Recipe

Tomato & Herb Tofu Rice Bowl

Golden-seared tomato & herb tofu served over warm jasmine rice with roasted vegetables, fresh herbs and a light lemon-olive oil drizzle. Comforting, vibrant, and protein-packed.

Serves: 1 │ Preparation Time: 10-12 Min

Ingredients

Base

  • 100 g Tomato Herb Tofu (cubed or sliced)

  • 150 g cooked jasmine rice (or basmati)

 Vegetables

  • ½ courgette, sliced

  • ½ red bell pepper, sliced

  • 4–5 cherry tomatoes, halved

  • 1 tsp olive oil

  • Salt & black pepper

 Finish & garnish

  • Fresh basil or parsley, roughly chopped

  • Lemon wedge

 Simple café drizzle (optional but recommended)

  • 1 tbsp olive oil

  • ½ tsp lemon juice

  • Pinch of salt

Preparation

  1. Roast or griddle the veg
    Toss courgette, pepper and cherry tomatoes with olive oil, salt and pepper.
    Roast at 200°C for 8–10 minutes or griddle until lightly charred.

  2. Pan-sear the tofu
    Heat 1 tsp olive oil in a non-stick pan on medium-high.
    Add Tomato Herb Tofu and fry for 2–3 minutes per side until golden and lightly crisp.

  3. Warm the rice
    Reheat cooked rice (microwave or pan) until hot and fluffy.

  4. Assemble
    Spoon rice into a bowl. Top with roasted veg and golden tofu.

  5. Finish
    Drizzle with lemon-olive oil, scatter fresh herbs on top, and serve with a lemon wedge.

Chef tips

  • Add a spoon of vegan aioli or garlic yoghurt for a premium feel

  • Works brilliantly with brown rice, quinoa or freekeh

  • Add chilli oil or harissa for a spicy version (zero extra prep)