Honey Ginger Tofu and Carrot Rice with Bok Choy


Honey Ginger Tofu and Carrot Rice with Bok Choy There have been so many articles recently about why soy is your body’s new archenemy. People are rapidly switching over to homemade almond milk, instead of soy milk. When I drafted this recipe in my head, I was so excited to cook it and then I thought to myself, “Oh no, what if people get turned off because it has soy?”

Then, I splashed cold water on my face and said, “Be you! You love tofu, share a healthy tofu recipe!”

Can soy negatively impact your body? Sure, if you eat it all day every day – kind of like with red meat. If you eat a filet mignon for breakfast, lunch and dinner, chances are, you’ll get sick. If you eat it occasionally, though, it’s “harmless.”

Prior to making this recipe, I hadn’t eaten tofu in 3 months. How often do I eat beef? Unless it’s to test a recipe, mostly never. Honey Ginger Tofu and Carrot Rice with Bok Choy The truth is, is that, with everything, the key to eating healthy (while living your life and maintaing your sanity) is moderation and eating for your own individual body’s needs. I keep seeing comments on my Instagram where followers ask, “Do you ever have a cheat day?”

I don’t necessarily have cheat days, because every day I cheat a little! I thought I’d take today’s blog post to talk about a typical weekday’s worth of food intake. I also drink plenty of water and I have two coffees. Keep in mind, however, 4/5 days of the “work week,” I’m tasting recipes all day, so I’m eating bites here and there (and admittedly, sometimes I finish the whole plate!):

  • Breakfast: Around 9/9:30am: Almost every day, I have a green smoothie, made with blueberries, banana, ice, spinach (or kale) and a vegan vanilla-flavored protein powder. Every once in a while, I add in almond butter or chia seeds – probably every third smoothie.
  • Snack: Around 10:45/11:15am: I usually have a piece or two of fruit – usually a peach and some raspberries or an apple and some almond butter.
  • Lunch:  Around 12:30/1pm: For those of you who follow me on Instagram, you know I often have a collard green wrap with turkey, sprouts, carrots, zucchini noodles, onions, cucumbers and hummus or mustard. On the side, I usually have some almonds or avocado with lemon juice.
  • Snack: Around 3-4pm: Another piece of fruit or something very simple (like avocado on toast), just to get me through the rest of the day. Usually in the latter part of the day, I’m cooking, so my “snacks” are bites of recipe testing.
  • Snack: Around 7pm: Usually once Lu gets home, we’ll have some popcorn or carrots and celery with hummus. We have a little snack and talk about our day.
  • Dinner: Around 8pm: I either enjoy recipe testing leftovers, make something newly Inspiralized or have something different. My dinners are different every night, but easy classic favorites are my Bikini Bolognese or a simple Chicken Pomodoro Zucchini Pasta. If I’m feeling lazy, I’ll make roasted potatoes with salmon and a veggie, like broccoli or asparagus. Other nights, I’ll make a big salad with chicken or quinoa. I love shrimp zucchini pasta, also. Sometimes, I’ll experiment with an upcoming blog recipe or pack in some seasonal veggies, like a stuffed acorn squash in the late fall. Dinner is when I’m the most creative!
  • Dessert: This is usually where my “cheat” comes in, but I don’t really think of it as a cheat, because none of the foods I eat are processed – they’re all whole, clean foods. I’ll have an banana with almond butter (if I didn’t earlier in the day) or if I’m in the mood for something sweet, I’ll have some dark chocolate covered goji berries. If I’m in the mood for something extra savory, I’ll have some corn chips with salsa or something like that.

Honey Ginger Tofu and Carrot Rice with Bok Choy Most importantly, I’m not overstuffed and I’m never starving. If I ever have a hankering for something, I have it. If I want chocolate Teddy Grahams, I’ll have a handful. Have there been moments where I polish off a whole box? Of course! Who hasn’t? I recover by focusing on hydration and being healthier for the rest of the day or the next day.

