Sticky Tofu Rainbow Vegan Salad Bowl

Plantiful Palate
2d
8 min read

On the days when you want something bright, crunchy and satisfying but really do not fancy another plain salad, this Sticky Tofu Rainbow Vegan Salad Bowl is the answer. Think caramelised cubes of tofu with a glossy soy sesame glaze, nestled against warm brown rice, sweet pops of corn, roasted broccoli, crunchy carrot ribbons and tangy pickled onions, all finished with fresh rocket and a sprinkle of sesame seeds. It is the kind of bowl that makes you feel energised rather than weighed down, the perfect middle ground between comfort food and a fresh vegan salad recipe.

It is also a brilliant reminder of how versatile vegan recipes can be when you layer texture and flavour. The tofu gives you serious plant protein, the vegetables bring colour and crunch and the simple dressing ties everything together with a savoury sweet finish. This bowl fits neatly into your weekly rotation of vegan salad recipes, and it sits happily alongside lacto vegetarian recipes on a mixed table, so everyone can build the bowl they love. Once you have made it a couple of times, you will start craving it on busy weeknights because it feels like a treat but eats like a nourishing everyday dinner.

Recipe:

Serves: 4

Prep time: 25 minutes
Cook time: 25 minutes
Total time: 50 minutes

Ingredients:

For the sticky tofu marinade:

400 g firm tofu, pressed and cut into cubes
3 tbsp soy sauce or tamari
2 tbsp maple syrup or agave
1 tbsp rice vinegar
1 tbsp toasted sesame oil
2 cloves garlic, finely grated
2 tsp fresh ginger, finely grated
1 tbsp cornflour
1 tbsp sesame seeds

For the roasted broccoli:

1 medium head broccoli, cut into small florets
1 tbsp neutral oil
1 tbsp soy sauce
1 tsp maple syrup

For the quick pickled onions:

1 small red onion, thinly sliced
60 ml apple cider vinegar
60 ml water
1 tbsp maple syrup
½ tsp salt

For the bowls:

250 g brown rice, rinsed
400 ml water or vegetable stock
150 g sweetcorn kernels, cooked or tinned and drained
2 medium carrots, peeled into ribbons
60 g rocket leaves
80 g shredded red cabbage
Extra sesame seeds, to garnish

For the simple dressing:

2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp maple syrup
1 tsp toasted sesame oil

Method:

Start with the rice. Add the rinsed brown rice and water or stock to a saucepan and bring to a gentle boil. Reduce the heat, cover with a lid and simmer for 20 to 25 minutes until the grains are tender and the liquid is absorbed. Turn off the heat, fluff with a fork and let it steam under the lid while you prepare everything else.
While the rice cooks, make the quick pickled onions. In a small bowl or jar, whisk together vinegar, water, maple syrup and salt. Add the sliced red onion, press down so it is submerged and leave it to marinate while you cook. The onions will turn bright pink and tangy.
Heat the oven to 200°C fan 180°C and line a large baking tray with baking paper. In a bowl, whisk soy sauce, maple syrup, rice vinegar, sesame oil, garlic and ginger. Sprinkle in the cornflour and whisk again until you have a smooth glossy marinade.
Add the tofu cubes to the bowl and toss gently until every piece is coated. Scatter the tofu onto one side of the lined tray, leaving space between the cubes so they can caramelise rather than steam.
In a separate bowl, toss the broccoli florets with neutral oil, soy sauce and maple syrup. Spread them out on the other side of the tray. Roast tofu and broccoli for 20 to 25 minutes, turning the tofu once halfway through, until the tofu is deeply browned in places and the broccoli edges are crisp and slightly charred. Sprinkle the sesame seeds over the tofu in the last 5 minutes of cooking.
While the tray bakes, prepare the fresh vegetables. Peel the carrots into long ribbons using a vegetable peeler. Rinse and dry the rocket leaves and slice the red cabbage into fine shreds if not already prepared. Arrange the sweetcorn in a small bowl ready for serving.
Whisk together soy sauce, rice vinegar, maple syrup and toasted sesame oil to make the dressing. Taste and adjust, adding a little extra vinegar for more brightness or more maple syrup if you like it sweeter.
To assemble the bowls, divide the warm brown rice between four wide bowls. Arrange piles of sticky tofu, roasted broccoli, sweetcorn, carrot ribbons, rocket, red cabbage and pickled onions on top, leaving some of the rice peeking through.
Drizzle each bowl with the simple dressing and scatter over extra sesame seeds. Serve immediately while the tofu and broccoli are still warm and the rice is fluffy.

Love the cooking, hate the cleanup?

