Tofu Broccoli Bowls with Carrot Ginger Dressing
Hearty bowls with brown rice, crispy tofu, roasted broccoli, and a bright carrot-ginger dressing.
Equipment
- Instant Pot Omni Plus or Instant Pot Duo Plus
- Air fryer (optional for broccoli and tofu)
- Rice cooker or pot for stove-top rice
- Mixing Bowl
- Serving bowls
Ingredients
- 2 cups cooked brown rice cooked on the stove or in the Instant Pot
- 1 recipe Air Fryer Broccoli or Roasted Broccoli
- 1 recipe Air Fryer Tofu or Baked Tofu
- 1 large avocado sliced
- Carrot Ginger Dressing for drizzling
- daikon or red radish thinly sliced
- microgreens or salad greens a few, for topping
- sesame seeds for sprinkling
- red pepper flakes optional, to taste
- sea salt or flaky sea salt to taste
Instructions
- Prepare the base: divide the 2 cups of cooked brown rice among 4 bowls.
- Add the broccoli: place one recipe of Air Fryer Broccoli or roasted broccoli into each bowl.
- Add the tofu: top each bowl with one recipe of Air Fryer Tofu or baked tofu.
- Arrange avocado: add sliced avocado to each bowl.
- Drizzle dressing: spoon carrot ginger dressing over each bowl to taste.
- Finish toppings: add thinly sliced daikon or red radish, a few microgreens or salad greens, and sprinkle sesame seeds.
- Season and serve: sprinkle red pepper flakes if desired and season with sea salt to taste; serve with remaining dressing on the side.
Notes
- You can use store-bought carrot ginger dressing or make your own.
- Substitute baked tofu if you don't have an air fryer.
- Thinly slice radish for a crisp texture contrast.
- Adjust red pepper flakes for desired heat.