50 minutes

  • Yield:
    4 1x

  • Category:
    Main Dish

  • Method:

  • Cuisine:

  • Diet:

These delicious and healthy Sriracha Baked Tofu Brown Rice Bowls are a vegan take on Poke bowls. They’re easy to make, customizable with your favourite whole grain and veggie swaps and the ingredients can be made ahead of time if you have a busy week ahead. 

Print Recipe



For the Sriracha Baked Tofu

  • 1 package organic, sprouted extra-firm tofu (or firm or extra-firm tofu of choice)
  • 2 tbsp sriracha sauce
  • 2 tbsp soy sauce or gluten-free tamari
  • 2 tsp garlic powder

For the Dressing

  • 1/4 cup soy sauce or gluten-free tamari
  • 3 tbsp pure maple syrup
  • 2 tbsp fresh lime juice (or orange juice)
  • 2 tsp sesame oil (replace with water for oil-free)
  • 1 tsp sriracha

For the Bowls

  • big handful of greens per serving
  • 2 cups cooked white or brown rice (1/2 cup per bowl)
  • 2 cups cooked edamame (1/2 cup per bowl)
  • 4 small carrots, peeled and grated or julienned
  • 1 avocado, sliced (1/4 per bowl)
  • 8 tsp sesame seeds (approx. 2 tsp per bowl)


  1. Pre-heat oven to 400 degrees F. 
  2. Cut tofu into small cubes and toss with sriracha, soy sauce and garlic powder. Place on a baking sheet lined with parchment paper or a silicone baking mat.
  3. Bake for 25-35 minutes until golden brown and crispy.
  4. While the tofu is baking, cook the rice and edamame according to package instructions. Keep in mind if you’re using brown rice, you may need up to 45 minutes to cook it so get that started before the tofu.
  5. Grate or julienne the carrots.
  6. Whisk all the sauce ingredients together in a small dish or container.
  7. Assemble the bowls by preparing 4 bowls or containers then adding a handful of greens to each. Divide the rice, edamame, carrot, tofu and avocado between the bowls. Top each with the sesame seeds and a drizzle of the sauce.


If storing leftovers, keep the greens, avocado and sauce separate until serving. If making meal prep containers, start with the rice, edamame, tofu and carrot, then add a little sauce and put the greens on top. To keep fresh, add the avocado just before, or at least on the day of serving. Assembled bowls can be stored in the fridge for up to 4 days if you leave the greens and avocado off. 

The greens can be optional. Just the rice, tofu, edamame, carrot and sauce is yummy all mixed up and leftovers keep well this way.


  • Serving Size: 1 bowl
  • Calories: 412
  • Sugar: 16 g
  • Fat: 14 g
  • Carbohydrates: 51 g
  • Fiber: 9 g
  • Protein: 23 g

Keywords: tofu rice bowl, baked tofu rice bowl, high-protein vegan bowl

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