Orange-Ginger Tofu Bowls

Orange-Ginger Tofu Bowls Recipe

By Batch Cooking Club

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 15 minutes


14-oz extra firm tofu (or firm tofu that has been drained and pressed for 30 minutes), cut into bite-sized cubes

4 Tbsp soy sauce, tamari or shoyu, divided

2 Tbsp cornstarch

zest and juice of 1 medium orange

juice of ½ lime

2 tsp grated fresh ginger

3 tsp rice vinegar, divided

1 English cucumber, thinly sliced

2 cups broccoli florets

2 tsp toasted sesame oil (optional)

3 green onions, thinly sliced

3 cups cooked brown rice

2 Tbsp sesame seeds


1Preheat the oven to 350°F.

2Combine the tofu and 1 Tbsp tamari in a small bowl. Stir to coat. Set aside while you continue with Steps 3 through 5.

3Meanwhile, in a small mixing bowl, whisk the juice of the orange juice, 2 tablespoons tamari, lime juice and ginger in a small bowl.

4In a medium bowl, combine the cucumber with the rice vinegar. Toss well to combine. Set aside.

5Reheat the cooked brown rice.

6Sprinkle the tofu with the cornstarch and toss to coat. Place in the oven and bake for 10 minutes. Remove the sheet pan from the oven, toss with the orange juice mixture and mix to evenly coat. Spread to one side of the sheet pan. Toss the broccoli florets with the sesame oil (if using) and remaining 1 tablespoon of tamari. Add to the other side of the sheet pan. Bake for 5 more minutes.

7To serve, divide the rice among serving bowls, followed by the tofu and broccoli. Top with the sliced cucumbers. Garnish with the green onions and sesame seeds. Serve with more tamari on the side.

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