Tofu and Veggie Bowl with Ginger Nectarine Vinaigrette
Ingredients
- 1 block tofu
- small package sliced shiitake mushrooms
- bit of oil
- small bag of brussel sprouts
- bundle of asparagus
- half of a seedless cucumber
- baby spinach or other greens
- bit of noodles
- red chili flakes
- fresh mint
Dressing components
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 tablespoons avocado oil
- 1 tablespoon coconut aminos
- 1.5 teaspoons grated fresh ginger
- 1 garlic clove
- 1 nectarine
- 1/8 teaspoon kosher salt
- 1/8 teaspoon pepper
Preparation
Saute 1 block tofu cut in 1cm cubes and a small package sliced shiitake mushrooms in a bit of oil, browning on a few sides.
Roast a small bag of brussel sprouts cut in half and a bundle of asparagus with tough bottom end trimmed off.
Chop half of a seedless cucumber.
Cook 1 diced nectarine over medium-low heat with a dash of water for about 3 to 5 minutes covered, until very soft.
Blend the dressing ingredients: 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 3 tablespoons avocado oil, 1 tablespoon coconut aminos, 1.5 teaspoons grated fresh ginger, 1 garlic clove, the cooked nectarine, 1/8 teaspoon kosher salt, and 1/8 teaspoon pepper.
Plate all the veggies over baby spinach or other greens, along with a bit of noodles. Drizzle the dressing over top. Top with red chili flakes and fresh mint.
