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.
Ideas include:
- 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!
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Sweet Chili Coconut Tofu Bowls
- Total Time: 5 minutes
- Yield: 2 servings 1x
Description
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.
Ingredients
- 1/2 a batch of crispy coconut crusted tofu
- 1/2 cup sugar snap peas, trimmed (42g)
- 3/4 cup fresh pineapple chunks (125g)
- 1 small carrot, shredded or julienned (65g)
- 1/2 cup corn (80g)
- 1/2 cup edamame (80g)
- 1/4 cup sweet chili sauce (60ml)
- 2 cups rice (400g // or grain of choice for serving)
- lime wedges for serving
Instructions
- Prepare batch of crispy coconut crusted tofu (not included in prep time assuming you have a batch ready). I make extra batches for meal prep and keep it in the fridge to save time. Measure, wash and prep the rest of the ingredients.
- Divide the rice into two bowls. Top each bowl with equal amounts of coconut crusted tofu, sugar snap peas, pineapple, carrots, corn and edamame. Drizzle each bowl with 2 tbsp of sweet chili sauce (or more to taste) and serve with fresh lime juice.
Notes
- Helpful Equipment: Air fryer, baking tray, meal prep containers
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 5 minutes
- Category: entree
- Method: baking
- Cuisine: vegan, gluten free, asian
Nutrition
- Serving Size: 1 bowl
- Calories: 705
- Sugar: 29.8g
- Sodium: 1074mg
- Fat: 18.5g
- Saturated Fat: 8.9g
- Unsaturated Fat: 7.9g
- Trans Fat: 0
- Carbohydrates: 106.2g
- Fiber: 11g
- Protein: 28.6g
- Cholesterol: 0
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