Get ready for an adventure. This recipe isn’t for those who are in a rush, so move on if you need dinner on the table in 30 minutes. For the RADNUT bowl you’ll need a few hours to experiment and enjoy each step with patience. I’d like to call this bowl a vegetarian’s dream, but that would be a bit cocky, wouldn’t it.

radnut soul bowl

 

RADNUT Bowl
Print Recipe
Servings Prep Time
3 Servings 70 Minutes
Cook Time
30 Minutes
Servings Prep Time
3 Servings 70 Minutes
Cook Time
30 Minutes
RADNUT Bowl
Print Recipe
Servings Prep Time
3 Servings 70 Minutes
Cook Time
30 Minutes
Servings Prep Time
3 Servings 70 Minutes
Cook Time
30 Minutes
Ingredients
Tofu (marinate for 45 minutes or longer)
  • 1 pkg extra firm tofu
  • 2 tbsp soy sauce (low sodium)
  • 1 1/2 tbsp sesame oil
  • 1 tbsp lemon juice
  • 2 tbsp rice vinegar
  • 1 tsp sambal oleic (or any chili sauce)
  • 1 tbsp brown sugar
  • 1/2 tsp granulated garlic
Roasted Vegetables
  • 1-2 bell peppers
  • 1 cup brussel sprouts
  • 2 small beets
  • 1 tbsp canola oil
  • 1 tbsp balsamic vinegar
  • 1 tsp lemon pepper
  • 1/2 tbsp 21 seasoning (optional Trader Joe's seasoning mix)
Raw Vegetable
  • 1 carrot
Sauce and Topping
  • 2 tbsp tahini
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp granulated garlic
  • 2 tbsp leftover tofu marinade
  • 2 tsp pumpkin seeds (per bowl)
  • 2 tsp sunflower seeds (per bowl)
Rice
  • 1 cup brown rice (short grain)
  • 2 cup water
Servings: Servings
Instructions
  1. Drain tofu, dry with paper towel. Slice into 1/2 inch thick planks
  2. In a small bowl mix soy sauce, sesame oil, lemon juice, rice vinegar, sambal oleic, brown sugar, and granulated garlic. Taste test. Adjust ingredients as desired
  3. Marinate tofu in dish for 45 minutes or longer
  4. While tofu marinades, preheat oven to 390 degrees F. Slice bell peppers, halve brussel sprouts and cut ends off beets
  5. In a baking pan drizzle peppers, brussel sprouts and beets with canola oil and balsamic vinegar. Season with lemon pepper, 21 seasoning or as desired and place in oven
  6. Bake vegetables on center rack for 30-35 minutes, until roasted and golden brown. Set timer to 20 minutes to remember to flip once in between
  7. After placing vegetables in oven, oil another baking pan, transfer tofu to pan, drizzle a little marinade onto each piece and place in oven beside or below vegetables
  8. On the stove top add rice to water, season as desired and cook until soft or as per package
  9. Flip roasted vegetables, flip tofu, increase oven heat to 425 degrees F. Set another timer for 10 minutes to remember to remove vegetables
  10. Shred carrot and place aside
  11. Remove roasted vegetables from oven. Flip tofu and bake another 10 minutes until edges become crispy (set timer)
  12. Prepare sauce by mixing tahini, soy sauce, sesame oil, granulated garlic, and leftover tofu marinade in a bowl. Taste test and adjust ingredients as desired
  13. Cut roasted beets into slices. Ensure tofu had been removed from oven and slice into strips
  14. Plate rice, roasted vegetables, beets, tofu, carrots in a wide bowl, drizzle with small amount of sauce and top with pumpkin and sunflower seeds
Recipe Notes

Inspired by Communitea Cafe's 'Buddha Bowl' and Thug Kitchen's baked tofu.

http://www.thecommunitea.com/communitea_cafe/home.html
http://www.thugkitchen.com/

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RADNUT Bowl

2 thoughts on “RADNUT Bowl

  • 10/04/2016 at 8:35 PM
    Permalink

    Can the tofu be replaced with chicken?

  • 17/04/2016 at 9:55 AM
    Permalink

    Hi Marcy, yes tofu can definitely be replaced with chicken. The recipes are pretty flexible on RADNUT. Let us know how it goes if you try it out!

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