3 Ingredient Tofu Bowl

Ah! Let me start this post by saying I am really struggling with this work/life balance thing right now. The first few weeks at work I surprised myself by miraculously staying on top of things. And then I realized that my sleep and energy were seriously getting impacted. So I had to take a blogging & social media break. I am slowly and sadly realizing I can’t do everything I thought I would be able to and definitely need to cut back on some things. Blogging however, won’t be one of them. I just won’t be able to spend as much time as I used to. I am confident that I’ll figure things out at some point, hopefully sooner rather than later. I appreciate your comments and check ins! I hope to get caught up on your blogs soon.


And speaking of not having time! I was super pressed for time last weekend. I had *completely* overbooked myself and when it came around to Sunday evening, I realized I still hadn’t done my lunch prep for the week. I panicked a bit, roamed through the fridge and realized there was no way I would be able to dedicate the 1-2 hours I do each Sunday morning to making my lunches for the work week. I grabbed tofu and broccoli out of the fridge, rice out of the cupboard and hoped for the best. Not only was I pleasantly surprised, but this has been my favourite lunch to date. It was delicious as cold leftovers and kept me fuller longer. I normally make a fancy complicated meal for lunches, I’m not sure I will be any more!

3-Ingredient Tofu Bowl (makes 4 good-sized lunches)

1 8 oz package of firm tofu
1 head of broccoli, chopped
1 cup of cooked rice
2 tsp sesame oil, divided
fresh minced garlic & ginger 1 tsp each or 1/2 tsp each dried

Add your rice and 1.5 cups of water or vegetable broth to a pan and bring to a boil. Once it boils, lower the heat and simmer until the liquid has evaporated (20-40 minutes depending on what kind of rice you use). **tip I used leftover rice to make this really quick

As your rice cooks, rinse your tofu and pat it dry. Cut into bite-sized cubes. Wash and chop your broccoli into bite-sized pieces. Add 1 tsp of sesame oil to a wok or frying pan and cook your broccoli for 5-7 minutes, until it starts to brown up. Remove from the pan and set aside. Add another tsp of sesame oil and cook your broccoli for 5-7 minutes until it turns a vibrant green. Add the tofu back to the pan and add some ginger and garlic and stir until well combined. Remove from heat and mix in the cooked rice. Divide it into containers for the week.


I did not find these to be large lunches, I also like to have a morning and afternoon snack and will also have some fresh veggies with this bowl for lunch.

If you have some extra energy, you can jazz this up with some almond butter sauce. Optional almond butter sauce: 2 tbsp almond butter, 1 tbsp water, 1 tsp soy sauce, the juice of half a lime.


You will undoubtedly see more meals like this from me on the blog haha. Although I do have a fancy raw cake for next week that I made for Terry’s recent birthday – so stay tuned for that!


What quick, easy meals have you been enjoying?


14 thoughts on “3 Ingredient Tofu Bowl

  1. These are the sorts of meals / bowls we all need in our lives at busy times (and there are so often busy times!). I suspect when I go back to work in July I will have to take a big step back from blogging – juggling work and blogging was hard, and motherhood and blogging hard in a different way, but all 3 will be a major challenge and something will have to give. Like you, I’ll want to keep it up but it will necessarily be less.

    Look after yourself and I hope you get some balance back in place :)

    1. I imagine my life will see a lot more of these bowls now haha ๐Ÿ˜‰
      Make sure when July rolls around, you give yourself a ton of patience and time to adjust. Six weeks into my job and I’m still having a rough time trying to figure it out – like you say – finding time to look after ourselves is important.

  2. that looks gorgeous – I have had a soup week where I made a plain tomato soup and then roasted some pumpkin and blended it in for another night (bit heavy handed on the liquid smoke but nice) but this week I plan on a rice bake. I make sandwiches for lunch but I really like the sound of this lunch – I need really simple for lunch – do they last for a whole week in the fridge?

    1. Awww you are so sweet. I’m not sure gorgeous is a word I would have used, but thank you =)
      Oh that soup sounds heavenly with the roasted pumpkin. Yum!
      I made this Sunday and it lasted fine until Thursday. I think it would last 5 days no problem.

  3. Broccoli, tofu and rice is probably my favourite trio, especially with an nut buttery sauce on it!
    Would love to see what other quick and easy things you come up with in the future.

  4. The almond butter sauce looks amazing, really. I want to stick my finger in the screen and dip in :)
    I am finding it harder to blog these days, so

    My lunches are often boring due to work load, that is why I spend more time in the kitchen at w/e and try to be more creative, but during the working week its really hard – don’t be hard on yourself re blogging, you will find a balance that is right for in time. Just take care of yourself first.

    1. It was hard for me not to eat some while making the sauce haha ๐Ÿ˜‰ My lunches are also boring… it’s so hard to spend so much time in the kitchen after working all day :/ I’m working on finding balance, I need to be more patient. Thanks for the encouragement my dear!

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