If you've ever talked yourself out of trying a new recipe because the thought of scrubbing another blender full of cashew cream made you want to cry, I get it. Plant-based cooking is incredible, but let's be honest, the tahini coated food processor, the nutritional yeast everywhere, the stack of cutting boards, it adds up fast. The Capsule dishwasher has become my secret weapon: a compact, portable countertop unit that needs no plumbing and fits right next to your sink. Fill the tank, load everything from your blender to your biggest pan, press start. 15 minutes later, it's all sterilized and dry.

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Why it works for plant-based cooking:

🥘 Handles the sticky stuff - tahini bowls, nut milk blenders, nutritional yeast everywhere
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Get yours today!

Additional Tips:

Press the tofu for at least 15 minutes so it can soak up more of the sticky marinade. A quick press between clean tea towels with a weight on top works well.
If you have time, marinate the tofu for 30 minutes in the fridge before baking to deepen the flavour.
Cut the broccoli into small even florets so they roast quickly and develop those caramelised edges that make vegan salad recipes feel more indulgent.
Keep the pickled onions in a jar in the fridge. They will keep for up to a week and are brilliant on sandwiches, tacos and other vegan recipes.
This bowl is very flexible. Swap rocket for baby spinach, use quinoa instead of brown rice or add extras like sliced cucumber or edamame for more crunch and protein.
For more ideas on building colourful bowls and everyday vegan salad recipes, explore Plantiful Palate.

Alternative Cooking Methods:

Air fryer tofu: cook the marinated tofu cubes in an air fryer at 190°C for 12 to 14 minutes, shaking the basket halfway through, until crisp and caramelised. Roast the broccoli separately or air fry it for the last 8 minutes.
Pan fried tofu: sear the marinated tofu in a non stick pan over medium heat, turning often, until the glaze thickens and the edges turn sticky and golden.
Steamed broccoli: if you prefer a lighter bowl, steam the broccoli florets for 4 to 5 minutes instead of roasting, then season with a little soy sauce and sesame oil.

Allergy information / alternatives:

Gluten free: use tamari instead of soy sauce and check that your vinegar and stock are certified gluten free.
Soy free: replace tofu with chickpeas or roasted cubes of sweet potato and use coconut aminos instead of soy sauce.
Nut free: this recipe is naturally nut free. If you add extras like chopped nuts for crunch, keep them on the side for anyone with allergies.

Nutritional Information (per serving):

Calories: 540
Protein: 22 g
Carbohydrates: 78 g
Fat: 14 g
Sugar: 17 g
Salt: 2.6 g

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.

For more flavour rich vegan recipes, nourishing lacto vegetarian recipes, and warming vegan recipes, explore Plantiful Palate and keep discovering dishes to share.

Sticky Tofu Rainbow Vegan Salad Bowl FAQs

❓ How do I make a vegan salad recipe that is actually filling for dinner?

This Sticky Tofu Rainbow Salad Bowl combines protein rich tofu, hearty brown rice and plenty of vegetables so you get a balanced meal that feels substantial. It sits firmly in the category of vegan recipes you can serve as a main, not just as a side.

❓ Can I meal prep this tofu salad bowl for busy weekdays?

Yes. Cook the rice, tofu and broccoli in advance and store them in the fridge for up to three days. Keep the dressing and fresh vegetables separate, then assemble and drizzle just before serving so your vegan salad recipe stays crisp.

❓ What is the best way to get sticky flavourful tofu for bowls like this?

Cornflour in the marinade helps the glaze cling to the tofu and caramelise in the oven. Pressing the tofu first and giving it enough space on the tray are both key for getting those golden edges.

❓ Can I change the vegetables in this rainbow bowl?

Absolutely. Swap in whatever you have, roasted sweet potato, grilled courgette, cucumber slices or shredded lettuce all work well. The base idea is flexible so you can keep using it across many vegan recipes.

❓ How can I make this bowl higher in protein?

Use extra tofu, add a handful of edamame or mix in cooked lentils with the rice. These simple tweaks turn the bowl into a very protein rich option within your vegan salad recipes collection.

❓ Can I serve this Sticky Tofu Rainbow Salad Bowl cold?

Yes. It is delicious at room temperature, which makes it ideal for packed lunches or picnics. Let the rice and tofu cool completely before assembling if you plan to eat it cold.

❓ What dressing works best for a sweet and savoury vegan salad like this?

A simple mix of soy sauce, rice vinegar, maple syrup and sesame oil is all you need. It echoes the flavours in the tofu marinade so the whole bowl tastes cohesive and satisfying.

❓ How long will leftovers keep in the fridge?

Stored in airtight containers, components of this bowl keep well for up to three days. Keep the dressing separate and add just before serving to maintain the best texture.

If you’re looking for more vegan recipes or lacto vegetarian recipes like this one, visit Plantiful Palate’s full recipe library.

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