Running on Real Food · by Deryn Macey★ 5.0 (13)
Sriracha Tofu Rice Bowls
NUTRITION · PER SERVING50M COOK
CAL 26%·PRO 51%
CARBS 61G46% OF CAL
14G FIBER15G SUGAR32G OTHER
FAT 23G39% OF CAL
4G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan take on poke bowls with baked sriracha tofu, brown rice, and fresh vegetables. It's customizable, meal-prep friendly, and bursting with Asian flavors.
mainbowlgrain bowltofu🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 package extra-firm tofu (350-400 g)
- 2 tbsp sriracha sauce
- 2 tbsp soy sauce or gluten-free tamari
- 2 tsp garlic powder
- 2 tsp cornstarch (optional, helps crisp tofu)
- 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
- 1 tsp sriracha
- 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)
At a glance
PER SERVING · TIME 50M
CAL 26%·PRO 51%
CARBS 61G46% OF CAL
14G FIBER15G SUGAR32G OTHER
FAT 23G39% OF CAL
4G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 1665mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 653mg
- Calcium
- 405mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1665MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.