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

Total time1 hr 10 min

Prep time20 min

Cook time30 min

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

This bowl is built around golden, oven-baked tofu cubes, crisped at the edges and infused with fresh basil, rosemary, and grated ginger before they ever hit the sheet pan. Fluffy jasmine rice makes the perfect base, soaking up a tangy ginger drizzle finished with a touch of maple and rice vinegar for balance. Cool ribbons of cucumber and shredded carrot add crunch and freshness against the warm, herby tofu, while a scatter of torn basil and sesame seeds finishes things off with texture and color. Every component here is plant-based from the ground up, making this a naturally easy fit for a vegetarian table. It's the kind of bowl that feels light but satisfying, equally good for a quick weeknight dinner or a make-ahead lunch you're excited to open at your desk.

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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
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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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