Summer Garlic Olive Oil Rice Bowls With Crispy Tofu

Summer Garlic Olive Oil Rice Bowls With Crispy Tofu

Packed full of flavour AND nutrients! This crispy tofu rice bowl is the perfect meal for when you just don't know what to make. A healthy dish that's also gluten-free and vegan for a well-balanced lunch, dinner, and everything in between! Easy to make, and even easier to eat! 


High in protein, nutritious and delicious! These tofu rice bowls made with Banza Chickpea Garlic Olive Oil Rice will have everyone coming back for seconds! 

Serves 4
Vegan, Gluten-Free


1-198g package Banza Chickpea Garlic Olive Oil Rice 

1 package extra firm tofu, cut into cubes

1 tablespoon cornstarch

Salt and pepper

1 zucchini, diced small 

2 cups fresh spinach

2 teaspoons Abokichi Okazu Spicy Chili Miso Sesame Oil Chili Crisp

½ cup diced cherry tomatoes

½ cup vegan feta cheese

Chopped parsley, for serving



Prepare the Banza chickpea rice according to package instructions.

Place the cubed tofu in a bowl. Sprinkle it with cornstarch and season with salt and pepper. Toss together. Heat 2 tablespoons of avocado oil in a frying pan over medium heat and add the tofu. Fry on all sides for about 7-8 minutes, until crispy. Remove the tofu from the pan and set aside on a paper towel lined plate. 

Add the zucchini to the same pan and season with salt and pepper. Saute until slightly softened - about 3-4 minutes. Add the spinach with the chili crisp, and cook until spinach is just slightly wilted, about one minute. 

To serve, layer the rice, tofu, and sauteed vegetables. Top with fresh tomatoes, vegan feta, and parsley. Add more chili crisp to taste, toss together and enjoy. 

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