Tofu bowls

Vegan, and deliciously flavorful, this tofu bowl is worth skipping takeout for.

Servings: 4 bowls


  • 14 ounce package extra firm tofu
  • 2 tablespoons cornstarch
  • 3 Tbsp toasted sesame oil
  • Marinade:
  • 1/2 cup tamari (or soy sauce if not gluten-free)
  • 1/4 cup rice vinegar
  • 1 Tbsp garlic, finely minced
  • 1 Tbsp ginger, grated 
  • 2 Tbsp ketchup
  • 2 Tbsp maple syrup (optional)
  • 1 Tbsp Sriracha hot sauce (optional if you don’t like it spicy)
  • For the bowls
  • 1 lb broccoli chopped and steamed
  • 1 cup carrot sticks
  • 1 red pepper, cut into thin slices
  • 1/2 cup radish, cut into thin rounds and marinated in 2 tablespoons rice vinegar and 1 tablespoon sugar
  • 1 cup edamame, steamed
  • 1 cup cucumber, chopped into small cubes or circles
  • 2 green onions, thinly sliced
  • 2 cups white or brown rice, cooked (optional)
  • 2 tablespoons sesame seeds
  • Spicy mayo sauce – combine 2 parts vegan mayo to 1 part sriracha. 


  • Drain the tofu by pressing down on it gently between two paper towels, to get rid of the liquid. Cut tofu into 2 x 1/4-inch slices and set aside and toss in a bowl with cornstarch.
  • In a mixing bowl, mix the ingredients under the marinade list to create the marinade.
  • Now gently add the tofu to the marinade, and stir gently to coat the tofu on all sides with the marinade. You can set it aside for 15 minutes or longer in the fridge.
  • Add the sesame oil to a frying pan. When oil is hot, add the tofu and fry. Let the tofu cook for 2-3 minutes on each side until golden brown. 
  • Serve hot in bowls layered with rice (optional), vegetables, tofu and sprinkled with the sesame seeds. Drizzle with the spicy mayo sauce.

Healthy Chorizo Burrito Bowl

This Chorizo Burrito Bowl while packed with Mexican flavors, is a healthier than any version you’ll get in a restaurant but still just as delicious! Not only is it healthy, it’s a quick, delicious meal. Home-made chorizo takes center-stage on a bed of Cilantro Lime Rice along with tomato salsa, corn, black beans, lettuce, and so creamy guacamole. Pack it for lunch or get a quick dinner on the table, it’s a guaranteed favorite.


  • 1 cup – Lettuce, shredded
  • 1 tbsp – lime juice
  • Salt, to taste
  • 1 cup – Cooked Chorizo
  • 1 cup – Cooked Black Beans (see linked recipe for home cooked black beans or use canned – just rinse before using)
  • 2 cups – Cilantro Lime Rice
  • 1/4 cup – Queso Fresco cheese (I avoid it to keep it healthier, but use it for the kids)
  • 1/4 cup – Greek yogurt (replacing sour cream with yogurt makes it healthy while providing the same, delicious, creamy flavor
  • 1/4 cup – Pico de Gallo
  • 1/4 cup – Corn Salsa
  • 1/4 cup – Guacamole

In a rush: You can make it easier by using store bought chorizo (I have used V&V Supremo brand when in a pinch), and canned black beans – just rinse it out before using.


  1.  In a bowl, combine cabbage, lime juice, and salt . Combine and refrigerate until needed
  2. To serve:
    1. Layer each serving bowl with half a cup of the Cilantro Lime rice. Top rice with black beans, Chorizo, lettuce, cheese, yogurt, pico de gallo, corn salsa and guacamole, spreading it evenly across the bowls.
    2. Enjoy!


  1. If using store-bought chorizo, it will need to be cooked
    • Heat a pan and add 1 tbsp of oil
    • When oil is hot, add 1/2 a chopped onion. Fry onion for 2-3 minutes and then add chorizo.
    • Sauté for 7-8 minutes on a medium flame, stirring and breaking the meat up with the spatula, until it is fully cooked through and meat turns from bright red to reddish-brown