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Vegan Rice Bowl with Maple Tofu and Smoked Tomato Sauce

Vegan Rice Bowl

Bowl Food, Dinner, ThermoCook, Vegan | 7th January 2016 | By

Bowls of grains topped with vegetables, protein and some sort of dressing are not only healthy but can be flavoursome and deeply comforting. This vegan rice bowl with its smoked tomato sauce is particularly good, especially when topped with tofu marinaded in a pure maple syrup dressing then fried in coconut oil. If you’re running out of ideas for #Veganuary, this is an excellent one to try.

Since winning a copy of At Home in the Wholefood Kitchen by Amy Chaplin and then getting Anna Jones’s A Modern Way to Cook out of the library a few months ago, I have been inspired by bowl food. Luckily my request to Santa for the latter book was rewarded at Christmas, so I can now be inspired by all the other nutritious but tasty recipes it contains. I’ve already posted this quinoa bowl with broccoli and pumpkin three ways that I made last month; I’ve made several similar ones since. Nutritious and tasty is my kind of food, as long as it’s not too complicated or fussy. This vegan rice bowl is quite simple, but it does make rather more washing up than a one or two pot dish. It’s worth it though.

Smoked Tomato Sauce

With a vegan rice bowl in mind I made sure I had some suitable ingredients for this month’s Suma recipe. I always look forward to my Suma order and this month I had a lovely Christmas surprise, with a sweetly scented bar of orange and cinnamon soap, some coconut shampoo and a Suma bag. For my rice bowl, I’d ordered some short grain brown rice, smoked paprika, tamari, black sesame seeds, nori seaweed flakes and flax seed oil. In the end, I didn’t use the black sesame seeds in this recipe, but I made good use of them in another one.

The idea with my vegan rice bowl is to cook the rice, a green vegetable and a colourful one and then dress them with a tasty raw sauce and serve along with some kind of protein. I had some broccoli waiting to be used up and also some of the braised red cabbage I made before Christmas. This kept really well and tasted just as good on day seven as it did on day one. The smoked paprika was a revelation and transformed a good tomato sauce into an extraordinary one. It also helped make the marinaded and fried tofu pieces into an utter delight. I made the tomato sauce in my new ThermoCook.

Smoked Maple Tofu Rice Bowl with Smoked Tomato Sauce
Serves 3
Tasty, nutritious and comforting, this organic vegan rice bowl is served with vegetables, smoked tomato sauce & tofu marinaded in a maple syrup dressing.
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Prep Time
30 min
Cook Time
30 hr
Total Time
1 hr
Prep Time
30 min
Cook Time
30 hr
Total Time
1 hr
Smoked Tomato Sauce
  1. 1 large beefsteak tomato - chopped
  2. 1 clove garlic - peeled
  3. 1 tsp tamari
  4. 1 tsp rice wine vinegar
  5. 1 tbsp flaxseed oil (or use a good quality cold pressed olive oil)
  6. 1 scant tsp smoked paprika
Smoked Maple Tofu Rice Bowl
  1. 180g (6oz) short grain brown rice
  2. 280g firm organic tofu
  3. 2 tsp maple syrup
  4. 1 tsp tamari
  5. Ā½ tsp rice wine vinegar
  6. Ā½ tsp smoked paprika
  7. 3 tsp coconut oil
  8. 3 servings of a cooked green vegetable of choice - I used steamed broccoli florets
  9. 3 servings of a cooked colourful vegetable of choice - I used braised red cabbage
  10. 1 heaped tsp nori seaweed flakes
Smoked Tomato Sauce
  1. Whizz all ingredients briefly in a food processor, but not for too long if you want to keep some texture. I used my ThermoCook and used the chop function for the tomato and garlic, then added the remaining ingredients and pulsed for 5 seconds.
Smoked Maple Tofu Rice Bowl
  1. Rinse the rice well, cover in twice its volume of water and bring to the boil in a covered pan. Turn the heat down and simmer gently for 20 minutes, turn off the heat and allow to steam for a further 10 minutes.
  2. Place the tamari, rice wine vinegar, maple syrup and smoked paprika into a large flatish bowl and mix.
  3. Cut the tofu into 24 largish rectangular chunks and place in the bowl, turning to cover them all.
  4. Leave to marinade for at least 5 minutes, but the longer the better.
  5. Heat the coconut oil in a non-stick frying pan until hot, then add the tofu pieces and fry over moderate heat for 2-3 minutes on each side.
  6. Divide the rice between 3 bowls and top with the tomato sauce, which can be stirred in at this stage if liked. Top with the warm vegetables and tofu pieces. Scatter the nori flakes over the top and tuck in.
Tin and Thyme http://tinandthyme.uk/
Suma Bloggers NetworkThis vegan rice bowl is my second recipe for the Suma Bloggers Network.

