Crispy Tofu Bowl with Vegetables
A quick and colorful bowl with crispy tofu, rice, and fresh veggies, finished with a squeeze of lime. Perfect for a fast weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 450
- Protein
- 22g
Ingredients
- 1 block (14 oz) firm tofu
- 2 cups cooked rice
- 1 cup shredded carrots
- 1 cup cherry tomatoes
- 1 cup red cabbage
- 1 whole lime
Instructions
- 1
Press the 1 block tofu for 5 minutes, then cut into 1-inch cubes. Pat dry with a paper towel.
- 2
Heat 2 tbsp oil in a skillet over medium-high. Add tofu cubes and cook, turning occasionally, until golden and crispy on all sides, about 8-10 minutes.
- 3
Divide the 2 cups cooked rice between two bowls. Top with the crispy tofu, 1 cup shredded carrots, 1 cup cherry tomatoes (halved), and 1 cup red cabbage.
- 4
Cut the 1 lime into wedges and squeeze over the bowls before serving. Add edamame or corn if you have them.
Tools you’ll need
- skillet
- paper towels
- knife
- cutting board
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