You can’t take back today, but you can take control of tomorrow. If you focus on the recovery instead of saying “ugh, I already ate like @#$! today, I’m going to just give up,” you’ll never be able to fully sustain a healthy, consistent lifestyle. There have been days when I’ve eaten crap (for lack of a better word) all day and then stopped myself, chugged a glass of water, hit the gym (hard), and had a nutritious, plant-based dinner and I’ve woken up feeling rejuvenated. I’ve thanked myself for treating my body well towards the end, which makes for an easy transition into the next day, instead of having a food hangover. Honey Ginger Tofu and Carrot Rice with Bok Choy Now, go make this savory, delicious, Asian-inspired bowl of carrot rice – and don’t think twice about soy. Remember, all in moderation – say no to deprivation. And, if you don’t eat soy due to allergies or lifestyle limitations (ie you’re legume-free), replace the tofu with shrimp and the soy sauce with coconut aminos, if you prefer.Otherwise, this bowl is healthy, packed with immunity boosters like ginger and carrots.

And, hey, if all else fails: tuh-may-toh, tuh-mah-toh, ya know?

How do you maintain a healthy lifestyle? What do you think of my opinion on healthy eating?


Nutritional Information & Recipe


Honey Ginger Tofu and Carrot Rice with Bok Choy

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 2


  • 1 large carrot peeled, Blade C
  • 1 tablespoon extra virgin coconut oil
  • 1 teaspoon peeled and minced ginger
  • 1 small garlic clove minced
  • salt and pepper to taste
  • 2 teaspoons sesame oil
  • 2 bunches baby bok choy about 10oz, stiff bottom trimmed off
  • salt and pepper to taste
  • For the tofu:
  • 3 tablespoon soy sauce
  • 1 tablespoon honey or omit, if strict vegan
  • 2 teaspoons shredded ginger or very finely minced
  • 7 oz extra firm tofu moisture squeezed out, cubed


  • Preheat the oven to 400 degrees. Whisk the soy sauce, ginger and honey together in a bowl until combined. Place the cubed tofu in the bowl with the dressing and set aside. Let stand for 5 minutes and then place on a baking tray lined with parchment paper. Bake for 10 minutes, flip over and bake another 10 minutes.
  • After you flip the tofu over, place the carrot noodles in a food processor and pulse until rice-like. In a large skillet over medium heat, add in the coconut oil. Once oil heats, add in the garlic and ginger. Let cook for 30 seconds or until fragrant and then add in the carrot rice. Season with salt and pepper and cover and cook for 5 minutes or until carrot softens to a rice-like consistency.
  • While the rice is cooking, heat a large grill pan over medium heat. Brush the bok choy with the sesame oil and place onto the heated grill pan. Cook for 2 minutes, flip over and cook another 2-3 minutes or until bok choy is heated and cooked through.
  • Place the finished bok choy in a bowl and top with carrot rice, then tofu.

