"Fresh veggies, tofu and tempeh with spicy jalapeño aioli"
Tofu Veggie Bowl
5
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Prep time 15mins
Cook time 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 (8-ounce) blocks tofu, patted dry and cubed
- 1 bunch kale
- 2 cups cooked sushi rice
- 1 cup cabbage, shredded
- 1 cup carrots, shredded or sliced
- 2 radishes, sliced
- 1/4 cups store bought stir fry sauce
Method
Step 1
In a large skillet on medium high heat, add the oil. Once shimmering, add the tofu and cook until golden brown on all sides, about 3 minutes per side.
Step 2
Add the kale to a medium mixing bowl and massage with your hands for a few minutes. Set aside.
Step 3
When the tofu is golden brown on all sides, add stir fry sauce and cook for another 2-3 minutes, until sauce has absorbed.
Step 4
Assemble the buddha bowl by placing the rice in the bottom of the bowl. Top with tofu, kale, cabbage, carrots and radishes.