Crispy Tofu Dragon Bowl


4 servings

  • 1 ½ cups short grain brown rice
  • ½ cup creamy peanut butter
  • ¾ cup canned coconut milk
  • 2 tablespoons soy sauce or tamari, divided
  • 2 teaspoons brown sugar
  • 1 teaspoon red pepper flakes
  • 1 garlic clove, chopped
  • 12 ounces extra firm tofu
  • ½ cup unsweetened soy milk
  • 1 tablespoon cornstarch
  • ¾ cup Ezekiel 4:9® Flax Sprouted Whole Grain Cereal
  • 1 bunch lacinato kale, chopped
  • 1 large beet, peeled and shredded
  • 1 large carrot, peeled and cut into matchsticks


  1. In a medium saucepan, combine rice and 3 cups water. Bring to a boil, reduce heat, cover, and simmer until tender, about 30 minutes.
  2. While rice cooks, add peanut butter, coconut milk, 1 tablespoon soy sauce, sugar, pepper flakes, and garlic to a bowl and whisk until smooth. Taste and adjust seasonings.
  3. Preheat oven to 425°F and line a baking sheet with parchment. Cut tofu into ½” thick slices, then cut each slice into 2 triangles. Dry thoroughly. In a shallow bowl, whisk together soy milk, cornstarch, and 1 tablespoon soy sauce. Place cereal in a second shallow bowl. Dip tofu in soy milk mixture, then in cereal, and place on baking sheet. Bake until tofu is crisp and browned, about 25-30 minutes.
  4. To a medium skillet, add kale, a pinch of salt, and 2 tablespoons water. Bring to a simmer, cover, and cook until kale is wilted, about 3 minutes.
  5. To serve, divide rice between bowls and top with tofu, kale, beet, carrot, and peanut sauce. Reserve and refrigerate leftover peanut sauce.

*The Food For Life product in this recipe is Yeast Free, High Fiber, Sprouted Grains, Vegetarian or Vegan. Please check labels of other ingredients to verify they meet your dietary requirements as well.*

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