Citrus Free Basil-Rosemary Baked Tofu Rice Bowls with Cucumber & Carrots
Total time1 hr 10 min
Prep time20 min
Cook time30 min
4.5(17)
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Learn more →Ingredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu
- 2 tbsp low-sodium soy sauce
- 1 tbsp olive oil
- 1 tsp fresh ginger, finely grated
- 2 tbsp fresh basil, finely chopped
- 1 tsp fresh rosemary, finely chopped
- 1 tsp maple syrup
- ¼ tsp salt
For the rice
- 1 ½ cups jasmine rice, rinsed
- 2 ¾ cups water
- ¼ tsp salt
For the drizzle
- 1 tbsp low-sodium soy sauce
- 1 tbsp olive oil
- 1 tsp fresh ginger, finely grated
- 1 tsp maple syrup
- 1 tsp rice vinegar
For serving
- 1 english cucumber, thinly sliced
- 2 medium carrots, peeled and shredded
- 2 tbsp fresh basil, torn, for garnish (optional)
- 1 tsp sesame seeds, for garnish (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper. Remove the tofu from its packaging and press it firmly between several layers of paper towels, placing a heavy skillet or cutting board on top, for 15–20 minutes until noticeably drier.
- 2
While the tofu presses, combine the soy sauce, olive oil, grated ginger, chopped basil, chopped rosemary, maple syrup, and salt in a small bowl and whisk until uniform.
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