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Tofu bowl with avocado, kale chips, and baked tofu on brown rice.
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5 from 5 votes

Baked tofu bowls with kale chips & tahini dressing

Here's a filling, delicious, and healthy lunch or dinner in one bowl. Baked tofu bowls are topped with crispy kale chips, shredded carrots, avocado, and a drizzling of tahini dressing.
Great for meal prep! Make the elements ahead of time for quick compiling later.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Entree
Cuisine: American, Vegan
Keyword: gluten free, nourish bowl, rice bowl
Servings: 4 people
Calories: 364kcal
Author: Cadry Nelson

Ingredients

For easy baked tofu

  • 2 teaspoons tamari
  • 2 teaspoons extra virgin olive oil
  • 16 ounces vacuum-packed super firm tofu cut into roughly one inch squares
  • 3 Tablespoons lemon juice freshly squeezed
  • Dash of salt
  • Dash of pepper

For bowls

  • 2 cups cooked brown rice
  • 1 batch kale chips
  • 1 large carrot grated
  • 1 avocado sliced
  • 2 handfuls snow pea shoots or sprouts (optional)
  • 1 batch vegan tahini dressing

Instructions

To make easy baked tofu

  • Preheat oven to 400 degrees.
  • In a baking dish, combine extra virgin olive oil and tamari. (The baking dish should be around 8 x 8 inches or a little larger.)
    Lay the cubed tofu evenly across the dish, taking time to coat each side with tamari and olive oil.
  • Put into oven and bake for 20 minutes.
  • Remove from oven. Flip the tofu cubes and cover evenly in lemon juice. Add a dash of salt and pepper.
    Bake for an additional 20 minutes and remove from oven.
  • If all of the lemon juice hasn't been absorbed yet, flip the tofu cubes again. Then bake an additional 5 minutes, until all of the liquid is gone.

To make bowls

  • While the tofu is baking, make the other bowl elements. Cook brown rice, make a batch of kale chips in the air fryer, grate a carrot, slice an avocado, rinse snow pea shoots (or sprouts), and make a batch of tahini dressing.
  • In serving bowls, include a scoop of brown rice, cubed tofu, a handful of kale chips, a scoop of grated carrot, and a few slices of avocado. Add some (optional) snow pea shoots or sprouts, if using. Top with vegan tahini dressing.

Notes

For this recipe, I use vacuum-packed tofu from Wildwood or Trader Joe’s that doesn’t need to be pressed. But you could certainly use a water-packaged extra firm tofu instead. You'll just need to press it first. Here's more information on how to press tofu.
To keep this dish gluten free, be sure to use gluten free tamari soy sauce.
The kale chips can be made in the air fryer or oven. However, since the kale chips cook at a different temperature than the tofu, I recommend making them in the air fryer. If you don't have an air fryer, sauteed kale is also a good alternative.

Nutrition

Calories: 364kcal | Carbohydrates: 37g | Protein: 16g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Sodium: 272mg | Potassium: 782mg | Fiber: 6g | Sugar: 3g | Vitamin A: 6335IU | Vitamin C: 50mg | Calcium: 123mg | Iron: 3mg