(MEATLESS MONDAYS/VEGAN RECIPES) We all know rice dishes can get monotonous, so why not perk things up with a little Southeast Asian flair? For this week’s Meatless Monday, try this vegan brown rice bowl with zesty lemongrass, chewy baked tofu, and crunchy cashews.

You can use brown Basmati rice or other varieties of brown rice, white rice, or even quinoa. Feel free to substitute peanuts instead of cashews for a similar nutty flavor, and add in vegetables like carrots, mushrooms, and Asian greens.

Fresh and savory, this bowl can be a perfect, protein-packed lunch or served alone or as a side dish at dinner. What’s more, it’s great for leftovers and can be adapted to practically anything in your refrigerator or pantry. As always, happy eating! — Global Animal

Brown Rice Bowl with Lemongrass, Tofu, and Cashews. Photo Credit: The Kitchn

Brown Rice Bowl with Lemongrass, Tofu, and Cashews

Yield: 2-4 Servings


  • 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


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.

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.

Recipe Courtesy of The Kitchn

More The Kitchn: http://www.thekitchn.com/recipe-brown-rice-bowl-with-tofu-and-lemongrass-166713

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