VEGAN: Brown Rice Bowl With Lemongrass, Tofu, and Cashews

A true complete vegan meal in a bowl for one to enjoy any time of the day.

v 020aA lot of those who are on a diet usually limit or eliminate rice from their plates. What most don’t really know is that rice can still be included and one can still be on a balanced even with rice in the menu. The only thing is choosing the right type of rice to fit your diet plan.

Brown rice with some lemongrass, cashew and tofu, now who says this isn’t healthy. The idea of tofu in the dish is heaven for me. And this recipe, with all those ingredients and flavors, is definitely a keeper.

The best part of it aside from it being so delicious is it being so darn easy and quick to make. Anyone could actually make this dish and the tofu won’t even be that obvious for those who do not like tofu that much. So try it out and tell me what you think.

Check out the recipe below.

Brown Rice Bowl with Lemongrass, Tofu And Cashews


8 ounces extra firm tofu
3 tablespoons soy sauce, divided
2 1/2 tablespoons flavorless vegetable oil, such as grapeseed
1/2 onion, thinly sliced
3 tablespoons grated lemongrass (white part only)
1 teaspoon grated ginger
1 clove garlic, minced
1/4 teaspoon red pepper flakes (optional)
2 teaspoons lime juice
3 cups cooked brown Basmati rice
1/4 cup cashews, toasted and coarsely chopped
1/4 cup coarsely chopped cilantro leaves


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Preheat oven to 350°F.

Rinse and drain tofu. Cut tofu into 1/2-inch thick slices and place between clean kitchen towels (or paper towels). Place a heavy object such as a skillet or cutting board on top to press out excess liquid. Let sit 15 minutes.

Cut tofu into 1/2-inch cubes and toss in a bowl with 2 tablespoons soy sauce.

Lightly oil a baking sheet and spread the tofu cubes evenly on the sheet. Bake tofu for 15 minutes and flip over. Continue baking for about 10-15 minutes until tofu is toasted and chewy. Remove from oven.

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Heat vegetable oil in a skillet over medium heat. Add onion, lemongrass, ginger, garlic, and red pepper flakes and cook, stirring frequently, until onions are soft and translucent.

Stir in remaining 1 tablespoon soy sauce and lime juice and scrape any browned bits from the bottom of the pan.

Add rice and tofu and stir to combine and heat through.

Remove from heat, stir in cashews and cilantro, and serve.


A very big thank you to for this complete and delicious vegan dish!