Roasted Chile Lime Tofu Bowls 4.000

Deb Lindsey for The Washington Post

Weeknight Vegetarian Mar 13, 2017

Here's a starting point for the dinnertime bowl strategy: Combine a cooked grain, plant protein, sauce, seasonal vegetables and topping. This variation is based on tofu, roasted with broccoli and a tart, spicy dressing.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • One 14-ounce block extra-firm tofu
  • 2 teaspoons freshly grated lime zest plus 2 tablespoons lime juice (from 1 lime), or more juice as needed
  • 2 tablespoons grapeseed or other neutral oil, or more as needed
  • 1/2 teaspoon granulated garlic (garlic powder)
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon fine sea salt, plus more as needed
  • 1/4 teaspoon freshly ground black pepper
  • About 6 ounces broccoli florets (about 3 cups)
  • 1/4 cup lightly packed chopped fresh basil leaves, plus a few small whole leaves, for garnish
  • Water (optional)
  • 2 cups cooked brown rice, warmed through
  • 1/2 cup fresh sunflower sprouts (may substitute another sprout of your choice)
  • 1/4 cup raw, hulled, unsalted sunflower seeds, toasted (see NOTE)


Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Drain the tofu of its packing liquid and pat dry with a kitchen towel. Cut the tofu into 1-inch cubes.

Whisk together the lime zest and juice, oil, garlic powder, crushed red pepper flakes, salt and pepper in a medium bowl. Taste, and add more salt, as needed. Gently toss the tofu in the dressing. Transfer the coated tofu cubes to the baking sheet, gently shaking off as much of the marinade as possible back into the bowl.

Roast (middle rack) for 15 minutes, until the tofu is lightly browned on the bottom. Remove from the oven and gently flip the cubes over. Toss the broccoli florets in the dressing/marinade, then arrange them on the same the baking sheet with the tofu. Roast for 10 to 15 minutes, until all the edges are lightly browned. Taste, and sprinkle with a little salt, as needed.

Whisk the chopped basil into the remaining marinade to form a dressing. If it is too thick, add a little water, more lime juice and/or more oil to thin it out.

Serve the roasted tofu and broccoli hot over bowls of brown rice. Add the sprouts, toasted sunflower seeds and drizzles of the basil-flecked dressing. Garnish with basil leaves if desired.

NOTE: Toast the sunflower seeds in a small skillet over medium heat; cook, stirring, until they become fragrant and start to take on a little color, 2 to 3 minutes. Let cool completely before using.

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Recipe Source

Adapted from "The First Mess Cookbook: Vibrant Plant-Based Recipes to Eat Well Through the Seasons," by Laura Wright (Avery, 2017).

Tested by Joe Yonan.

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