Tofu Bowl


Easy, customizable, versatile, delicious. I found an original recipe that laid the basics out for me. Ever since then I have made changes, updates and upgrades to the types of toppings I choose. Even my husband loves this recipe.




  • 2 cups black rice

  • 4 cups spinach

  • 1 medium sweet potato (or butternut squash), cooked, peeled, cubed

  • 1 avocado, cubed

  • 1/2 cup cherry tomatoes

Tofu & Spices:

  • 1 package extra firm tofu, diced into cubes

  • 1 small sweet onion, diced

  • 1 cup mushrooms, sliced 

  • 1 tbsp chipotle powder

  • 1 tbsp smoky paprika

  • 1 tbsp cumin powder

  • 1/4 cup Tamari (soy sauce)

  • 2 tbsp pure maple syrup

YumYum Sauce:

  • 2 tbsp Vegenaise

  • 1 tsp maple syrup

  • 1/4 tsp smoky paprika

  • 1 tsp hot sauce

  • 1 tsp lemon juice


  1. Heat a large sauté pan over high heat and add 1 teaspoon extra virgin olive oil. Add in the onions and shiitake mushrooms. Add a drizzle of tamari (about 1 tsp) and a sprinkle of black pepper. Sauté until the onions caramelize and the shiitake mushrooms are tender and edges start to brown a bit. Transfer this mixture to a side bowl.

  2. Tofu: In the same large skillet over high heat. Add one teaspoon of the extra virgin olive oil. When oil is hot, add the tofu cubes. Sauté for 2-3 minutes until edges start to brown. Then add in tamari, maple syrup, paprika, cumin and chipotle powder. Salt and pepper to taste. Sauté and flip tofu cubes until all the sides are blackened and you are happy with the flavor. 

  3. Sauce: Whisk the vegan mayo, hot sauce, maple and paprika together until smooth and creamy. Place in fridge until needed.

  4. Assembly:  Add 1 cup of black rice to each serving bowl. Then add the toppings then drizzle the creamy sauce overtop.