This Vegetarian Broth Bowl recipe is filled with a creamy broth, steamed rice, and the most delicious tofu mince that perfect mimics ground meat! It’s comforting and easy enough for a weeknight dinner.
Love a good brothy bowl? You need to try our Peanut Miso Ramen as well as our Super Easy Brothy Beans and our Creamy Coconut Tofu Soup!
Why you’ll love these simple brothy bowls!
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Ingredients needed
The ingredients for this recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
Broth – I suggest using a good quality broth here since it’s such an integral part of the recipe. If you have access to it, Trader Joe’s makes a really delicious Miso Ginger broth that is perfect in this recipe.
Red Curry Paste – this adds a good flavorful base to our broth with a little hint of heat that is delicious.
Peanut Butter – make sure to use a creamy natural peanut butter that will blend nicely into the broth.
Lime Juice – adds a nice touch of acidity and brightness to the recipe.
Coconut Milk – this is the other component to the broth that adds so much creaminess! I recommend using a lite coconut milk but full fat also works well.
Tofu – my preference here is for a super firm tofu. It requires no pressing, is higher in protein, and is just overall so easy to work with.
Bouillion – I love the Better Than Bouillon brand and use it religiously in many of my recipes.
Tomato Paste – this adds a strong kick of umami to our tofu mince.
Maple Syrup – honey or agave also work well. This adds a little sweetness and balances out the flavors in our tofu.
Soy Sauce – for a salt and flavor in both the tofu and the broth.
Ginger – this brings the tofu mince to life and really adds a lot of flavor.
Basmati Rice – this bulks up our meal and is delicious when it soaks up all of the broth!
How to Make It
Just a reminder that you can find the FULL written recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you 🙂
Cook your rice according to package directions. I love cooking it in a pressure cooker but a rice cooker or the stovetop also work well.
Grate your tofu using the large side of a box grater (or crumble it finely with your hands). Heat a little olive oil in a large skillet over medium heat. Once hot, add in the tofu and saute for 10 minutes, stirring often until browned and a little crispy.
Make the broth by combining the broth, coconut milk, soy sauce, lime juice, peanut butter, and red curry paste. Stir until combined and let simmer gently to heat through.
Assemble the bowls by layering in the rice and tofu ground “meat”. Ladle in the broth and any desired toppings such as cucumber slices, lime wedges, cilantro, green onion, and chili crisp oil.
Recipe Tips
Use a good quality broth – this really does make a big difference in this recipe. If you’re able to get your hands on the miso ginger broth from Trader Joes, I highly recommend that!
Crisp the tofu up nicely – you may feel inclines to rush this step but don’t do it! Luckily the broth and tofu can cook simultaneously but be sure to give the tofu the full 10 minutes to release as much of the excess moisture as possible.
Store leftovers separately – the rice and the tofu soak up the broth rather quickly. So if you have any leftovers, I suggest storing the broth in one container and the tofu + rice in a separate container. When ready to serve, you can combine them.
Vegetarian Broth Bowls
Ingredients
For the rice
1 cup of dry basmati rice
For the broth
2 cups veggie broth1 can 15 oz lite Coconut Milk full fat also works2 Tablespoons natural creamy Peanut Butter2 tablespoons red curry paste1 lime juiced2 tablespoons soy sauce
For the tofu “meat”
15 oz Super-firm tofu Extra-firm tofu also works great!1 tablespoon olive oil divided1 teaspoon vegetarian beef bouillon*¼ cup soy sauce½ tablespoon maple syrup1 teaspoon fresh ginger grated (or ½ teaspoon of fried ginger)2 tablespoons tomato paste
For serving
Green onionsCucumberCilantroChili crunchSesame seeds
Instructions
Notes
Store leftovers – separately with the broth in one container and the tofu + rice in a separate container. The rice and tofu soak up the broth as they sit so it’s best to store them separately.
Nutrition
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