This grain bowl recipe is a weekly go-to for my family. It is packed with clean and healthy ingredients and is budget friendly and completely customizable to what you have on hand. Included in my recipe for air frying tofu to give it a crispy and delicious skin which is a game changer. If you have never had good tofu I highly recommend trying this. Tofu is not meant to be a mushy tasteless food. In fact, the tofu is our family’s favorite part!
Ultimate Healthy Vegetarian Family Grain Bowl
Look at that Tofu being the STAR
Ingredients
- 2 cups brown rice (you could substitute quinoa, noodles of your choice or any type of rice your family likes)1 frozen bag of mixed veggies (I typically use a blend of carrots, peas, green beans and corn. You could also use these ingredients fresh but will need to adjust the prep time)
- 1 brick of firm or extra firm tofu
1/4 cup low sodium soy sauce
1/4 cup rice vinegar
1 tablespoon honey
1.5 teaspoon ground ginger
1-1.5 teaspoons minced garlic
1 tablespoon cornstarch
Directions
- Cook rice according to package directions. I am a fan of making rice in the instant pot because it is completely hands off and comes out well every time. Use equal parts rinsed rice and water then cook on high pressure for 20 minutes.
- Mix the soy sauce, rice vinegar, honey, ground ginger, minced garlic, and cornstarch together in a bowl. This will be both your tofu marinade and the sauce you will add to your bowl later on. Stir until incorporated.
- Remove excess moisture from tofu by using a tofu press (makes a big difference-here is my favorite tofu press)
- !). Cut the tofu into small cubes. Add the cubes to a large bowl and pour 1 tablespoon of the marinade you made above on top of the tofu. Give the bowl a shake or gently stir with a spoon to coat all of the pieces. You can add more marinade if some pieces look dry.
- Drizzle the avocado oil in the basket of your air fryer. Cook the tofu in an air fryer at 400 degrees for 15 minutes. About halfway through open the air fryer basket and give it a little shake. After 15 minutes your tofu should have a nice golden skin. Tip: don’t overcrowd the basket!
- While the tofu is cooking, heat up the frozen veggies. I usually buy the steamable bags and cook them in the microwave. Yes I know the plastic is a problem but I’m sort of crunchy, remember!? You can also cook on a stove top or in boiling water or any way you prefer. But for me the ease of the steamer bags in this recipe is golden and works for our family.
- Assemble your bowls. I usually put in the rice and then veggies on one side and tofu on the other.Optional toppings that taste great AND really make this bowl look gorgeous and so appetizing: fresh cilantro, fresh chives, sesame seeds (white or black), crushed peanuts or cashews. I have also been known to add a drizzle of Bacchan’s Japanese BBQ sauce because it is incredible delicious and a drizzle of Sriracha which makes everything even better!My children love these bowls and we rarely have leftovers. I have to double my portions of tofu because it is a family favorite. My 3 year old son has been known to say that tofu is his favorite food. I’m not joking. It’s hilarious.
If you try this recipe please let me know in the comments below!
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