TOFU BUDDHA BOWL RECIPE BY TASTY
Here's what you need: sesame oil, sweet mirin, McCormick® Fiery Spice Blend, kosher salt, extra firm tofu, medium sweet potatoes, medium broccoli crowns, cooked quinoa, purple cabbage, english cucumber, large avocado, roasted peanuts, fresh cilantro leaves, fresh mint leaf, sesame oil, apple cider vinegar, McCormick® Fiery Spice Blend, cold water, kosher salt
Provided by Tasty
Categories Lunch
Time 50m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400˚F (200˚C).
- Make the tofu marinade: In a medium bowl, mix together the sesame oil, mirin, Fiery spice blend, and salt.
- Cut the tofu lengthwise into ½-inch (1 ¼ cm) wide slabs, then cut each slab in half lengthwise. Cut each strip into ½-inch (1 ¼ cm) wide cubes. Toss with the marinade, then cover with plastic wrap marinate in the fridge for at least 1 hour.
- Fill a large pot with cold water, season well with salt, and add the sweet potatoes. Bring to a boil over medium-high heat. Reduce the heat to low and simmer until the sweet potatoes can be pierced with a fork but still give some resistance, about 20 minutes.
- Remove sweet potatoes from the pot and set aside to cool. Drop in the broccoli florets and blanch for 90 seconds. Remove the broccoli and shock in an ice bath to stop the cooking. Cool completely, about 60 seconds, then transfer to a paper towel-lined plate to drain.
- Cut the cooled sweet potato into ½-inch (1 ¼ cm) wide half moons and season with salt to taste.
- On a lightly greased baking sheet, spread out the marinated tofu and sweet potato. Bake for 20 minutes, until sweet potatoes and tofu begin to brown.
- While the sweet potatoes and tofu cook, make the peanut sauce: In a medium bowl, whisk together the peanut butter, apple cider vinegar, Fiery spice blend, and ¼ cup water. Add more water as necessary to achieve a pourable, but not runny, consistency. Season with salt to taste.
- Assemble the bowls: Add 1 cup (170 G) of quinoa to the bottom of a serving bowl, then arrange about 2½ ounces (70 G) of tofu, ½ cup (112 G) sweet potato, ½ cup (75 G) broccoli florets, ½ cup (50 G) purple cabbage, ¼ cup (30 G) cucumber, and 4-5 slices of avocado on top. Drizzle with 2-3 tablespoons peanut sauce and top with crushed peanuts, cilantro, and mint.
- Enjoy!
Nutrition Facts : Calories 998 calories, Carbohydrate 143 grams, Fat 32 grams, Fiber 23 grams, Protein 39 grams, Sugar 12 grams
TOFU STIR FRY RECIPE BY TASTY
Here's what you need: garlic, fresh ginger, honey, sriracha, lime juice, reduced sodium soy sauce, extra firm tofu, sesame oil, sliced white onion, sliced carrot, sliced red bell pepper, edamame, soba noodle, sesame seed, green onion
Provided by Kahnita Wilkerson
Categories Lunch
Yield 2 servings
Number Of Ingredients 15
Steps:
- In a medium bowl, mix together 2 cloves of garlic, the ginger, honey, Sriracha, lime juice, and soy sauce. Set aside.
- Wrap the tofu in a dish towel, then place a plate on top. Let drain for 10-15 minutes, then remove the plate, unwrap the tofu, and slice into cubes.
- In a wok or large frying pan, heat the sesame oil over medium heat. Add the tofu and pan fry for 5-7 minutes, stirring occasionally.
- Add the remaining 2 cloves of minced garlic and the onion and stir until softened, about 1 minute.
- Add the carrot, bell pepper, and edamame and cook, stirring occasionally, until tender, 2-3 minutes.
- Add the soba noodles, reserved sauce, and sesame seeds. Cook for 1-2 minutes, stirring occasionally, until warmed through. Remove the pan from the heat.
- Garnish with green onions, if desired.
- Enjoy!
Nutrition Facts : Calories 1288 calories, Carbohydrate 214 grams, Fat 26 grams, Fiber 17 grams, Protein 47 grams, Sugar 48 grams
BáNH Mì BOWL WITH CRISPY TOFU RECIPE BY TASTY
Here's what you need: extra firm tofu, salt, pepper, low sodium soy sauce, rice wine vinegar, sesame oil, garlic, ginger, large cucumber, small carrots, brown rice, fresh cilantro, green onion, red cabbage, radish, fresh mint, jalapeño
Provided by Kahnita Wilkerson
Categories Lunch
Yield 2 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 375˚F (190˚C).
- Wrap tofu in an absorbent towel. Set cast-iron skillet or other heavy object on top for 15-20 minutes to remove extra moisture.
- Unwrap tofu and cut into small cubes. Transfer to a baking sheet and season with a pinch of salt and pepper.
- Bake for about 20 minutes, or until the tofu is firm to the touch and golden brown.
- In a medium bowl, add soy sauce, vinegar, sesame oil, garlic, and ginger. Stir to combine.
- Spiralize the cucumber and carrots into a large bowl.
- Transfer veggies to a bowl and assemble with tofu, brown rice, cilantro, green onions, red cabbage, radishes, mint, jalapeños, and sauce.
- Enjoy!
Nutrition Facts : Calories 337 calories, Carbohydrate 31 grams, Fat 14 grams, Fiber 6 grams, Protein 29 grams, Sugar 19 grams
TOFU BOWL RECIPE BY TASTY
Here's what you need: extra firm tofu, quinoa, McCormick® Hearty Spice Blend, kosher salt, olive oil, large delicata squash, lacinato kale, sesame seed, fresh chive, garlic, tahini, lemon juice, lemon zest, water, McCormick® Hearty Spice Blend, kosher salt
Provided by Tasty
Yield 2 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400˚F (200˚C).
- Drain the tofu, then wrap in a clean kitchen towel or a few layers of paper towels and place on plate or tray. Place a heavy pot or something flat and heavy on top of the tofu and press for 10 minutes, checking halfway through to replace the towel if soaked through.
- Cook the quinoa according to the package instructions. Set aside.
- Cut the tofu into 1-1½-inch cubes.
- In a medium bowl, mix together 1½ teaspoons of the Hearty spice blend, 1 teaspoon salt, and 3 tablespoons olive oil. Add the tofu and gently toss until well coated.
- In a large bowl, toss the squash rings with 1 tablespoon of olive oil and season with salt.
- Spread the tofu in a single layer on ½ of a baking sheet and the seasoned squash on the other ½.
- Bake for 20 minutes, until the squash rings are tender and golden brown and the tofu has a nice golden crust.
- Heat 2 teaspoons of olive oil in a medium pan over medium-low heat. Add the remaining ½ teaspoon Hearty spice blend and cook until fragrant, about 1 minute. Add the kale and cook, stirring frequently, for about 5 minutes, until wilted.
- Make the garlic tahini sauce: In a medium bowl, whisk together the garlic, tahini, lemon juice and zest, water, Hearty spice, and salt. If the sauce seizes up or appears too dry, add about 1 teaspoon of water at a time and mix until smooth.
- Assemble the bowls: Divide the quinoa between 2 wide, shallow bowls. Top with the kale, squash, and tofu. Drizzle the sauce over and garnish with sesame seeds and chives.
- Enjoy!
Nutrition Facts : Calories 956 calories, Carbohydrate 90 grams, Fat 54 grams, Fiber 15 grams, Protein 39 grams, Sugar 9 grams
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