Crispy Tofu Bowl

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Crispy tofu, nutty couscous, creamy avocado, juicy sweet tomatoes, and crunchy cucumber all come together in this colorful, protein-packed bowl. Toss in a quick spicy mayo, and you’ve got a balanced meal with bold texture and flavor. It’s easy to prep and great for weeknights.

A bowl full of couscous, cucumber, tomato, avocado, and breaded tofu drizzled in sauce.

This crispy tofu bowl nails it. Great texture, good flavor, quick to make. The tofu gets dunked in batter, coated in panko, then fried until golden and crunchy. Couscous cooks fast and soaks up all the good stuff.

Fresh cucumbers and tomatoes keep it crisp, avocado adds creaminess, and sesame sriracha mayo brings the heat. It’s simple, balanced, and perfect for busy nights or meal prep.

Want more protein ideas? Check out my article on vegan protein sources.

A bowl full of couscous, cucumber, tomato, avocado, and breaded tofu drizzled in sauce.
A bowl full of couscous, cucumber, tomato, avocado, and breaded tofu drizzled in sauce.

Change up the grain, switch the veggies, or use another sauce. Once you get the hang of crispy tofu, you’ll put it in everything from stir-fries to wraps.

Ingredients

This is a brief overview of the ingredients used in this recipe, followed by substitution ideas. Read the recipe card below for exact measurements.

Close-up of breaded tofu.
  • Tofu: I use soy-free tofu because of a soy allergy. Extra firm tofu will also work.
  • All-purpose flour: Gives the breadcrumbs something to stick to.
  • Garlic powder + Paprika: Adds savory flavor to the batter to help layer flavor.
  • Salt and black pepper: Essential seasoning that keeps the tofu from tasting bland.
  • Panko breadcrumbs: Extra crispy Japanese-style breadcrumbs that give the tofu that signature crunch.
  • Oil: For frying the tofu until golden brown and crispy on all sides.
  • Couscous: A light and fluffy base that’s super easy to make.
  • Persian cucumbers: Crunchy, fresh, and not too watery. Great for salads.
  • Grape tomatoes: Sweet and juicy.
  • Avocado: For a soft, buttery texture.
  • Fresh parsley: Bright and herby, it adds freshness. Try basil, mint, cilantro, or green onions.
  • Sesame seeds: Add a nutty flavor and subtle crunch; they’re a nice finishing touch.
  • Vegan mayo: Creamy base for the sauce.
  • Sriracha: Brings the heat and tangy flavor.
  • Lime juice: Adds brightness and acidity to balance the richness of the mayo.
  • Sesame oil: Nutty and aromatic; gives the sauce a deep, savory backbone.

Substitutions

  • Panko: Crushed cornflakes will also work.
  • Couscous: Sub with quinoa, rice, or even noodles. Quinoa adds more protein and a slightly nuttier flavor.
  • Cucumbers: Use regular cucumbers if Persian cucumbers aren’t available, but remove seeds to avoid too much moisture.
  • Sriracha: Any hot sauce will work, or leave it out for a mild version.
A bowl full of couscous, cucumber, tomato, avocado, and breaded tofu drizzled in sauce.

Instructions

Prep Tips:

  • A kettle is needed for the couscous. The tofu is fried in oil in a skillet on the stovetop.
  • Prep the cucumbers and tomatoes. Don’t slice the avocado until just about to serve to prevent it from turning brown.

Start by cooking the couscous because it’s hands-off once you combine it with water. Then move on to the tofu prep, followed by chopping the fresh veggies and mixing the sauce.

  1. To cook the couscous, combine an equal amount of dried couscous with boiling water and a pinch of salt. Stir briefly and add a lid. Let it sit for at least 5 minutes, or until you need it. Fluff with a fork before serving.
  2. Slice tofu into cubes. In a bowl, whisk flour, garlic powder, paprika, salt, pepper, and cold water into a smooth batter. Place the breadcrumbs in another bowl.
  3. Dip tofu cubes into the batter, then coat with panko breadcrumbs.
  4. Heat oil in a frying pan over medium heat. Fry tofu (in batches if needed – my skillet is large enough for a whole block) until golden and crispy on all sides. This takes about 3-4 minutes on the first side and then only 2 minutes or so on the other side. Fry for a minute on any other side that isn’t crispy. If your oil is deep enough, you may only need to flip once. If you use minimal oil, you’ll need to flip several times. Transfer to a paper towel-lined plate and sprinkle with salt.
  5. Prep the veggies: slice cucumbers, halve tomatoes, and cut the avocado into slices.
  6. Stir together mayo, sriracha, lime juice, and sesame oil until smooth.
  7. Assemble bowls with couscous, crispy tofu, veggies, and sauce. Garnish with parsley and sesame seeds. Serve immediately.
A bowl full of couscous, cucumber, tomato, avocado, and breaded tofu drizzled in sauce.