 

 

 

Meat Free MondaysIt also goes to Jac over at Tinned Tomatoes for Meat Free Mondays

 

 

 

Extra Veg LogoAnd I’m linking up to Extra Veg with Helen at Fuss Free Flavours and Michelle at Utterly Scrummy

Other vegan rice bowl recipes you might like

The post contains affiliate links. Buying through a link to the Optimum Thermocook will not cost you any more, but I will get a small commission. This helps keep Tin and Thyme blythe and blogging. Opinions are, as always, my own.

Comments

  1. Leave a Reply

    Kavey
    7th January 2016

    All of it looks delicious but I absolutely love the sound and look of that smoked maple tofu!

    • Leave a Reply

      Choclette
      8th January 2016

      Thanks Kavey. Tofu is not my favourite kind of vegan protein, I prefer tempeh, but I have to say doing it this way made it quite delicious.

    • Leave a Reply

      Choclette
      8th January 2016

      Yes Becca, tasty, filling, comforting and healthy – hooray for dinner bowls.

    • Leave a Reply

      Choclette
      8th January 2016

      Go for it Sisley – simple delicious nutritious food, it’s hard to beat.

  2. Leave a Reply

    Johanna @ Green Gourmet Giraffe
    8th January 2016

    sounds delicious – i spent some time in a bookshop browsing that anna jones book and really wanted to buy it but was trying to be good about keeping my book purchases down – but now you make me wish for it – and love the sound of this bowl – I am very fond of anything with smoked paprika in it

    • Leave a Reply

      Choclette
      8th January 2016

      I made a rule not to buy any more cookbooks Johanna, but I sneaked this one in by getting someone to buy it for me šŸ˜‰ Weirdly, smoked paprika is a new ingredient for me and I love it.

  3. Leave a Reply

    janet @ the taste space
    8th January 2016

    I loved Anna’s book, too! I haven’t seen her newest one yet, though. Love your version of the vegan bowl. It is basically what we eat most of the time, too.

    • Leave a Reply

      Choclette
      9th January 2016

      Thanks Janet. I’ve not see Anna’s first book, but I really should check it out as I’ve heard so many speak highly of it.

  4. Leave a Reply

    Kate - gluten free alchemist
    8th January 2016

    That Tofu looks particularly good……. I haven’t used tory for ages, but this recipe really makes me want to go out and get some…….. The tomato sauce sounds really flavoursome too….. In fact, can I eat the whole bowl please?!

    • Leave a Reply

      Choclette
      9th January 2016

      But of course you can Kate, I’d be delighted šŸ™‚ Tofu is rarely in my thoughts when cooking, but this was particularly tasty and I shall be making it again for sure.

  5. Leave a Reply

    Chris @thinlyspread
    9th January 2016

    Oh my, this looks delicious! I am a huge fan of bowl dinners, in front of the telly on a Friday night and this looks perfect! I’m forwarding your recipe to my vegan boy because this is right up his street too šŸ™‚

    • Leave a Reply

      Choclette
      9th January 2016

      Bowl food is my latest fun thing to make – and eat! And yes, great for your son too.

  6. Leave a Reply

    Dom
    9th January 2016

    that just looks stunning! I love the crispy tofu and the use of maple syrup… i’d never thought of that and I bet The Viking would love this. Beautiful x

    • Leave a Reply

      Choclette
      9th January 2016

      Thanks Dom. Tofu is never at the top of my thoughts when cooking, but it was really good done this way and hopefully the Viking would approve too šŸ˜‰

  7. Leave a Reply

    Cathy @ Planet Veggie
    10th January 2016

    Excellent, something healthy I can make for Veganuary – I’ve been making pizza and jacket potatoes and have been looking for something a bit lighter – here it is, thanks!

    • Leave a Reply

      Choclette
      10th January 2016

      Glad to have helped Cathy, though I must say a jacket potato sounds mighty tempting šŸ™‚

  8. Leave a Reply

    Rachel Cotterill
    10th January 2016

    This looks so good Choclette! I’m never quite convinced to try these beautifully arranged bowls… they look amazing but I tend to go for one pot meals whenever I can due to general kitchen laziness šŸ™‚ However that tofu sounds just amazing.

    • Leave a Reply

      Choclette
      10th January 2016

      Yes, we mostly cook one pot meals too Rachel, but this makes a nice change and apart from the washing up, is quite quick and simple.

  9. Leave a Reply

    Eb Gargano
    10th January 2016

    Yum! This looks so delicious and so healthy. I love this style of cooking/eating. The marinade for the tofu sounds especially nice. Thanks for sharing šŸ™‚

    • Leave a Reply

      Choclette
      11th January 2016

      Thanks Eb. I don’t often cook with tofu, but when it’s done like this I wonder why I don’t use it more often.

  10. Leave a Reply

    Kacie
    10th January 2016

    This look so appealing and healthy. I’m not usually a big fan of tofu, but you make it look irrestistible!

    • Leave a Reply

      Choclette
      11th January 2016

      Thanks Kacie. I’m not the biggest fan of tofu either, but this was really good.

