Easy Vegan Asian Tofu Nourish Bowl Recipe By Tasty
EASY VEGAN ASIAN TOFU NOURISH BOWL RECIPE BY TASTY
Here's what you need: whole eggplant, green beans, spring mix, tomatoes, cucumbers, firm tofu, coconut amino, rice vinegar, paprika, avocado oil, nutritional yeast, salt, hummus, lemon juice, furikake seasoning
Provided by Shona Orzuevar
Yield 2 servings
Number Of Ingredients 15
Steps:
- Mix eggplant with green beans in a bowl and coat with salt, avocado oil, salt, black pepper and garlic powder. Place into the oven on an oven-safe sheet pain for 30 minutes for 350'F.
- In a bowl, mix tofu with avocado oil, rice vinegar, coconut aminos and spices.Then, add nutritional yeast and put into the oven for 20 minutes at 350'F until crispy.
- On the side, in a bowl, mix spring mix, tomatoes and cucumbers. Mix together a dressing of hummus, lemon juice, and furikake seasoning and top salad with this.
- Assemble 'nourish' bowls using oven ingredients and serve.
Nutrition Facts : Calories 413 calories, Carbohydrate 57 grams, Fat 13 grams, Fiber 16 grams, Protein 28 grams, Sugar 24 grams
CHINESE TAKEOUT-STYLE TOFU AND BROCCOLI RECIPE BY TASTY
Here's what you need: firm tofu, vegetable oil, sesame oil, broccoli florets, vegetable broth, garlic cloves, grated ginger, soy sauce, agave syrup, rice vinegar, cornstarch, toasted sesame seeds, cooked white rice, sliced scallions
Provided by Camille Bergerson
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Wrap the tofu in 2 layers of paper towels and place on a plate. Put another plate on top of the tofu to weigh it down and microwave for 2-3 minutes, or until drained.
- After microwaving, carefully unwrap the tofu and slice into ½-1 inch cubes. Pat each cube dry.
- In a large nonstick skillet, heat the vegetable oil and 1 teaspoon of sesame oil over medium-high heat. Once the oil is hot, add the tofu and cook on all sides until golden brown, 2-4 minutes per side, then remove from the pan and set aside.
- Add broccoli to the hot pan with the vegetable broth. Cover and reduce the heat to medium-low. Steam for 5 minutes.
- Remove the lid and increase the heat to medium-high.
- Add the garlic, ginger, and remaining ½ teaspoon of sesame oil. Stir until softened.
- Add the soy sauce, agave, rice vinegar, and cornstarch slurry. Stir until thickened to your desired consistency. Add the sesame seeds and stir to incorporate.
- Return the tofu to the pan and toss to coat in the sauce.
- Serve over white rice and garnish with scallions and sesame seeds.
- Enjoy!
Nutrition Facts : Calories 244 calories, Carbohydrate 25 grams, Fat 11 grams, Fiber 5 grams, Protein 14 grams, Sugar 11 grams
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