Well-Dressed Tofu Bowls Recipe
FOR THE DRESSING:
¼ cup (64 g) natural creamy peanut butter
1½ tablespoons (23 ml) seasoned rice vinegar
1½ tablespoons (23 ml) fresh lemon juice
3 tablespoons (45 ml) water or vegetable broth, more if needed
1 tablespoon (15 ml) tamari
1 tablespoon (15 ml) toasted sesame oil 1 tablespoon (18 g) white miso
1½ teaspoons agave nectar or brown rice syrup
1 clove garlic, grated or pressed
FOR THE BOWLS:
1 tablespoon (15 ml) peanut oil or coconut oil
1 pound (454 g) super firm tofu, cut into ¼-inch (6 mm) cubes
10 ounces (283 g) shaved Brussels sprouts or 12 ounces (340 g) broccoli florets
½ cup (120 ml) vegetable broth, as needed
2 cups cooked Sushi Rice
Sriracha, to taste
Chopped fresh cilantro
1To make the dressing: Combine all the ingredients in a small blender or if using an immersion blender in a medium glass measuring cup. Blend until perfectly smooth. If there are leftovers, you can store them in a squeeze bottle in the refrigerator for up to one week. If the dressing thickens, thin it out with either water or broth, as needed. Stir well before use.
2To make the bowls: Place the oil in a large skillet. Heat on medium-high, carefully add the tofu, and sauté for about 8 minutes until the tofu cubes are golden brown on every side, stirring occasionally to keep the cubes from sticking to the skillet.
3Transfer the tofu to a medium bowl. Sauté the Brussels sprouts for a couple of minutes on medium-high heat just to get them lightly browned. Add ¼ cup (60 ml) of broth, stirring to combine. Add a lid to the skillet and cook for 4 to 10 minutes (will depend on if using shaved Brussels sprouts or broccoli florets) until the vegetables are tender and the broth has evaporated. Check occasionally that the vegetables aren’t attaching to the skillet. Add the remaining ¼ cup (60 ml) broth if the vegetables aren’t tender enough yet and cook until tender. Remove from the heat.
4To assemble the bowls: Place ¼ of the Sushi Rice at the bottom of a serving bowl. Add ¼ of the Brussels sprouts on top and ¼ of the tofu cubes. Drizzle some dressing on top. Add a few drops of sriracha, if desired, and chopped scallion and cilantro. Serve immediately.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.