Best 3 Fresh Greens And Spicy Tofu Bento Bowl Recipes

Are you looking for a healthy and delicious lunch option that's easy to make? Look no further than the fresh greens and spicy tofu bento bowl! This vibrant bowl is packed with fresh vegetables, protein-rich tofu, and a flavorful spicy sauce. With its vibrant colors and textures, this bento bowl is a feast for the eyes as well as the taste buds. So grab your apron and let's create a culinary masterpiece that will leave you feeling satisfied and energized all day long!

Here are our top 3 tried and tested recipes!

FRESH GREENS AND SPICY TOFU BENTO BOWL

Fresh Greens and Spicy Tofu Bento Bowl image

This is a great one dish, pan-asian meal and makes for a healthy, well-balanced lunch or dinner. The combination of the spicy, rich tofu and the fresh cool greens really makes the dish pop. Adapted from Vegetarian Times.

Provided by sofie-a-toast

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup low-sodium soy sauce
1/4 cup chili-garlic sauce
2 tablespoons dark sesame oil
14 ounces extra-firm tofu, drained and cubed
1/2 cup green onion, finely chopped
1/4 cup nonfat yogurt
2 tablespoons lemon juice
2 cups cooked rice
4 1/2 cups mixed baby greens
2 carrots, peeled
1 cucumber, sliced (1 1/2 cups)
1 avocado, peeled and sliced
1 tablespoon toasted sesame seeds (optional)

Steps:

Whisk together soy sauce, chile-garlic sauce, and sesame oil in bowl.
Heat skillet over medium heat. Dip tofu in soy sauce mixture; cook 10 minutes, or until browned. Cool 10 minutes.
Add green onions, yogurt, and lemon juice to remaining chile mixture. Toss with tofu.
Mound rice in serving bowls. Top with greens. Shave carrot strips over top with vegetable peeler. Top with tofu, cucumber, and avocado. Sprinkle with sesame seeds; serve with chile-soy sauce mixture.

BAKED TOFU AND GREEN BEANS WITH SPICY RHUBARB SAUCE

Baked Tofu and Green Beans with Spicy Rhubarb Sauce image

Oven-baked tangy tofu and green beans topped with a spicy, zesty rhubarb sauce. Serve over basmati rice or soba noodles as you desire. This recipe uses coconut aminos and leaves out salt to reduce the amount of sodium, but it doesn't scrimp on flavor.

Provided by Buckwheat Queen

Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu

Time 1h15m

Yield 2

Number Of Ingredients 17

Ingredients

2 medium (4-1/8" long)s green onions, sliced (white parts only)
2 tablespoons Chinese black vinegar
1 tablespoon honey
1 tablespoon toasted sesame oil
1 clove garlic, crushed
1 teaspoon ground coriander
¼ teaspoon ground ginger
½ teaspoon red pepper flakes, divided
1 (8 ounce) container firm tofu
1 ⅓ cups fresh green beans, trimmed
8 ounces rhubarb, diced
1 large jalapeno pepper, seeded and diced
1 tablespoon coconut sugar
1 tablespoon coconut aminos
1 teaspoon grated fresh ginger
¼ cup raw cashews
2 wedge (blank)s lime wedges

Steps:

Whisk green onions, 1 tablespoon black vinegar, honey, sesame oil, garlic, coriander, ground ginger, and 1/4 teaspoon red pepper flakes together in a bowl.
Slice the tofu into bite-sized pieces. Place in a shallow baking pan. Add the green beans. Pour the sauce over everything. Allow to sit to marinate.
Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
Combine rhubarb and jalapeno in a heavy-bottomed saucepan. Add coconut sugar, coconut aminos, remaining 1 tablespoon black vinegar, fresh ginger, and remaining 1/4 teaspoon red pepper flakes. Mix together. Allow to sit for 10 minutes. Turn the heat to medium. Bring to a boil then reduce to a simmer until the rhubarb and the jalapeno are soft, about 15 minutes.
Cover the tofu and green beans with aluminum foil. Bake in the preheated oven until the green beans are tender to a fork, about 30 minutes.
Uncover and remove the green beans. Set them aside to keep warm. Put the tofu back into the oven, uncovered, until the sauce is bubbly and has reduced, another 10 minutes.
Meanwhile, roast the cashews by putting them onto a small oven-proof dish and roast while the tofu is baking. Roast until browned, about 10 minutes. When cool to touch, chop the cashews. Serve the tofu and beans topped with the rhubarb sauce, chopped cashews, and a lime wedge.

Nutrition Facts : Calories 285.8 calories, Carbohydrate 35.5 g, Fat 12.9 g, Fiber 6.4 g, Protein 12.3 g, SaturatedFat 1.9 g, Sodium 161.4 mg, Sugar 20.9 g

SPICY TOFU SALAD BOWL

Spicy Tofu Salad Bowl image

When it's too hot or when I don't feel like cooking, I'll make this quick healthy bowl. Sometimes I just eat it as a salad without rice and sometimes I mix a spoonful of the spicy paste with the steam rice and eat it.

Provided by tamzie

Categories Salad Green Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 10

Ingredients

3 green onions, chopped
2 tablespoons soy sauce
2 tablespoons toasted sesame seeds
1 ½ teaspoons Korean chile pepper powder, or to taste
1 teaspoon white sugar
½ teaspoon toasted Asian sesame oil
1 ½ cups steamed Japanese rice
½ head of romaine lettuce (heart only), torn into bite-size pieces
½ cucumber - peeled, seeded, and chopped
1 (12 ounce) package tofu, sliced

Steps:

Mix green onions, soy sauce, sesame seeds, Korean red pepper powder, sugar, and sesame oil together in a bowl until evenly combined.
Place rice in a serving bowl. Toss lettuce and cucumber together and place onto rice. Arrange tofu over lettuce and cucumber. Drizzle sesame mixture over tofu to taste.

Nutrition Facts : Calories 198.4 calories, Carbohydrate 23.7 g, Fat 7.2 g, Fiber 1.9 g, Protein 10.4 g, SaturatedFat 0.8 g, Sodium 471.8 mg, Sugar 2.2 g

Tips:

- To save time, use pre-cooked tofu or tempeh. - For a heartier bowl, add a scoop of cooked brown rice or quinoa. - Add other vegetables of your choice, such as shredded carrots, bell peppers, or broccoli. - Drizzle the tofu with a flavorful sauce, such as teriyaki sauce, soy sauce, or a spicy chili sauce. - Garnish the bowl with fresh herbs, such as cilantro, basil, or mint. - Pack the bento bowl in a lunch container and enjoy it on the go.

Conclusion:

This fresh greens and spicy tofu bento bowl is a healthy and delicious meal that is perfect for lunch or dinner. It is packed with nutrients and flavor, and it is easy to customize to your own taste. With a little planning, you can make this bento bowl ahead of time and enjoy it throughout the week.

Tips:

To save time, use pre-cooked tofu or tempeh.
For a heartier bowl, add a scoop of cooked brown rice or quinoa.
Add other vegetables of your choice, such as shredded carrots, bell peppers, or broccoli.
Drizzle the tofu with a flavorful sauce, such as teriyaki sauce, soy sauce, or a spicy chili sauce.
Garnish the bowl with fresh herbs, such as cilantro, basil, or mint.
Pack the bento bowl in a lunch container and enjoy it on the go.

Conclusion:

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