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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein15% · 28g
Carbs58% · 111g
Fat27% · 24g
7g
Fiber
1440mg
Sodium
3.5g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
13th pctl
More protein than 13% of 1,474 meals
Protein density
3.5g /100cal
Leaner than 13% of meals
vs Veggie average
1% lighter
This790
Avg800
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ Vegan✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Scallions
Mini Cucumber
Broccoli
Brown Rice
Sesame Oil
Tofu
Cornstarch
Rice Wine Vinegar
Hoisin Sauce
Sweet Soy Glaze
Sriracha
Salt
Pepper
Cooking Oil
Sugar
How to make it
1
• Wash and dry produce.
• Trim and thinly slice cucumber. Thinly slice scallions, separating whites from greens. Cut broccoli into bite-size pieces if necessary.
• In a small bowl, combine cucumber, vinegar, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt. Mix thoroughly and set aside to pickle until ready to serve.
2
• Heat a drizzle of oil in a small pot (medium pot for 4 servings) over medium-high heat. Add scallion whites and cook, stirring, until softened, 1-2 minutes.
• Stir in rice, 1 ¼ cups water (2 ¼ cups for 4), half the sesame oil (all for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
• Keep covered off heat until ready to serve.
3
• While rice cooks, open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into ¾-inch cubes.
• In a medium bowl, combine tofu, half the cornstarch, and a big pinch of salt. Stir until tofu is fully coated.
• Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add coated tofu and cook, turning occasionally, until browned on all sides, 4-6 minutes. Reserve bowl.
• Turn off heat; transfer to a plate. Wipe out pan and let cool slightly.
4
• Heat a drizzle of oil in pan used for tofu over medium-high heat. Add broccoli and a pinch of salt; cook, stirring occasionally, until tender, 6-8 minutes.
5
• While broccoli cooks, in bowl used for tofu, whisk together hoisin, sweet soy glaze, Sriracha, remaining cornstarch, and ⅓ cup water (⅔ cup for 4 servings).
• Reduce heat under pan with broccoli to low and stir in hoisin-soy mixture. Cook, stirring occasionally, until sauce is thickened and sticky, 1-2 minutes.
• Transfer seared tofu to pan. Stir until fully coated and tofu is warmed through, 1 minute. Taste and season with salt and pepper if desired.
6
• Divide rice between bowls; top with tofu and broccoli and pickled cucumber (draining first) in separate sections. Garnish with scallion greens and serve.
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• Wash and dry produce.
• Trim and thinly slice cucumber. Thinly slice scallions, separating whites from greens. Cut broccoli into bite-size pieces if necessary.
• In a small bowl, combine cucumber, vinegar, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt. Mix thoroughly and set aside to pickle until ready to serve.
2
Step 2
• Heat a drizzle of oil in a small pot (medium pot for 4 servings) over medium-high heat. Add scallion whites and cook, stirring, until softened, 1-2 minutes.
• Stir in rice, 1 ¼ cups water (2 ¼ cups for 4), half the sesame oil (all for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
• Keep covered off heat until ready to serve.
3
Step 3
• While rice cooks, open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into ¾-inch cubes.
• In a medium bowl, combine tofu, half the cornstarch, and a big pinch of salt. Stir until tofu is fully coated.
• Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add coated tofu and cook, turning occasionally, until browned on all sides, 4-6 minutes. Reserve bowl.
• Turn off heat; transfer to a plate. Wipe out pan and let cool slightly.
4
Step 4
• Heat a drizzle of oil in pan used for tofu over medium-high heat. Add broccoli and a pinch of salt; cook, stirring occasionally, until tender, 6-8 minutes.
5
Step 5
• While broccoli cooks, in bowl used for tofu, whisk together hoisin, sweet soy glaze, Sriracha, remaining cornstarch, and ⅓ cup water (⅔ cup for 4 servings).
• Reduce heat under pan with broccoli to low and stir in hoisin-soy mixture. Cook, stirring occasionally, until sauce is thickened and sticky, 1-2 minutes.
• Transfer seared tofu to pan. Stir until fully coated and tofu is warmed through, 1 minute. Taste and season with salt and pepper if desired.
6
Step 6
• Divide rice between bowls; top with tofu and broccoli and pickled cucumber (draining first) in separate sections. Garnish with scallion greens and serve.
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Vegan Sweet & Savory Tofu Bowls (HelloFresh's Vegan Sweet & Savory Tofu Bowls: 790 calories, 28g protein. Veggie meal. Recipe, ingredients, and nutrition from MealFan.) is a prepared meal from . One serving provides 790 calories with 28 g of protein, representing about 40 percent of the daily calorie reference point. The recipe format follows 's standard approach of pre-measured ingredients and step-by-step instructions.
Bowls, also known as lawn bowls or lawn bowling, is a sport in which players try to roll their ball closest to a smaller ball. The bowls are shaped (biased), so that they follow a curved path when being rolled. [1]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
790Calories
28gProtein
111gCarbs
24gFat
7gFiber
1440mgSodium
Daily calorie contribution40% of 2,000 cal target
🍽️ Serves: 2 servings
💪 Protein-Rich
⚠ Not ideal for
Vegans
Strict keto
Frequently asked questions
How many calories are in Vegan Sweet & Savory Tofu Bowls?
Vegan Sweet & Savory Tofu Bowls contains 790 calories and 28 g of protein per serving, portioned as HelloFresh's Vegan Sweet & Savory Tofu Bowls: 790 calories, 28g protein. Veggie meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Vegan Sweet & Savory Tofu Bowls?
Vegan Sweet & Savory Tofu Bowls is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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