Ingredients
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For the tofu bowl:
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1 block extra-firm tofu (about 1 pound)
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1 cup unsweetened coconut flakes
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1/2 teaspoon salt
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1 tablespoon arrowroot powder
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For the sauce:
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1 can full-fat coconut milk (14 ounces)
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2 cloves garlic, minced
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1 inch fresh ginger, peeled and grated
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1 green chile pepper, seeded and chopped (optional; for added heat)
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1/4 cup low-sodium tamari or soy sauce
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1 tablespoon maple syrup
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1 tablespoon apple cider vinegar
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1/2 teaspoon red pepper flakes
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Fresh herbs such as cilantro, basil, mint, and/or parsley (for serving)
Directions
Subtitle: Gluten-free, High-fiber, Low-carb, Kid-friendly, Seasonal, Soy-free, Spicy, Superfoods, Vegan, Whole foods plant-based, Zero waste
Ingredients:
* For the tofu bowl:
* 1 block extra-firm tofu (about 1 pound)
* 1 cup unsweetened coconut flakes
* 1/2 teaspoon salt
* 1 tablespoon arrowroot powder
* For the sauce:
* 1 can full-fat coconut milk (14 ounces)
* 2 cloves garlic, minced
* 1 inch fresh ginger, peeled and grated
* 1 green chile pepper, seeded and chopped (optional; for added heat)
* 1/4 cup low-sodium tamari or soy sauce
* 1 tablespoon maple syrup
* 1 tablespoon apple cider vinegar
* 1/2 teaspoon red pepper flakes
* Fresh herbs such as cilantro, basil, mint, and/or parsley (for serving)
Instructions:
1. Prepare the tofu: Preheat your oven to 400°F. Line a baking sheet with parchment paper. Place the tofu onto the prepared baking sheet, cut into cubes, and drizzle with 1 tablespoon of water. Bake until golden brown and crispy, about 20 minutes. Remove from the oven and set aside.
2. Make the sauce: In a high-speed blender or food processor, combine the coconut milk, garlic, ginger, green chiles, soy sauce, maple syrup, and apple cider vinegar. Blend until smooth and creamy. Set aside.
3. Assemble the bowls: In individual bowls, start with a base layer of rice noodles. Add a scoop of cooked quinoa, cauliflower rice, or zoodles (courgetti). Top with steamed broccoli florets, shredded carrots, sliced bell peppers, and baked tofu cubes.
4. Drizzle the sauce over each serving: Pour the prepared coconut curry sauce over the top of the rice noodles, grains, and vegetables. Garnish with fresh herbs like cilantro, basil, mint, and/or parsley. Serve immediately. Enjoy!
Note: If you prefer a spicier dish, feel free to increase the amount of green chiles or red pepper flakes in the sauce. You can also adjust the sweetness to your liking by adding more or less maple syrup.
Steps
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1
Done
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Prepare the tofu: Preheat your oven to 400°F. Line a baking sheet with parchment paper. Place the tofu onto the prepared baking sheet, cut into cubes, and drizzle with 1 tablespoon of water. Bake until golden brown and crispy, about 20 minutes. Remove from the oven and set aside. |
|
2
Done
|
Make the sauce: In a high-speed blender or food processor, combine the coconut milk, garlic, ginger, green chiles, soy sauce, maple syrup, and apple cider vinegar. Blend until smooth and creamy. Set aside. |
|
3
Done
|
Assemble the bowls: In individual bowls, start with a base layer of rice noodles. Add a scoop of cooked quinoa, cauliflower rice, or zoodles (courgetti). Top with steamed broccoli florets, shredded carrots, sliced bell peppers, and baked tofu cubes. |
|
4
Done
|
Drizzle the sauce over each serving: Pour the prepared coconut curry sauce over the top of the rice noodles, grains, and vegetables. Garnish with fresh herbs like cilantro, basil, mint, and/or parsley. Serve immediately. Enjoy! |
