Garlicky Tofu Veggie Bowl
Ingredients
- Short grain brown rice
- Broccoli
- Cherry tomatoes
- Cucumber
- Avocado
- Black sesame seeds
Carrot ginger dressing
- 2 medium carrots, peeled
- 1/3 cup onion, chopped
- Large knob of ginger, peeled
- 2 heaping tablespoons of miso paste
- 2 teaspoons of rice vinegar
- 2 teaspoons of soy sauce
- 2 teaspoons of liquid aminos
- 1-2 teaspoons of bee-free honee or maple syrup
- Pepper to taste
- 1 teaspoon shiso flavored ponzu sauce (optional)
- 1/2 cup water
- 1 tablespoon grapeseed oil or mymiso mayo
Garlicky tofu
- 1 package of extra firm or sprouted tofu, cubed
- 2 tablespoons of light soy sauce or tamari
- 2 cloves of garlic, minced or 1 teaspoon of garlic powder
- 1 teaspoon of toasted sesame oil
- 1/2 teaspoon of liquid smoke
Preparation
Cook short grain brown rice according to package instructions
Steam broccoli until tender
Assemble the bowl by combining rice, steamed broccoli, cherry tomatoes, cucumber, garlicky tofu, avocado, and black sesame seeds, then drizzle with carrot ginger dressing
Carrot ginger dressing
Lightly chop all the vegetables before adding to a food processor along with the rest of the ingredients.
Run until desired consistency. It will have some texture.
Garlicky tofu
Marinate the tofu for at least 30 minutes or longer.
In a skillet on medium heat, cook the tofu without oil, flipping after a few minutes until all sides are browned.
