Golden Tofu and Mixed Vegetable Rice Bowl
Prep time
Cook time
Total time
Feel free to mix-up the vegetables according to taste and season. Broccoli, summer squash, baby corn, and bean sprouts are a few others that would be delicious. This recipe is adapted from Vegetarian Times online.
Recipe type: Entree
Cuisine: Asian
Serves: 3 to 4 servings
  • 2 tablespoons coconut oil, peanut oil, or your favorite cooking oil, divided
  • 1 14-ounce package extra-firm tofu, drained, pressed to remove excess water, and cut into ½-inch cubes
  • 4 teaspoons low-sodium soy sauce or wheat-free tamari (for gluten-free), divided, plus more to taste
  • 1 small to medium onion, chopped into 1-inch wedges
  • 1 medium red, yellow or orange bell pepper, chopped into 1-inch wedges
  • 8 ounces mushrooms, quartered or thickly sliced
  • 2 cups shredded cabbage
  • 2 tablespoons nutritional yeast
  • ¼ teaspoon salt, or to taste
  • ¼ teaspoon black pepper, or to taste
  • 3 cups cooked brown rice
  1. Heat 1 tablespoon oil in a skillet or wok over medium-high heat. Add the tofu cubes and toss them to coat with the oil. Cook for 8 to 12 minutes, stirring periodically, until the tofu is golden brown.
  2. Add 2 teaspoons soy sauce, and stir-fry the cubes for 2 minutes more. Remove them to a bowl.
  3. Add the remaining 1 tablespoon oil to your skillet and heat it over medium-high heat. Add the onions and stir-fry for 3 minutes. Add the bell pepper and stir fry for 3 minutes. Add the mushrooms, cabbage, and return the tofu to the pan, and stir fry everything for another 2 to 3 minutes. The mushrooms should cook and shrink a bit, and the cabbage will wilt.
  4. Add the nutritional yeast, remaining 2 teaspoons soy sauce, salt, and pepper, and stir-fry for 1 to 2 minutes.
  5. Serve the stir-fry over bowls of brown rice with additional soy sauce for seasoning to taste.
Recipe by Go Dairy Free at