Vegetarian Broth Bowls
These Creamy Vegetarian Broth Bowls are so simple to make and the ultimate cozy weeknight meal! They're made with a flavor packed broth, basmati rice, and the most delicious tofu mince that comes together while the broth simmers.
Servings: 4 servings
Ingredients
For the rice
- 1 cup of dry basmati rice
For the broth
- 2 cups veggie broth
- 1 can 15 oz lite Coconut Milk full fat also works
- 2 Tablespoons natural creamy Peanut Butter
- 2 tablespoons red curry paste
- 1 lime juiced
- 2 tablespoons soy sauce
For the tofu “meat”
- 15 oz Super-firm tofu Extra-firm tofu also works great!
- 1 tablespoon olive oil divided
- 1 teaspoon vegetarian beef bouillon*
- ¼ cup soy sauce
- ½ tablespoon maple syrup
- 1 teaspoon fresh ginger grated (or ½ teaspoon of fried ginger)
- 2 tablespoons tomato paste
For serving
- Green onions
- Cucumber
- Cilantro
- Chili crunch
- Sesame seeds
Instructions
- Cook the rice according to package directions.
- Make the broth combining the broth, coconut milk, peanut butter, red curry paste, lime juice, and soy sauce in a medium pot. Bring to a simmer and cook for 5 minutes.
- Using the large side of a box grater, shred the block of tofu. Some large chunks will fall off, so I take those and very gently push them through the grater. You can also finely crumble the tofu with your hands as desired.
- Meanwhile, cook the tofu. In a large, heat ½ tablespoon of olive oil. Once hot, add in the shredded tofu and cook, stirring every couple of minutes, for about 10 minutes or until the tofu turns a golden brown color and most of the moisture has cooked out.
- Make the sauce by whisking together ½ tablespoon of olive oil, bouillon, soy sauce, water, maple syrup, ginger, and tomato paste. Once the tofu has turned golden, add the sauce, stir, and cook for 2 more minutes.
- Assemble the bowls by dividing the broth, rice, and tofu “meat” into 4 bowls. Layer on desired toppings and enjoy!
Notes
For the beed bouillon - Better than Bouillon makes a great vegetarian broth base but a plain veggie broth will also work well.
Store leftovers - separately with the broth in one container and the tofu + rice in a separate container. The rice and tofu soak up the broth as they sit so it's best to store them separately.
Nutrition
Calories: 439kcal | Carbohydrates: 53g | Protein: 17g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 1769mg | Potassium: 418mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1312IU | Vitamin C: 7mg | Calcium: 76mg | Iron: 3mg
