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–+ servings
A yellow bowl filled with white rice, green edamame beans, Peach Salsa, chopped onions, herbs, and browned cubes of Mexican-Spiced Tofu—all arranged on a white surface with natural lighting highlighting the fresh ingredients.
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Rice Bowl with Mexican Spiced Tofu and Peach Salsa

This rice bowl is one of those meals that looks like it took forever but comes together in about 30 minutes. It has a base of lime cilantro edamame rice, crispy air fried tofu coated in Mexican spices and a fresh peach pico de gallo that brings everything together. Perfect for a quick lunch or a light dinner.
10 minutes
20 minutes
30 minutes
4 people
Calories: 227kcal

Ingredients

For the Rice and Edamame

  • 1 cup of white or brown rice cooked
  • 1 cup of shelled edamame cooked
  • Zest of 1 lime
  • Juice of 1 lime
  • 2 tablespoons fresh cilantro chopped
  • Salt to taste

For the Air-Fried Mexican-Spiced Tofu

  • 1 14 oz block firm tofu, pressed and cubed
  • 1 tablespoon Mexican spice blend
  • 1 tablespoon Salt to taste
  • 1 tablespoon corn starch
  • spray oil

Peach Pico de Gallo

Instructions

Prepare the Rice and Edamame:

  • In a large bowl, combine the cooked rice and edamame.
  • Add the lime zest, lime juice, chopped cilantro, and salt. Mix well and set aside.

Prepare the Air-Fried Mexican-Spiced Tofu:

  • Preheat your air fryer to 375°F (190°C).
  • In a bowl, mix the spice blend, salt, corn starch and toss the tofu cubes until evenly coated.
  • Arrange the tofu cubes in a single layer in the air fryer basket and spray oil until coated. Air fry for 15-20 minutes, shaking the basket halfway through, until the tofu is crispy and golden.

Serve

  • Divide the lime-cilantro edamame rice into bowls.
  • Top each bowl with the air-fried Mexican-spiced tofu.
  • Spoon the peach pico de gallo over the tofu.

Notes

  • Store the rice bowl ingredients in separate containers and assemble right before eating.
  • Rice and edamame: keeps in the fridge for 4 to 5 days. Reheat in the microwave or on the stovetop.
  • Air fried tofu: keeps in the fridge for 3 to 4 days. Reheat in the air fryer or oven to get it crispy again.
  • Peach pico de gallo: keeps in the fridge for 2 to 3 days. Stir before serving.

Nutrition

Serving: 1serving | Calories: 227kcal | Carbohydrates: 45g | Protein: 7g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 1747mg | Potassium: 232mg | Fiber: 2g | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 0.4mg | Calcium: 55mg | Iron: 2mg
Course: Main
Cuisine: American
Author: Alejandra Graf
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