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Tumeric Rice and Tofu Bowl

Updated: Nov 7, 2021

Did you know brown rice is the same grain as white rice, just less processed?

We prefer the taste of brown rice and the fact that it is a low GI superfood. This vegetarian rice bowl is definitely worth trying. You can adjust the recipe with any left over vegetables you have in your fridge . I would highly recommend you make the sauce. It really gives the bowl a delicious overall flavor.


  • 2 cups of brown rice

  • 1 Tbl turmeric

  • 1tsp Salt

  • Black pepper

  • 2 cups grated zucchini

  • 4 large carrots grated

  • 1 squeezed lemon

  • 1 small red onion

  • 3 spring onions

  • 1/2 cup pistachios

  • tofu


  • 3 Tbsp tamari or soy sauce (plus more for veggies + to taste)

  • 1 Tbsp peanut butter

  • 2-3 Tbsp organic brown sugar, muscovado sugar, or maple syrup

  • 1 clove garlic (minced)

  • 1-2 tsp chili garlic sauce (more or less depending on preferred spice)

  • 1 tsp toasted sesame oil (optional // or sub peanut or avocado oil)


  • Cook rice. Strain and add turmeric, salt and pepper

  • Strain your tofu of all liquid . A tofu press helps in this process but if you don't have one you can just use paper towel to absorb the excess liquid. Cut tofu into 1/4-inch cubes and arrange on baking sheet. Bake for 26-30 minutes. I prefer crispy tofu, so I bake mine the full 30 minutes. Set aside.

  • Stir fry zucchini and carrot in wok for 5 -10 mins not too long as it will go soft and mushy . We like it lightly cooked so it still has a crunch . Pour squeezed lemon juice over veggies.

  • Mix the sauce ingredients .

  • Layer your bowl with rice, veggies, onions, pistachios and pour sauce on top.

This delicious vegetarian dinner was inspired by The Minimalist Baker.

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