Tofu Rice Bowls with Black Beans and Corn Salad
Vegan Rice Bowls with cilantro lime tofu, rice, black beans, corn salad, tomatoes. A healthy plant-based bowl meal that’s perfect for meal prep, lunch and dinner.
How gorgeous do these rice bowls look? The perfect August dinner recipe– or meal prep recipe, if that’s more your speed.
All the end-of-summer players are here: cilantro lime tofu, cherry tomatoes and fresh corn. Then mixed with homemade lime rice and canned black beans. Packed with 22g of protein and 10g of fiber per serving, these bowls are hearty, filling and delicious.
Everything you need to make these Tofu Rice Bowls
Ingredients for this Vegan Rice Bowl
For the cilantro lime tofu:
- Extra-firm tofu
- Lime
- Maple syrup
- Fresh cilantro
- Garlic
For the rest of the bowl:
- White rice
- Cilantro
- Lime
- Black beans
- Fresh corn
- Cherry tomatoes
Ingredient Substitutions:
The beauty of this recipe is that you can substitute almost any vegetable that you’d like. Carrots, green onions, cucumber, radish, edamame are all good options either in place or in addition to.
Jasmine rice is my absolute favorite kind of rice, it’s so flavorful. Especially when combined with fresh lime juice and fresh cilantro. Inspired by Chipotle’s cilantro rice, of course. Our favorite!
Instead of the rice, you can use cauliflower rice or another whole grain option like farro, freekah or even orzo pasta.
How to make these Tofu Rice Bowls
Marinade the tofu
Place the olive oil, lime juice, cilantro, garlic, maple syrup, salt, pepper and a pinch of red pepper flakes into a blender. Puree until combined, then toss with cubed tofu. Let sit while you make the rest of the bowls.
Make the rice.
Cook the rice according to package directions, then add in fresh lime juice and finely chopped cilantro. Season to taste with salt and pepper.
Cook the tofu.
Sauté the tofu and fresh corn kernels until golden brown and crispy.
Assemble the bowls.
Divide the rice among 4 bowls, then top with black beans, cooked tofu and corn, tomatoes and avocado.
How to press tofu
If you are new to cooking with tofu, then you’ll need to drain and press it first. The easiest way to do this is with a tofu press, but you can also wrap it in a paper towel or dish towel and then place something heavy on top. I usually use a cast-iron pan with a few cans on top to help weigh it down.
Let this sit for 10 minutes or so until most of the water is drained out; this will help the marinade sink in better and make for a crispier tofu when you cook it. Once the tofu is pressed, chop it into cubes and toss with the cilantro lime dressing.
How to make this a meal prep recipe
To turn this vegan rice bowl into a meal prep recipe, then I recommend cooking the tofu and corn ahead of time along with the rice. Double the marinade and save half for dressing throughout the week.
Place the rice and tofu in a container and then pack the cold vegetables in a separate container. When ready to eat, heat the rice and tofu and then toss with the veggies. Store in the fridge for up to 4 days.
More Healthy Bowl Recipes
- Meal Prep Shawarma Bowls
- Sheet Pan Ranch Bowls
- Instant Pot Burrito Bowls
- Sweet Potato Vegan Buddha Bowls
- Vegan Peanut Tofu Buddha Bowls
If you try this Vegan Rice Bowl recipe, make sure to come back to rate it and leave a comment. Your feedback helps other readers and seeing you make my recipes makes my day!
Tofu Rice Bowls with Black Beans and Corn Salad
Ingredients
For the Cilantro Lime Tofu:
- 1 package extra-firm tofu, drained, rinsed and pressed
- 3 tablespoons freshly squeezed lime juice
- 1 ½ tablespoons maple syrup or other liquid sweetener
- ¼ cup fresh cilantro
- 2 garlic cloves, roughly chopped
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1/8 teaspoon pinch red pepper flakes
- â…“ cup extra virgin olive oil
For the rest of the bowls:
- 1 cup uncooked jasmine white rice, or other white rice
- 1/4 cup finely chopped cilantro
- 1 lime, zest and juice
- 1 can black beans, drained and rinsed
- 3 ears of corn, kernels removed
- 1 pint cherry tomatoes, halved
- 1 large ripe avocado, chopped
Instructions
Make the tofu
- Place the lime juice, maple syrup, cilantro, garlic cloves, salt, pepper, red pepper flakes, olive oil in a blender and combine on low until just combined, with a small amount of texture left. Add the tofu to a shallow bowl and cover with 3/4's of the marinade for at least 30 minutes, turning halfway through. I do this while I prep the rest of the ingredients.
Prep the rice
- Wash the rice until the water runs clear. Place in a medium saucepan with 1 3/4 cups of water and bring to a boil, reduce heat to low, cover and simmer until rice is tender. Remove from heat, then fork and add in the cilantro and lime zest and juice along with pinch of salt. Season to taste and set aside.
Cook the tofu and corn
- Heat a medium saucepan over medium. Add the tofu and the corn kernels and cook until the tofu is golden brown on all sides, about 8 minutes.
Build the bowls
- Divide the rice into four bowls, top with the tofu and corn mixture, cherry tomatoes, black beans, avocado and the remaining marinade for drizzle.