This vegetarian tofu bowl is a light and healthy meal that will make you feel good inside and out. Marinated tofu steaks are paired with massaged sesame kale, pickled carrots, creamy avocado, and scallion studded quinoa. While there are many parts to these tofu bowl, each part is a piece of cake to make. Leftovers are also great for lunch the next day.
Vegetarian Tofu Bowl
3 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 14-ounce package extra-firm tofu, drained and cut slices
1/2 cup uncooked quinoa
2 scallions, white and light green parts thinly sliced
1/2 tablespoon soy sauce
1 teaspoon toasted sesame oil
1 bunch kale (I like dinosaur kale)
1 tablespoon olive oil
1 teaspoon sesame oil
1/2 teaspoon salt
1 teaspoon sesame seeds
2 large carrots, peeled and cut on the bias
3 tablespoons white sugar
3 tablespoons rice wine vinegar
1 avocado, sliced
Step 1: In a large bowl, whisk together white sugar and rice wine vinegar. Add the carrots and allow them to pickle for at least 2 hours.
Step 2: Heat a medium saucepan with 1 cup water. Cook the quinoa according to package directions. Meanwhile prepare the tofu and kale.
Step 3: In a large bowl whisk together the olive oil, sesame oil, and salt. Add the kale and massage the leaves with the vinaigrette for 5 minutes to tenderize the kale. Sprinkle with sesame seeds and mix.
Step 4: In a shallow bowl, combine the soy sauce, mirin, rice wine vinegar, and sesame oil. Add the tofu steaks and allow them to marinate for 15 to 20 minutes. Heat grill pan or skillet over high heat. Add tofu and cook, turning once. Do not discard marinade.
Step 5: Fluff cooked quinoa with a fork. In a small bowl whisk together soy sauce and sesame oil. Pour the sauce over the quinoa and add the sliced scallions. Mix until well combined.
Step 6: In a bowl, add a scoop of quinoa, a helping of kale and pickled carrots, one tofu steak and a few slices of avocado. Pour any remaining marinade over tofu just before serving.