Ingredients
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For the cauliflower rice:
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1 large head of cauliflower (about 2 pounds)
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1 tablespoon avocado oil or other neutral cooking oil
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2 cloves garlic, minced
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1/2 onion, thinly sliced
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1/4 cup unsweetened coconut flakes
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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For the crispy tofu:
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1 block extra firm tofu (about 1 pound), drained and cut into cubes
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1 cup cornstarch
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1/4 cup water
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Canola oil or other high heat oil, for frying
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For the spicy miso sauce:
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1/4 cup low sodium tamari or soy sauce
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2 tablespoons maple syrup
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1/4 cup unsweetened coconut flakes
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1 tablespoon arrowroot powder
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2 teaspoons Sriracha sauce or to taste
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1 tablespoon hoisin sauce
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1 tablespoon rice vinegar
Directions
Subtitle: A flavorful and satisfying vegetarian meal inspired by Thai cuisine
Ingredients:
For the cauliflower rice:
* 1 large head of cauliflower (about 2 pounds)
* 1 tablespoon avocado oil or other neutral cooking oil
* 2 cloves garlic, minced
* 1/2 onion, thinly sliced
* 1/4 cup unsweetened coconut flakes
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
For the crispy tofu:
* 1 block extra firm tofu (about 1 pound), drained and cut into cubes
* 1 cup cornstarch
* 1/4 cup water
* Canola oil or other high heat oil, for frying
For the spicy miso sauce:
* 1/4 cup low sodium tamari or soy sauce
* 2 tablespoons maple syrup
* 1/4 cup unsweetened coconut flakes
* 1 tablespoon arrowroot powder
* 2 teaspoons Sriracha sauce or to taste
* 1 tablespoon hoisin sauce
* 1 tablespoon rice vinegar
Instructions:
1. Make the cauliflower rice: Preheat the oven to 400°F. Line a baking sheet with parchment paper. In a food processor, pulse the cauliflower until it resembles fine rice. Transfer to a medium bowl. Add the avocado oil, garlic, onion, coconut flakes, salt, and pepper. Mix well. Spread the mixture onto the prepared baking sheet. Roast for 15 minutes. Stir and roast for another 10-15 minutes, or until tender and lightly browned. Remove from the oven and set aside.
2. Prepare the crispy tofu: In a shallow dish, combine the cornstarch, water, and salt. Add the tofu cubes and toss to coat evenly. Heat a large skillet over medium-high heat. Pour in enough canola oil to cover the bottom of the pan about 1/4 inch deep. Working in batches if necessary, place the tofu cubes in the hot oil. Cook for about 2-3 minutes per side, or until golden brown and crispy. Using a slotted spoon, transfer the crispy tofu to a paper towel-lined plate to drain excess oil. Set aside.
3. Assemble the Buddha bowls: Divide the cauliflower rice among four small serving bowls. Top each portion with 1/4 of the edamame, carrots, broccoli slaw, and crispy tofu.
4. Make the spicy miso sauce: Whisk together all the ingredients for the spicy miso sauce in a small bowl until smooth. Divide the sauce among the four serving bowls. Serve immediately.
Serving Size: 1 Buddha bowl
Servings Per Recipe: 4
Total Time: 30-40 minutes
Difficulty: Easy
Nutrition Information (per serving):
Calories: 400kcal
Carbohydrates: 54g
Protein: 16g
Fat: 16g
Saturated Fat: 2g
Polyunsaturated Fat: 8g
Monounsaturated Fat: 5g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 640mg
Potassium: 960mg
Fiber: 10g
Sugars: 12g
Vitamin A: 15% of the Daily Value (DV)
Vitamin C: 100% of the DV
Calcium: 8% of the DV
Iron: 8% of the DV
Steps
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1
Done
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Make the cauliflower rice: Preheat the oven to 400°F. Line a baking sheet with parchment paper. In a food processor, pulse the cauliflower until it resembles fine rice. Transfer to a medium bowl. Add the avocado oil, garlic, onion, coconut flakes, salt, and pepper. Mix well. Spread the mixture onto the prepared baking sheet. Roast for 15 minutes. Stir and roast for another 10-15 minutes, or until tender and lightly browned. Remove from the oven and set aside. |
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2
Done
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Prepare the crispy tofu: In a shallow dish, combine the cornstarch, water, and salt. Add the tofu cubes and toss to coat evenly. Heat a large skillet over medium-high heat. Pour in enough canola oil to cover the bottom of the pan about 1/4 inch deep. Working in batches if necessary, place the tofu cubes in the hot oil. Cook for about 2-3 minutes per side, or until golden brown and crispy. Using a slotted spoon, transfer the crispy tofu to a paper towel-lined plate to drain excess oil. Set aside. |
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3
Done
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Assemble the Buddha bowls: Divide the cauliflower rice among four small serving bowls. Top each portion with 1/4 of the edamame, carrots, broccoli slaw, and crispy tofu. |
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4
Done
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Make the spicy miso sauce: Whisk together all the ingredients for the spicy miso sauce in a small bowl until smooth. Divide the sauce among the four serving bowls. Serve immediately. |
