• Nancy Grenier

WARM TOFU BOWL

WITH SPICY BBQ SAUCE.


It is with no surprise that the Buddha bowl trend is huge these days – it is so simple to make and soooo good. What is interesting with the bowl trend is that you can easily vary the toppings according to your desires and even the seasons! Without further ado, I am presenting you today my warm tofu bowl with spicy BBQ sauce.


This simple recipe will allow you to incorporate more tofu into your life. A must for the plant-based lifestyle. Speaking of tofu, did you know that tofu is low in calories, indeed, but also an excellent source of magnesium, manganese, essential fatty acids, zinc, potassium, calcium and vitamins?


Just plants. No bad stuff.


Happy cooking!

Nancy

Preparation | 15 minutes

Cooking | 15 minutes

For 3 bowls


INGREDIENTS

Rice

  • 1 cup (250 ml) rice

  • 1/4 tsp. (1.25 ml) couscous seasoning

  • 1 tsp. (5 ml) sesame oil or plant-based butter, to taste

Sauce

  • 1/2 cup (125 ml) vegenaise

  • 1 tsp. (5 ml) maple syrup

  • 1/2 tsp. (2.5 ml) soy sauce

Tofu

  • 1 pack (2 pouches) Soyarie Shefu Tofu lightly seasoned

  • 1/2 yellow onion

  • 2 cups (50 ml) mushrooms

  • A drizzle of olive oil

  • 1 tsp. (15 ml) President's Choice Asian Spicy BBQ Sauce

  • A pinch of 5 Chinese spices blend

Vegetables

  • 1 yellow zucchini

  • 1 medium carrot

  • 1 head and a half broccoli

  • 10 asparagus

  • 1 green onion

STEPS

Preparation

  1. Cook the rice as directed on the package with the olive oil and couscous seasoning.

  2. Prepare the sauce by combining all the ingredients and set aside.

  3. Steam the asparagus and broccoli, making sure to keep them slightly crunchy.

  4. In a skillet, sauté the yellow onion and mushrooms with a drizzle of olive oil until the onion begins to sweat.

  5. Reduce the heat; add the tofu, BBQ sauce and 5 Chinese spices.

  6. Add salt and pepper to taste.

  7. Mix well, cover and set on low heat for about 5 minutes.

  8. Meanwhile, peel the carrot and spiralize it.

  9. Slice the zucchini and sauté them in another skillet for a few seconds with a drizzle of olive oil, salt and pepper, to taste.

Montage

  1. Add rice to fill a little more than half of the bowl.

  2. Add broccoli, asparagus, carrots and grilled zucchini slices.

  3. Place the tofu and mushrooms in the middle.

  4. Slice green onions and sprinkle on top.

  5. Serve with the sauce and it's done.

Enjoy!

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