clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Brown Rice Bowl + Roasted Vegetables and Soy Ginger Tofu -

Brown Rice Tofu Bowl + Roasted Vegetables

  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 1 large bowl 1x
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: Asian-Inspired


Brown Rice Tofu Bowl + Roasted Vegetables and Soy, Ginger, Garlic Sauce – a delicious plant-based dinner option for those meatless Mondays!


  • Brown rice (1 1/2 – 2 cups cooked rice – I used Brown Basamati Rice)
  • 4 broccolini stalks
  • 1/2 red pepper, cut into strips
  • 2 thin slices red onion
  • 34 large mushrooms (cut into 34 slices)
  • about a Tablespoon of olive oil
  • 1 Teaspoon kosher salt
  • Firm/Extra Firm Tofu – use as much or as little as you like. (I used 3 1/4-1/2 inch slices, cut into 3 squares each)
  • Sauce:
  • 3 Tablespoons soy sauce
  • 1 Teaspoon fresh, diced ginger
  • 1 Teaspoon fresh, diced garlic


  1. Preheat oven to 400 degrees F.
  2. On foil-lined cookie sheet, place broccolini, red pepper, red onion and mushrooms.
  3. Drizzle with olive oil and sprinkle with salt.
  4. Place on middle rack for 5 minutes then remove and flip everything over. Put back in oven for another 3-5 minutes, depending upon how quickly everything is cooking and then remove.
  5. In a small sauce pan on med-low heat, add soy sauce, ginger and garlic.
  6. Add tofu and let simmer, stirring somewhat continuously, until tofu is hot.
  7. Place brown rice in bowl.
  8. Add vegetables and tofu.
  9. Pour sauce on top.
  10. Serve immediately with additional soy sauce (or make more sauce) if desired.