Vegan Basil-Rosemary Baked Tofu Rice Bowls with Cucumber & Carrots

Total time1 hr 10 min

Prep time20 min

Cook time30 min

Vegan Basil-Rosemary Baked Tofu Rice Bowls with Cucumber & Carrots

Golden, edge-crisped tofu cubes are the star here, marinated in a bright mix of fresh basil, rosemary, ginger, and maple syrup before hitting a hot oven until firm and caramelized. Fluffy jasmine rice makes the perfect base, piled with crisp cucumber ribbons and shredded carrot for crunch and color in every bite. A quick ginger drizzle with a touch of maple and rice vinegar ties the whole bowl together, and a scatter of torn basil and sesame seeds on top finishes it off. It's a fully plant-based, protein-packed bowl that comes together with simple pantry staples and a sheet pan. Whether you're meal-prepping for the week or plating up dinner tonight, this one's a reliably satisfying pick for a vegan kitchen.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the tofu

1 block (14 oz) extra-firm tofu
Nasoya Organic Tofu Extra Firm Simple Truth Organic Extra Firm Tofu O Organics Organic Tofu Extra Firm - 14 Oz Franklin Farms Extra Firm Tofu Nature's Promise Organic Extra Firm Tofu
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!