Tofu Harvest Bowl
This is a satisfying and tasty combination of veggies, rice, tofu and herby sauce
Servings: 4
Ingredients
- 1 cup brown rice or quinoa
- 1 block organic tofu
- 2 carrots julienned or peeled into noodles
- 1 zucchini spiralized
- 2 cups organic edamame shelled
- 2 radishes thinly sliced
- 2 cups cabbage or sub broccoli florets thinly sliced or shredded
- 2 avocados peeled and sliced
- 1 cup microgreens
Herby Cashew Sauce
- 1/3 cup raw cashew soaked in hot water for 1 hour
- 1/4 cup olive oil
- 1/4 cup water
- 2 garlic cloves
- 2 tbsp lemon juice
- 1/4 cup basil, packed
- 1/4 cup cilantro or parsley leaves
- 2 tbsp mint or tarragon
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Cook rice or quinoa according to directions. Or add rice to 2 cups of water, bring to a boil, turn heat to low and cover for 30 minutes. If cooking quinoa, add to 2 cups of water, simmer for 10 minutes and turn off heat, cover the pan and let the quinoa absorb water and plump up, usually 5 minutes.
- Blot the tofu with a kitchen towel or paper towels to remove the moisture. There's no need to press it. Cut the tofu into bite size cubes. Heat skillet over med-high heat and add 1 tablespoon of olive or avocado oil. Add a pinch of salt and pepper to the oil then add the tofu. Cook for about 5 minutes, then use a spatula to turn the tofu over and cook for another 5 minutes until lightly crispy. If you prefer, you can bake the tofu at 350° for 15 minutes.
- Prepare the vegetables you want to use. Steam some and have some raw. Cook the edamame in water or steam for 3-5 minutes.
- Prepare the sauce by combining everything except the herbs in a blender and blend on high until smooth and creamy. Then add the herbs and blend again until bright green. If you want it a bit thinner, add a couple tablespoons of water.
- Once the rice or quinoa is ready and all the vegetables have been prepped and cooked, divide the rice between 4 bowls.
- Arrange the edamame and vegetables around the rice. Add the tofu and drizzle with creamy sauce.
- Garnish with avocado slices and microgreens.
Notes
If you want to omit the grain, use zucchini noodles as the base.
This is also lovely with roasted vegetables as the weather cools.
If you want to omit the cashews, blend the herbs, lemon and garlic with vegan mayo.