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Broccoli Brown Rice Bowls with Tofu, Coconut Bacon, and Almond Satay Sauce

Broccoli Brown Rice Bowls are a healthy,plant-based meal featuring marinated tofu, crispy coconut bacon, steamedbroccoli and kale, and a creamy almond satay sauce. It's a flavorful andbalanced meal perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine vegan
Servings 4
Calories 450 kcal

Ingredients
  

For the Tofu:

  • 1 package of firm or extra-firm tofu drained and pressed
  • 3 tablespoons tamari or soy sauce
  • 1 tablespoon maple syrup
  • 1 teaspoon garlic powder

For the Coconut Bacon:

  • 1 tablespoon soy sauce or gluten-free tamari
  • 1 tablespoon maple syrup
  • 1/2 teaspoon apple cider vinegar
  • 1/2 teaspoon smoked paprika optional
  • Pinch of black pepper
  • 1 cup plain unsweetened coconut flakes

For the Almond Satay Sauce:

  • 3 tablespoons almond butter
  • 2 tablespoons sweet chili sauce
  • 3 tablespoons tamari or soy sauce
  • 1 teaspoon apple cider vinegar
  • 1/4 cup light coconut milk

For the Bowls:

  • 3 cups cooked brown rice or 1 cup uncooked
  • 4 cups chopped and steamed broccoli
  • 4 cups finely chopped and lightly steamed kale
  • 2 cups grated carrots

Instructions
 

Prepare the Tofu:

  • Preheat the oven to 400°F (200°C).
  • Cut the tofu into cubes and toss it in a mixture of tamari (or soy sauce), maple syrup, and garlic powder. Let it marinate for 10-15 minutes.
  • Spread the marinated tofu on a lined baking sheet and bake for 25-30 minutes, flipping halfway, until the tofu is golden and slightly crispy.

Make the Coconut Bacon:

  • Preheat the oven to 325°F (160°C).
  • In a bowl, mix the soy sauce, maple syrup, apple cider vinegar, smoked paprika, and black pepper.
  • Add the coconut flakes to the mixture and toss to coat evenly.
  • Spread the coconut flakes on a lined baking sheet and bake for 8-10 minutes, stirring halfway, until crispy.

Prepare the Almond Satay Sauce:

  • In a small bowl, whisk together the almond butter, sweet chili sauce, tamari (or soy sauce), apple cider vinegar, and light coconut milk until smooth and creamy.

Cook the Brown Rice:

  • If you haven’t already, cook the brown rice according to the package instructions. Set aside and keep warm.

Steam the Vegetables:

  • Steam the chopped broccoli and kale for 5-7 minutes, until they are tender but still bright green.

Assemble the Bowls:

  • Divide the cooked brown rice into bowls. Top with steamed broccoli, kale, grated carrots, and baked tofu.
  • Drizzle generously with the almond satay sauce and sprinkle the crispy coconut bacon on top.

Serve:

  • Serve the Broccoli Brown Rice Bowls immediately, with extra sauce on the side if desired.

Nutrition

Calories: 450kcal
Keyword Broccoli brown rice bowl
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