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating

The maximum upload file size: 300 MB. You can upload: image. Drop file here


Stacy says:
I'd have so many things I would want to make in these dishes! I am getting ready to move into my first house, so these would get a lot of us. I think my first dish would be something super simple since the move will be crazy. Probably some sort of a spaghetti squash casserole. I love the pizza spaghetti squash casserole from PaleOMG's blog!
Trisha says:
Can't wait to make this! I love tofu as well, I just make sure it's organic and non GMO!
Cynthia says:
I would use the Pool Baker to make our favorite casserole, Light King Ranch Chicken from Southern Living!
Wendy says:
Thanks for sharing your daily routine! It's helpful. I could NEVER wait to eat dinner until 8 PM...but we do have a small snack around that time :)
Rebecca says:
I was just wondering if you made this recipe with chicken instead of tofu, would you cook it the same? Looks great!!
Robin says:
You seem very down to earth and sensible Ali. Please continue to be so open. I think I'll try the carrot "rice" tonight.
Mikaela Becker says:
I cannot agree more about eating for your body! I am a huge advocate for this, and as a yoga instructor I try to help more people understand this idea as well! Especially because "traditional" yogis tend to eat vegan- and that is a life style that doesn't work for me 100%! Thank you:)
Love this philosophy! Moderation is definitely the key. (also...love those baking dishes! So pretty !!)
Yes! Moderation and consistency! Thanks for the kind comment, Alyssa.
Ps- I would use the blue baker for inspiralized lasagne!
Stephie G. says:
I'm thinking of making this with maple syrup instead of honey to have a completely vegan experience. Good news! My birthday is Wednesday, and a little birdie told me I might be getting a spiralizer. I can't wait to get Inspiralized!
Stephie G. says:
Just saw this is categorized as vegan. Might want to make a comment in your recipe to substitute maple syrup or agave nectar because honey is not vegan.
Oops! I thought I made an omit note in there - just updated it !
Vanessa says:
I agree, a healthy lifestyle is all about moderation and balance. I eat fairly healthy during the week, and eating mostly the same thing works for me. It helps me stay on track. I have a cheat meal on the weekend. Thanks for your input!
Elizabeth King says:
Your daily routine sounds good to me. I like to hear about people eating without having to taboo this food & that. I am struggling to loose my last 10 pounds but I do love ice cream & chocolate which tempt me too often. Just have to keep persevering. My meals are healthy & not too much. Wish those colourful dishes were available for those of us in Canada to win!
Ruth says:
I would make whatever my kiddos wanted. Which probably means something sweet like brownies!
Stephanie says:
this looks so good! I eat very similarly, I sometimes never get to dinner until 8pm either...but I may snack a bit more!! :)
realfoodbydad says:
What a great post, thanks so much. And this looks incredible!! Added to my list:)
Sandy says:
Sounds delicious! I'm thinking maybe chicken pieces instead of tofu.
That would be great too!
Olivia says:
I would make PaleOMG's spaghetti squash casserole!
jesusan says:
Ali, you are very wise in what you said about soy. Moderation is always key. I was interested to see how you usually eat. That, too, is smart because your blood sugar should remain on a pretty even keel. One thing I've been told by a nutritionist is that the best snack for evening (before bed) has more protein than carbs. I enjoy tofu on occasion, and refuse to let society's seeming need for a food enemy influence my choice. I know that eating a wide variety of healthy foods should eliminate possible problems from things like soy. I'm looking forward to trying this recipe (and hope I can get my husband to eat tofu…)
Anonymous says:
I would use the red dish to put in the recipe of Potato Noodle & Green bean salad
Marsha A. says:
I love eating fresh fruits and veggies. This recipe looks great, cant wait to try it.
karen says:
If I win, I'll make some celebratory artichoke spinach dip in one of those casserole dishes.
Like you said, it's all about moderation. We should try to move away from this idea of good vs bad food because in reality almost anything can be considered "bad" when over consumed. The goal is to eat a variety of foods--make your plate a color as possible. We should all be encouraged to lead a healthy and active lifestyle but, we should personalize our plans to meet our individual needs.
Steven says:
"....society's need for a food enemy...."?...maybe this is because 90+% of soy is GMO
Dana says:
Made this recipe last night for dinner, was excellent. I used sauteed spinach because the grocery I was in didn't have bok choy. And I added red chili sauce at the end over the tofu for a kick, yum. Thanks for the baked tofu, I was nervous at first since I have only pan fried but it was awesome and I will make this again! Good work, I have loved every recipe thus far.
Sara says:
Love this recipe. Your blog is awesome.
Elizabeth says:
I like your emphasis on moderation... and I *love* your recipes! Can't wait to try this one!
Serena says:
Made this and it is absolutely amazing! Thank you so much for this recipe :)

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.