Vegan Soy Sauce Tofu Broccoli Bowl with Sesame Seeds and Ginger – a flavorful, easy, cheap, high protein, Asian dinner that is perfect for meal prep. You can make it in less than 45 minutes, too!
I remember when I was little, tofu used to be this yucky, alien food that everyone raved about and I never understood why. I took a bite, and all I could taste is some spongy texture that was bland and boring. Why does everyone seems to be in love with this thing? So, I grew up without ever eating tofu again.
Then, I turned vegan. Omg, where do I get my protein? Oh yes, I was completely freaking out (I didn’t know anything about plant protein), and in my desperation I decided to finally try tofu again. Searching and searching for recipes, until I found the answer. Tofu (and soy) is freaking great, you just have to know how to season it.
The first time I made tofu, I made it with my smoky marinade and I have been obsessed with tofu ever since. There was a low point, when I got completely burnt out, but after taking a break from it for a few months I started to miss it and jumped back on the tofu bandwagon.
Soy Sauce Tofu Broccoli Bowl (vegan)
Since then, I have tried and made a ton of tofu recipes. I decided to start with this Vegan Soy Sauce Tofu Broccoli Bowl, because this one is my favorite. It’s just chock full of protein and flavor.
Ginger, soy sauce, rice vinegar. Yummy!!!
One other reason why I like this recipe is because it’s perfect for meal prep. Because let’s be honest. Usually I don’t have time to cook something fresh everyday. So, I just make this recipe in a bug batch and I’m good for up to 3 days. Convenient. 😉
Vegan Soy Sauce Tofu Broccoli Bowl - a flavorful, easy, cheap, high protein dinner that is perfect for meal prep.
- 1 head fresh broccoli
- 2 block firm tofu
- 1 cup rice*
- 3 tsp corn starch
- 2 tbsp water
- 1 thumb fresh ginger grated
- 1 medium garlic clove
- 1 tbsp rice vinegar
- 6 tbsp soy sauce gluten-free
Wash the broccoli, cut into small chunks, then cook in salty water for 10-15 minutes (after boiling). After it's cooked, drain the water.
Cook the rice in salted water as well.
While the broccoli and rice are cooking, prepare the tofu by cutting it into small cubes and frying it with 2 tablespoon olive oil.
Mix the soy sauce, rice vinegar and corn starch with water, 1 tablespoon oil, grated ginger and the garlic cloves in a frying pan, then add the tofu and cooked broccoli.
Place the rice in a bowl and put the tofu-broccoli mix on top.
Sprinkle some sesame seeds on and enjoy!
*Plain white rice is not very nutritious, to say the least (but it's tastier, in my opinion). If you are going for super healthy, choose from the brown or wild varieties.
Want more veggies in your bowl? Try my Carrot Ribbon Stir Fry!