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Tofu Basil Bowls
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5 from 3 votes

Crispy Tofu Bowls with Basil Sauce

These Crispy Tofu Bowls with Basil Sauce is super easy to make, packed with nutrients and flavor. It's the perfect plant-based dinner to make any time of the year.
Prep Time2 hours 15 minutes
Cook Time35 minutes
Total Time2 hours 50 minutes
Course: Entree
Cuisine: New American-Inspired
Diet: Vegan
Servings: 4
Calories: 610.36kcal
Author: Tracey Gene

Ingredients

Basil Sauce Ingredients:

  • 1 cup packed basil leaves
  • 1 cup cashews soaked for at least 2 hours
  • 2 garlic cloves
  • 1 tbsp dijon mustard
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • ¼ cup filtered water
  • Pinch of salt black pepper, and red chili flakes, plus more to taste

Crispy Tofu Bowls

  • 7-8 oz tofu - We used Wildwood's Organic Extra Firm Tofu
  • 2 tbsp fresh lime juice
  • 1 tbsp lime zest
  • ¼ cup olive oil
  • ¼ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tsp red chili flakes
  • 1 ½ cup cooked brown basmati rice - We used Lotus Foods Brown Basmati Rice
  • Veggies: Broccolini and Radicchio or use Bok Choy or Broccoli.

Instructions

  • Prepare the cashews by soaking them in water for about 2 hours.
  • Prepare the tofu by wrapping it in a clean kitchen towel. Either use a tofu press or place a heavy plate on top of the tofu to press out all the extra liquid. This step can take up to 1-2 hours, depending on the water content and how dense it is. Check at the 1-hour mark to see if it's ready. To do this, wrap a new clean towel around the tofu and see if it absorbs any additional liquid. If so, continue pressing for another hour.
  • Preheat the oven to 400°F and make 1/2 cup of rice per the instruction package. This will make about 1 and 1/2 cups of cooked rice.
  • Prepare the chili lime oil by whisking together the lime juice and zest with the olive oil and seasoning.
  • Chop up the veggies and cut the tofu into cubes. Carefully toss the chili lime oil with the tofu in a medium bowl and place the tofu on a baking sheet.
  • Add veggies to the bowl to soak up the leftover oil and add it to the baking sheet.
  • Bake for 20 minutes. Remove the radicchio and give a good toss to the broccolini and tofu.
  • Bake for 5-10 additional minutes and remove the broccolini. Toss the tofu one more time, and continue baking for about 5 minutes, or until they become crispy.
  • Make the Basil Sauce:
    Rinse the soaked cashews with water and add to a high-speed blender. Add the remaining ingredients and blend until smooth and creamy.
  • Make the tofu bowls:
    Add 1/2 cup of cooked basmati rice, half of the veggies, and tofu to a bowl. Add the basil sauce on top before serving!

Nutrition

Serving: 1g | Calories: 610.36kcal | Carbohydrates: 67.98g | Protein: 16.28g | Fat: 32.02g | Saturated Fat: 5.04g | Polyunsaturated Fat: 6.08g | Monounsaturated Fat: 18.93g | Sodium: 350.92mg | Potassium: 467.47mg | Fiber: 4.53g | Sugar: 2.54g | Vitamin A: 473.18IU | Vitamin C: 7.38mg | Calcium: 119.22mg | Iron: 4.53mg