Somewhere between a salad and a grain bowl, these tofu bowls are completely satisfying. A little bit fresh, a little bit cooked, some protein, fat, grains, and veggies. This is the kind of meal I come back to over and over again.
As a mom I'm always looking for healthy meals that don't require too much time and planning. If you're willing to take a few shortcuts (sign me up!), this meal can come together in no time. For me those shortcuts are buying frozen brown rice and store-bought ginger salad dressing. We don't eat enough rice for me to always have it on hand, but keeping a bag in the freezer that we can heat in minutes makes this one easy for us. If you aren't into that, just make rice, or any grain for that matter, ahead of time to make your dinner come together a little faster.
8 oz extra firm tofu, cubed and strained
2 tbsp tamari or soy sauce
1 tbsp honey
1 tbsp white miso
1/2 tsp - 1 tsp Sriracha
1 clove garlic minced
1 tsp sesame oil
1 zucchini, sliced into 1/8 inch half moons
1/2 cup chopped kale
2 radishes or watermelon radishes, thinly sliced (if you have a mandolin, use it to get super thin slices)
1 cup cooked rice
1/4 cup cashews, toasted
ginger dressing to serve
In a medium bowl, whisk together tamari, honey, miso, Sriracha, garlic, and sesame oil until smooth. Heat 2 tbsp of your favorite cooking oil (I prefer coconut for this) in a large frying pan on medium high. Tofu tends to stick to the pan so I use my non-stick pan. Thankfully there are now non-stick pans that are non-toxic. To avoid sticking though, don't stir or turn the tofu for the first few minutes. This allows it to develop a nice crispy edge. Add the tofu into the hot pan in a single layer. After about 5 minutes, test one piece of tofu by flipping it. If it flips easily and has seared nicely (golden brown), go ahead and flip them all. If not, give it a little more cook time. Continue this process until all sides are seared - about 10-15 minutes. Once the tofu is crispy, pour the marinade over it and stir to coat. Cook for about two more minutes or until sauce thickens into a glaze.
In a smaller pan, sautée the zucchini in 1 tbsp oil over medium high heat until tender. To assemble, put 1/2 cup rice in each bowl. Add the kale, cooked zucchini, tofu, cashews, and ginger dressing and serve. Of course this bowl is infinitely customizable, so like most of my recipes, consider this a template and make it your own.