Red Pepper Tofu Vegetable Bowl
Ingredients
Tofu
- 1 package extra firm tofu
Red pepper sauce
- 1 red bell pepper
- 2 tablespoons tamari
- 2 teaspoons garlic powder
- 2 tablespoons hemp hearts
- 1 inch fresh ginger
- Salt to taste
Potato and brussels sprouts
- 2 medium sweet potatoes
- 1 pound Brussels sprouts
- Olive oil
Crimini bacon
- 8 ounces crimini mushrooms
- Olive oil
- ~1-2 tablespoons tamari
- 1-2 teaspoons vegan Worcestershire
- 1-2 teaspoons coffee rub, optional
- 1 teaspoon garlic powder
- Salt
- Pepper
To serve
- 1.5 cups rice
- 3 cups water or broth
- Chopped kale
Preparation
Drain and cut tofu into thin slabs, then pan-fry or bake until golden brown.
Prepare red pepper sauce by blending or mixing all sauce ingredients until smooth.
Cube sweet potatoes and trim Brussels sprouts, then roast both with olive oil until tender.
Slice crimini mushrooms thinly and sauté with olive oil, tamari, vegan Worcestershire, garlic powder, salt, and pepper until browned; add coffee rub if using.
Cook rice with water or broth according to package instructions until done.
Assemble bowls by combining cooked tofu, roasted vegetables, crimini bacon, rice, and chopped kale.
