Ingredients
- 1 medium (about 250-300g)
- cucumber peeled and sliced thin
- 2 cups (300g) Broccoli steamed
- 1 1/2 cups (300g) cooked Brown Rice
- 1 cup (150g) Cherry Tomatoes halved
Garlicky Tofu - 14oz (397g) Extra Firm cubed
- 2 Tbsp (30ml) Soy Sauce or Tamari
- 4 cloves Garlic pressed (or use 1 1/2 tsp (7g) Garlic Powder)
- 2 tsp (10ml) Toasted Sesame Oil
Carrot Ginger Dressing - 2 med Carrots peeled
- 1/3 cup onion chopped
- 1 1/2” knob of Ginger peeled
- 2 Tbsp (30g) Miso Paste
- 2 Tbsp (30ml) Rice Vinegar
- 1 Tbsp (15ml) Soy Sauce
- 1 Tbsp (15ml) Toasted Sesame Oil
- 2 Tbsp (30ml)
- Maple Syrup 1/2 cup
- (118ml) Water or more as needed
- Salt & Pepper to taste
Recipe
- Prep the tofu by mixing together the garlic marinade and add it along with the cubed tofu to a container with a lid. Give the container a good shake to ensure the tofu is well coated. Marinate for 15-30 minutes or longer if possible.
- While the tofu is marinating, make the dressing. Add all of the lightly chopped vegetables and other ingredients to a blender. Blend until desired consistency. Add additional water as needed to thin. You want some texture in the finished dressing, set aside. (Dressing will keep refrigerated for 10 days).
- In a skillet on med heat, no oil necessary cook the tofu flipping it after a few minutes until all sides have browned. You can also bake the tofu at 375 for 20 minutes flipping once half way through.
- Split the ingredients among each veggie bowl and assemble in sections. Add in the cucumber, halved tomatoes, avocado, cooked brown rice, broccoli and garlicky tofu. Top with desired amount of dressing or serve alongside.
- Enjoy!
