Vegetarian Savory Beef Rice Bowl
Indulge in the bold flavors and satisfying textures of the Vegetarian Savory Beef Rice Bowl, a plant-based twist on a classic comfort food favorite. This hearty dish swaps traditional beef for protein-packed, crumbled, and caramelized tofu, expertly seasoned with soy sauce, maple syrup, smoked paprika, and other savory spices to achieve a rich, umami profile. Paired with fluffy white rice and vibrant steamed broccoli, thinly sliced carrots add a delightful crunch, while scallions and toasted sesame seeds bring a bright and nutty finish to each bowl. Ready in under an hour, this recipe is perfect for busy weeknights or meal prep, offering a wholesome, vegetarian-friendly alternative that doesn’t compromise on taste. Whether you’re craving a quick dinner or looking to impress with a colorful, nutrient-packed meal, this customizable rice bowl is sure to hit the spot!
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Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 3 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp ground black pepper
- 2 tbsp olive oil
- 1.5 cups white rice
- 3 cups water
- 2 cups broccoli florets
- 1 carrot, thinly sliced
- 2 scallions, sliced
- 1 tbsp sesame seeds
Instructions
Drain and press the tofu to remove excess moisture. Once pressed, crumble the tofu into small, uneven chunks resembling ground beef consistency.
In a small bowl, mix together the soy sauce, maple syrup, rice vinegar, smoked paprika, garlic powder, onion powder, and ground black pepper.
In a large non-stick skillet, heat the olive oil over medium heat. Add the crumbled tofu and cook for 5-7 minutes, stirring occasionally, until starting to brown.
Pour the prepared sauce over the tofu and stir well to coat. Continue to cook for another 5 minutes until the tofu is well-coated and slightly caramelized. Remove from heat.
Meanwhile, rinse the white rice under cold water until the water runs clear. Combine the rice and water in a medium saucepan and bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is cooked and water is absorbed.
During the last 5 minutes of rice cooking, steam the broccoli florets until tender-crisp. You can use a steamer basket over the rice pot or microwave them in a covered dish with a tablespoon of water.
To assemble the rice bowls, divide the cooked rice among four bowls. Top with the savory tofu mixture, steamed broccoli, and sliced carrots.
Garnish each bowl with sliced scallions and a sprinkle of sesame seeds.
Serve warm and enjoy this hearty vegetarian meal!
Nutrition Facts
Calories |
1382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.2 g | 85% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1948 mg | 85% | |
| Total Carbohydrate | 126.3 g | 46% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 24.0 g | ||
| Protein | 83.5 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2960 mg | 228% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1741 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
