These Sweet Chili Coconut Tofu Bowls feature crispy coconut crusted tofu, pineapples, veggies and rice covered in sweet chili sauce! Perfect for healthy meal prep or a quick and easy weeknight dinner.
Real life meals when I’m not trying to be fancy for the blog include a steamy bowl of rice, crispy tofu (in any shape or form) and lotssss of veggies ♡.
There are so many ways to enjoy tofu but this sweet chili rice bowl with crispy coconut crusted tofu has been on repeat around here because 1) hello, crispy crunchy tofu crusted in coconut (!!) and 2) sweet chili sauce.
Yes, I am saying sweet chili sauce is the answer to any meal that needs a lift in flavour.
Quick and easy meals like these has been my life saver since like, forever. *Reminiscing university student days*. You can really use any ingredients you have on hand. Very versatile and customizable.
- Don’t want to use white rice? Swap it out for brown rice, quinoa, millet, mixed rice or even spinach.
- Don’t have pineapple? Omit or use mangoes.
- And really for the vegetables, you can use ANYTHING. Cooked or raw. Go wild.
And all you have to do is layer it into a bowl. Grains first, vegetables, the crispy coconut tofu and drizzle it generously with sweet chili sauce.
If you want to make it for meal prep, it lasts for 3-4 days in the fridge. Just keep the sweet chili sauce in a small container on the side and drizzle it on after you’ve reheated the rest of the bowl in the microwave.
This is an awesome way to get anyone that doesn’t like vegetables (lookin’ at Eric right now) to eat their vegetables! He LOVES this vegan tofu bowl so much and I can add a ton of vegetables into his bowl without him complaining.
I really hope you guys try and love this recipe as much as we do!
More Delicious Tofu Recipes to Try!
If you recreate this Sweet Chili Coconut Tofu Bowls let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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