"Super healthy and delicious bowl with marinated tofu"
Marinated Tofu and Vegetable Bowl
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Prep time 10mins
Cook time 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 (14 ounce) package tofu, cubed
- 2 tablespoons finely chopped cilantro
- 1 tablespoon harissa paste
- 2 tablespoons black pepper
- 2 teaspoons garlic powder
- 2 tablespoons olive oil
- 1 teaspoon caraway seeds
- 1/2 cup brown rice, cooked
- 1 tablespoon dried parsley
- 2 tablespoons olive oil
- 1 cup cooked edamame
- 1/2 cup cubed sweet potatoes
- 1/2 cup broccoli florets, cooked
- 1/2 cup sliced sweet peppers
- 1 small red onion, thinly sliced
- 1 small tomato, cut into chunks
- 1/2 lemon
- 1 tablespoon soy sauce
- 2 tablespoons sesame seeds
- 1 tablespoon finely chopped garlic
- 1 tablespoon julienned ginger
- 1 tablespoon honey
- 2 tablespoons peanut butter
Method
Step 1
Add tofu cubes to a large bowl and toss with cilantro, harissa, 1 tablespoon pepper, garlic powder, olive oil and caraway seeds. Toss to combine and marinate for 1-2 hours.
Step 2
Meanwhile, cook rice. Bring 1 cup water to a boil. Add rinsed brown rice, fresh garlic, remaining black pepper and dried parsley. Reduce heat to a simmer, then cook until tender, about 40-50 minutes. Set aside.
Step 3
Heat 1 tablespoon oil in a nonstick pan and cook the marinated tofu for 2-3 minutes, until golden brown. Remove and set aside.
Step 4
In the same pan sauté cubed sweet potatoes until tender, about 5-7 minutes. Remove and set aside.
Step 5
Divide rice among two bowls then top with tofu, julienned sweet peppers, sweet potatoes, broccoli, red onions, chopped tomatoes, steamed edamame, and a slice of lemon.
Step 6
Make the dressing: combine soy sauce, sesame seeds, garlic, ginger, honey, peanut butter.
Step 7
Pour dressing over tofu and vegetables. Serve. This salad can be eaten hot or cold.