Jacqueline’s Tips for Making Crispy Tofu Bowls

  • Use extra-firm tofu: Softer tofu will fall apart during frying. Be gentle when working with soy-free tofu, if using.
  • Cold water in the batter matters: Cold water helps prevent lumps when mixing with flour.
  • Don’t overcrowd the pan: Fry the tofu in batches if needed. If the pan is too crowded, the tofu won’t crisp up evenly. My large skillet is big enough to fry them all at the same time. It’s 11 inches across at its base.
  • Prep everything before frying: Have your veggies sliced and sauce ready to go so you can serve everything hot and fresh as soon as the tofu is done.
  • Cook couscous properly: Bring water to a boil, stir in couscous, and cover. Let it sit 5 minutes, then fluff.
  • Taste the sauce before serving: Everyone’s heat tolerance is different. Start with less sriracha and adjust to your liking.

Storage

Store the tofu, couscous, sauce, and veggies in separate airtight containers in the fridge.

The tofu will stay fresh for 3–4 days, but will lose some crispness. To reheat, warm it in a hot pan or air fryer for a few minutes to bring the crunch back.

Store the sauce in a jar or small container, and it’ll keep for up to a week. Avoid freezing, as tofu texture can change, and veggies like cucumbers won’t hold up.

Frequently Asked Questions

What’s the best tofu for a crispy tofu bowl?

If not using soy-free tofu, use extra-firm tofu, as it holds its shape well, crisps up nicely, and doesn’t fall apart in the pan.

If you’ve made this Crispy Tofu Bowl recipe or another recipe on My Plant-Based Bowl, I’d love it if you’d leave a comment with a recipe rating. I’d love to know how you enjoyed it, and ratings help other people know that the recipe is worth trying.

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A bowl full of couscous, cucumber, tomato, avocado, and breaded tofu drizzled in sauce.

Crispy Tofu Bowl Recipe

Crispy tofu coated in seasoned panko served with couscous, fresh veggies, and spicy mayo for a quick and flavorful meal.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Serving Size 4

Equipment

Ingredients

Tofu

  • 340 grams soy-free tofu cut into cubes, 1 block of tofu
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 3/4 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1/2 cup cold water
  • 1 cup Panko breadcrumbs
  • oil for frying

Bowl

  • 1/2 cup couscous
  • 1 Persian cucumber sliced
  • 6 grape tomatoes halved
  • 1 avocado sliced
  • fresh parsley
  • 1/2 teaspoon sesame seeds

Sauce

  • 1/4 cup vegan mayo
  • 1-2 tablespoons sriracha hot sauce
  • 1 teaspoons lime juice
  • 1 teaspoons sesame oil

Instructions

Make the Couscous

  • Combine an equal amount of dried couscous with boiling water. Add a pinch of salt. Stir briefly and add a lid. Let sit for at least 5 minutes. Fluff with a fork before serving.

Make the Sriracha Mayo

  • Stir together mayo, sriracha, lime juice, and sesame oil until smooth.

Prep the Veggies

  • Slice cucumbers, halve tomatoes, and cut avocado into slices.

Prep the Tofu

  • Slice tofu into cubes. In a bowl, whisk flour, garlic powder, paprika, salt, pepper, and cold water into a smooth batter. Place the breadcrumbs in another bowl.
  • Dip tofu cubes into the batter, then coat with panko breadcrumbs.

Cook the Tofu

  • Heat oil in a large skillet over medium heat.
  • Fry tofu, in batches if needed, until golden and crispy on all sides. This takes about 3-4 minutes on the first side and then only 2 minutes or so on the other side. Fry for a minute on any other side that isn’t crispy. If your oil is deep enough, you may only need to flip once. If you use minimal oil, you’ll need to flip several times.
  • Transfer to a paper towel-lined plate and sprinkle with salt.

Assemble the Bowl

  • Assemble bowls with couscous, crispy tofu, veggies, and sauce. Garnish with parsley and sesame seeds. Serve immediately.

Video

Notes

Use extra-firm tofu. Softer tofu will fall apart during frying. Be gentle when working with soy-free tofu, if using.
Cold water helps prevent lumps when mixing with flour.
Don’t overcrowd the pan. Fry the tofu in batches if needed. If the pan is too crowded, the tofu won’t crisp up evenly.
Prep everything before frying. Have your veggies sliced and sauce ready to go so you can serve everything hot and fresh as soon as the tofu is done.
Taste the sauce before serving: Everyone’s heat tolerance is different. Start with less sriracha and adjust to your liking.
Store the tofu, couscous, sauce, and veggies in separate airtight containers in the fridge.
The tofu will stay fresh for 3–4 days, but may lose some crispness. To reheat, warm it in a hot pan or air fryer for a few minutes to bring the crunch back.
Store the sauce in a jar or small container, and it’ll keep for up to a week. Avoid freezing, as tofu texture can change, and veggies like cucumbers won’t hold up.
Calories: 444kcal | Carbohydrates: 43g | Protein: 23g | Fat: 19g | Sodium: 788mg | Potassium: 613mg | Fiber: 6g | Sugar: 2g | Vitamin A: 432IU | Vitamin B12: 0.1µg | Vitamin C: 12mg | Calcium: 62mg | Iron: 2mg
A bowl full of couscous, cucumber, tomato, avocado, and breaded tofu drizzled in sauce with the text crispy tofu bowl.

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My Plant-Based Bowl | Jacqueline

Hi, I’m Jacqueline. I write this website and create plant-based recipes that are easy to make and taste great. I love cooking and making elaborate bowl recipes, gardening and taking care of my little cabin, and I’m happy reading or watching a new show on Netflix.

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