This savory tofu bowl is the kind of meal that feels simple, satisfying, and just a little addictive. Crispy air-fried tofu gets tossed in a bold soy-chili marinade, then layered over warm rice with quick-pickled cucumbers, creamy avocado, and fresh crunchy veggies. The finishing touch is a creamy chili crisp drizzle made with Forager Project Greek Style yogurt for a tangy, high-protein kick. It’s an easy plant-based dinner packed with flavor—perfect for weeknights, meal prep, or your next “Girl Dinner” moment.
Ingredients
Prep
- Press tofu between paper towels and weigh down with a cutting board or plate for 10 minutes.
- In a medium bowl, combine soy sauce, rice vinegar, sesame oil, chili crisp, maple syrup or agave nectar, granulated garlic, ginger, and a pinch of salt. Stir to combine. Tear tofu into chunks, add to the marinade, and toss to coat evenly. Set aside.
- In a separate bowl, combine cucumbers, rice vinegar, agave nectar or maple syrup, and a pinch of salt. Mix well and set aside to quick pickle.
- Preheat air fryer to 400°F. Spray or line the air fryer basket to prevent sticking. Add tofu in an even layer and air fry for 10 minutes. Shake basket, then air fry for another 5 to 6 minutes, or until crispy.
- In a small bowl, combine Forager Project Cashewmilk Yogurt Unsweetened Plain, chili crisp, rice vinegar, agave nectar, granulated garlic, and salt. Stir until smooth. Add water as needed to thin to a drizzle consistency.
- To serve, layer cooked rice, quick pickled cucumbers, shaved carrots, crispy tofu, and avocado. Drizzle with creamy chili crisp yogurt sauce and garnish with scallions and sesame seeds.
Pro tip: Tearing the tofu instead of cubing it creates craggy edges that crisp up beautifully in the air fryer and soak up more marinade.
Storage note: Store leftovers in airtight containers in the refrigerator for up to 3 days. Keep sauce separate for best texture.
