Tofu and Savory Beans Bowl
Ingredients
- 1 tbsp vegan butter
- 2 cloves garlic minced
- 1 tsp turmeric
- 1 tbsp paprika
- 1 tbsp sumac
- 1 tbsp crushed oregano
- 1 box chickpeas (drained and rinsed)
- 1 box cannellini beans (drained and rinsed)
- 1 small container vegan greek yogurt
- 4 cups of marinara sauce
- 1 tbsp sriracha
- 1 tsp red pepper flakes
- 1 cup shredded fresh spinach
- fresh cilantro
Tofu
- 1 block of extra firm tofu
- turmeric
- garlic powder
- nutritional yeast
- Coconut aminos
- green onion
- black sesame seeds
Garnishes
- cucumbers
- avocado
Preparation
Heat the butter over medium high heat, add the garlic, turmeric, paprika, sumac and oregano and saute for about 30 seconds.
Add the beans and coat them in the garlic butter.
Add the tomato sauce and yogurt and cook until warmed about 3-5 minutes. If the sauce is too thick add a little water to thin.
Add the sriracha, red pepper flakes and spinach and stir until just wilted.
Add the cilantro and serve.
Tofu
Season the tofu with garlic powder, turmeric and nutritional yeast.
Cook the tofu in a little oil undisturbed for about 4-5 minutes, then add coconut aminos and flip.
Cook another 4-5 minutes.
Top with sesame seeds and green onion.
Assembly
Slice the cucumber and avocado.
Assemble the bowl with the savory beans mixture, crispy tofu, sliced cucumber and avocado.
Tips
This dish can be enjoyed alone or paired with crispy tofu, cucumber and avocado for added freshness.
