Vegan Fish Bowl with Crunchy Tofu, Lime & Chilli Salad
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Recipe Intro From eden.vegan
Craving the flavor and crunch of a fish bowl but living somewhere without access to the real thing? This Vegan Fish Bowl with Crunchy Tofu, Lime & Chilli Salad is your go-to dupe. Packed with colorful veggies, hearty rice, and a bold sesame-lime dressing, it’s fresh, spicy, and loaded with texture. Topped with crispy shallots, chili jam, and tamari almonds, this bowl hits all the right notes—minus the fish.
- Recipe Card
Recipe Card
ingredients
Base:
- 1 cup cooked and cooled brown rice
- 1 cup slaw mix
- 1 cup kale, washed and chopped
- 1 small carrot, julienned
- 1/4 cup edamame (thawed if frozen)
- 150 grams (about 5 ounces) raw tofu, chopped
ingredients
Dressing:
- 1/4 cup sesame oil
- 4 tablespoons soy sauce
- 3 tablespoons maple syrup
- 2 tablespoons sriracha
- 1 teaspoon crushed garlic
- 1 teaspoon crushed fresh ginger
- Juice of 1 lemon and 1 lime
ingredients
Toppings:
- Chilli jam
- Crispy shallots
- Tamari almonds (or sliced almonds)
- Avocado (optional)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Method
Step 1
In a small jar, shake together sesame oil, soy sauce, maple syrup, sriracha, garlic, ginger, and citrus juice until well combined.
Step 2
In a large bowl, combine brown rice, slaw, kale, carrot, edamame, and chopped tofu. Toss everything together.
Step 3
Drizzle with the sesame-lime dressing and toss again to coat.
Step 4
Finish with crispy shallots, tamari almonds, a dollop of chili jam, and sliced avocado if desired. Add salt and pepper to taste.