04/04/2023Bowls and salads - Bowls and salads - Main courses - Main courses - Tofu, legumes and seitan - Tofu, legumes and seitan

Hearty Bowl with Grilled Tofu and Avocado

Name: Hearty Bowl with Grilled Tofu and Avocado
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 serv.
Cuisine: Vegan
Ingredients: 225 g firm tofu; 2 tbsp neutral oil; 2 tbsp tamari; 1 tbsp maple syrup; 1 avocado; 1 granny smith apple; 5 branches kale; 120 g basmati rice; 2 tbsp tamari; 4 tbsp soy cream; 2 tbsp lemon juice

Autumn / Winter Autumn / Winter Gluten-free Gluten-free Oven-free Oven-free Lunchbox Lunchbox

For: 2 serv.Difficulty: EasyPreparation: 10 minCooking: 20 min

A quick, complete bowl with grilled tofu, peanut sauce, kale, green apple, and avocado, perfect for rushed meals during the week, for lunch or dinner! It's super complete and fresh ❤️

In winter, in Quebec, we unfortunately don't harvest fruits and vegetables under the snow 😭 So most of our local options are grown in greenhouses or are preserved products kept in cold storage since the fall. I'm really looking forward to having a garden someday to grow my own produce and be able to prepare preserves to last through the winter – it fascinates me 😍

Coming from France, I was used to being able to eat more or less locally: we grow rice, nuts, lemons, sugar... so many things considered exotic here 😅 So we need to adapt to the climate and choose our battles! I still find it difficult to make conscious choices at the grocery store. It's so opaque to understand the environmental impact of a product grown in a greenhouse versus an imported product...

Anyway, I'm happy to sometimes come across avocados from the United States, they're still really good even if they should be consumed in moderation! And I love using green apples in my savory recipes, it adds a touch of freshness. That was kind of the inspiration for this recipe: loading up on nutrients at the beginning of spring with a simple and quick meal.

Servings

Ingredients

Cups

-firm tofu 225 (g)
-neutral oil 2 (tbsp)
-tamari 2 (tbsp)
-maple syrup 1 (tbsp)
-avocado 1
-granny smith apple 1
-kale 5 (branches)
-basmati rice 120 (g)

For the sauce

-tamari 2 (tbsp)
-soy cream 4 (tbsp)
-lemon juice 2 (tbsp)

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Steps

In a saucepan of water, cook the rice for about 18 minutes, then drain.
Slice the tofu.
In a frying pan, heat the neutral oil, soy sauce, and maple syrup. When it starts boiling, add the tofu slices. Grill them on both sides until all the liquid has evaporated.
Slice the avocado and apple.
Prepare the sauce: mix the peanut butter with the soy sauce, soy cream, and lemon juice.
Remove the kale stems and massage the leaves to soften them.
In bowls, serve the kale leaves, rice, apple, avocado, and tofu slices. Add as much sauce as you want! You can also sprinkle your bowl with sesame seeds.