  11. Leave a Reply

    Anne's Kitchen
    11th January 2016

    I seem to have a bit of a love hate relationship with tofu, some dishes I have loved it but others I found so underwhelming it was like eating a damp dish sponge! Your tofu looks very tempting though – and I like the idea of maple syrup to flavour it. The whole dish looks very appealing, healthy and lots of bright colours to liven up winter!

    P.s. I bought black sesame seeds on a whim the other day – really liked them on our weekend dinner sprinkled over!

    • Leave a Reply

      Choclette
      11th January 2016

      Yes, I’m with you on the tofu, it can be quite horrid. I’m glad to say that this was quite delicious though. Ha, co-oncidence, I’ve used the black sesame seeds on a few things now, I really like them.

    • Leave a Reply

      Choclette
      13th January 2016

      Thanks Sus. The tomato sauce was rather good and will be repeated šŸ™‚

  12. Leave a Reply

    Elizabeth
    12th January 2016

    I’m loving the sound of this, especially the quick and easy from-scratch tomato sauce!

    • Leave a Reply

      Choclette
      13th January 2016

      Tomato sauce with smoked paprika is my new favourite thing – sometimes I really love being a food blogger šŸ™‚

  13. Leave a Reply

    Nayna Kanabar
    12th January 2016

    This bowl of goodness looks so colourful and really hearty. I love the sound of the smoked tomato sauce.

    • Leave a Reply

      Choclette
      13th January 2016

      Not being a huge fan of tofu, I can definitely recommend this Jan šŸ™‚

  14. Leave a Reply

    Janie
    13th January 2016

    Oh gawd, yes please! Haven’t even read the recipe through yet but got all excited at the name and gorgeous pictures! Can I invite myself round to lunch anytime soon…? šŸ˜€
    Janie x

  15. Leave a Reply

    Karen
    13th January 2016

    Now that looks interesting and very vibrant! A very nice New Year bowl of goodness! Karen

    • Leave a Reply

      Choclette
      13th January 2016

      Thanks Karen. It made a nice change from our normal soups, stews and stir-fries.

  16. Leave a Reply

    Janice
    13th January 2016

    Great recipe, I need to try harder with tofu. I like the idea of maple flavouring.

    • Leave a Reply

      Choclette
      13th January 2016

      Thanks Janice. Tofu is never my first choice, but it was rather delicious in this recipe, even CT was keen.

  17. Leave a Reply

    Ceri @Natural Kitchen Adventures
    14th January 2016

    I love the idea of this – lots of goodness and so much flavour in a bowl. I’m not a fan of tofu, so would maybe add some legumes or fish/meat on top (sorry I know you’re veggie!).

    • Leave a Reply

      Choclette
      14th January 2016

      Do you not like tempeh either Ceri? That would have been my preference, but I can’t get it where we live and sadly CT no longer makes it.

  18. Leave a Reply

    Jacqueline Meldrum
    17th January 2016

    That looks amazingly good Choclette. I would liove to dip into it right now! Thanks for submitting it to Meat Free Mondays.

    • Leave a Reply

      Choclette
      18th January 2016

      Thanks Jac. I’m really into bowl food at the moment, though to be fair I think I probably have been for a long time šŸ˜‰

  19. Leave a Reply

    Kellie@foodtoglow
    19th January 2016

    I’m quite a big fan of bowl food. It is somehow deeply comforting, no matter what healthy ingredients you use. I think the idea of piling things up and picking through them as we eat is very appealing. As is this very tasty looking bowl. That smoked tomato sauce – swoon!

    • Leave a Reply

      Choclette
      19th January 2016

      I couldn’t agree more Kellie. Apparently bowl food is going to be THE thing this year. The tomato sauce was delicious – it all was šŸ™‚

    • Leave a Reply

      Choclette
      2nd February 2016

      Thanks Helen. I eat lots of bowl food, but doing it this way is still a bit of a novelty.

  20. Leave a Reply

    Amy Beeton
    4th February 2016

    Tofu is so tasty if cooked right, it can have a really delicious texture and taste. I always try to press out as much as the water before cooking it. I also find freezing it, and then defrosting it seems to benefit the texture too. Maple syrup is a massive treat in our house, will have to try this šŸ™‚

    • Leave a Reply

      Choclette
      4th February 2016

      Thanks Amy. Pressing out the water seems to depend on the type of tofu used – some seem to be much more watery than others.

  21. Leave a Reply

    Poppy
    2nd March 2016

    That tofu looks incredible, I’m going to make that for sure!

    • Leave a Reply

      Choclette
      2nd March 2016

      It really is good Poppy – my new favourite way of cooking tofu šŸ™‚

  22. Leave a Reply

    Penelope
    7th June 2016

    This looks lovely – I’ve missed tofu a lot while feeding Harry and bowl food is my favourite. Definitely one to try. And soon.

    • Leave a Reply

      Choclette
      7th June 2016

      Ah, is soya a no-no when breast feeding Penelope? I didn’t know that.

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