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Tofu Rice Bowl

Canada's Food Guide (food-guide.canada.ca) / Photo: Guide alimentaire canadien (guide-alimentaire.canada.ca)
Here is another vegetarian dish to add some variety to your diet.  Easy to make for a meal or snack!


Quick pickle:

  • 1 carrot
  • 3 radishes, thinly sliced
  • 250 mL (1 cup) water
  • 125 mL (½ cup) white vinegar
  • 3 cloves garlic
  • 2 mL (½ tsp) black pepper
  • 15 mL (1 tbsp) salt
  • 15 mL (1 tbsp) sugar

Tofu crumble:

  • 375 mL (1 ½ cups) uncooked brown rice
  • 15 mL (1 tbsp) sesame oil
  • 10 mL (2 tsp) grated ginger
  • 1 package (400 g/14 oz) firm tofu, crumbled
  • 30 mL (2 tbsp) hoisin sauce
  • 15 mL (1 tbsp) lime juice (about ½ lime)
  • 30 mL (2 tbsp) lower sodium soy sauce
  • 2 mL (½ tsp) dried basil
  • 45 mL (3 tbsp) water

Sriracha dressing:

  • 5 mL (1 tsp) sriracha
  • 85 mL (⅓ cup) lower fat Greek yogurt
  • 5 mL (1 tsp) lime juice

To assemble:

  • ½ large cucumber, sliced
  • ½ bell pepper, cut into thin strips
  • ½ bunch cilantro (optional)


  1. Prepare the quick pickle: Use a vegetable peeler to slice carrots into ribbons. Place into a small bowl or glass jar. Place radishes in a separate bowl or glass jar.
  2. In a small pot, bring water, vinegar, garlic, pepper, salt and sugar to a boil. Pour over carrots and radishes and let marinate for at least 20 minutes.
  3. Cook rice per package instructions.
  4. Prepare the tofu crumble: In a large pan, heat sesame oil and ginger over medium heat and cook for 1 minute. Add crumbled tofu and warm through while stirring.
  5. Pour in hoisin sauce, 15 mL (1 tbsp) lime juice, soy sauce, and basil. Stir well and add water. Cook until half of the water evaporates. Remove from heat.
  6. Prepare the sriracha dressing: Mix sriracha, yogurt, and 5 mL (1 tsp) lime juice together.
  7. Serve tofu on rice. Top with cucumber, bell peppers, cilantro, pickled carrots, pickled radishes, and dressing.


  • Use this pickling technique for other vegetables including red onions, bell peppers, and green beans.
  • Refrigerate the “quick pickle” in a sealed container for up to 4 weeks.
  • Little chefs can enjoy crumbling tofu. Older kids can peel carrots into ribbons.
  • Kids can’t handle the spice yet? Use Italian seasoning instead of sriracha.