Vegan High Protein Rice Bowl with Tofu and Chickpeas
Ingredients
- Baby spinach and spring greens
- White rice
- Charred corn
- Black cherry tomatoes
- Vegan ranch seasoning blend
- Caramelized onions
- Poblano peppers
- Chickpeas
- Basil leaves
Tofu cutlets
- 1/2 block tofu, chopped into cutlets
- 1/2 cup corn starch
- 1 1/2 tsp adobo seasoning
- 1/2 tsp chipotle powder
- 2 tbsp avocado oil for cooking
Basil pesto
- 2 cups basil, packed
- 1/2 cup pine nuts
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 large garlic clove
- 1 tsp capers (optional)
- 1 tsp za'atar (optional)
- 1 tsp sea salt
Preparation
Assembly
Prepare all components according to their methods. Layer the ingredients in a bowl: start with baby spinach and spring greens, add cooked white rice, charred corn, black cherry tomatoes, caramelized onions and poblano peppers, crispy tofu cutlets, basil pesto crispy chickpeas, and top with fresh basil leaves. Season with vegan ranch seasoning blend to taste.
Tofu cutlets method
Heat up the oil in a skillet.
Meanwhile in a bowl mix together the corn starch, adobo and chipotle. Coat each tofu cutlet in the corn starch combo.
Cook until golden and crispy on both sides, about 2 minutes per side.
Basil pesto method
Combine all ingredients together in a high speed food processor and pulse until smooth.
Component
Cook white rice until fluffy according to package instructions.
Char corn by searing in a hot pan until slightly blackened.
Caramelize onions and poblano peppers by sautéing in a pan over medium heat until softened and browned.
For basil pesto crispy chickpeas, coat cooked chickpeas with the basil pesto and cook in a skillet until crispy.
Tips
Capers and za'atar in the pesto are optional and can be added for extra flavor.
Adjust seasoning blends and quantities based on personal preference for a customizable meal.
