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Orange Tofu Chickpea Bowls {Meal Prep}

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5 from 3 reviews

  • Author: She Likes Food
  • Total Time: 35 minutes
  • Yield: 4 1x


These Orange Tofu Chickpea Bowls are perfect for meal prep or an easy weeknight dinner!


  • 1 cup rice, or your favorite grain
  • 6 cups broccoli
  • 1 (14 oz) package extra firm tofu, cubed
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 2 teaspoons sesame oil, or cooking oil of your choice
  • 1 tablespoon low sodium tamari
  • Optional toppings: sesame seeds and sliced green onion

Orange Sauce:

  • 1/2 cup orange juice, I like to use fresh squeezed
  • 1/4 cup water
  • 2 tablespoons low sodium tamari
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons pure maple syrup
  • 1 clove garlic, grated
  • 1/2 teaspoon grated fresh ginger
  • 2 teaspoons cornstarch


  • Cook rice according to package directions.  Steam broccoli until desired tenderness.
  • Add all orange sauce ingredients to a small bowl or jar and mix until combined.
  • Heat a large skillet over medium heat with 2 teaspoons oil.  Add tofu and 1 tablespoon tamari and sautée until tofu is browned, 7-10 minutes stirring occasionally.
  • Add chickpeas and orange sauce to the pan and cook until sauce is thickened enough to coat the back of a spoon.  It will cook down as it thickens so I don’t like to let it cook too long so I have more sauce.
  • To each bowl add: heaping half cup of rice, 1/4 of the broccoli and 1/4 of the orange tofu and chickpeas.  If you have extra sauce you can drizzle sauce over rice and broccoli and season it with a little tamari/soy sauce.  Garnish and enjoy!


If making for meal prep: assemble bowls in refrigerator/microwave safe containers and store in the refrigerator for up to 4 days.  Re-heat in microwave or on stovetop.

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: Dinner, Meal Prep, Vegan, Gluten Free, Vegetarian
  • Cuisine: Asian