RADNUT Bowl
Servings Prep Time
3Servings 70Minutes
Cook Time
30Minutes
Servings Prep Time
3Servings 70Minutes
Cook Time
30Minutes
Ingredients
Tofu (marinate for 45 minutes or longer)
  • 1pkg extra firm tofu
  • 2tbsp soy sauce(low sodium)
  • 1 1/2tbsp sesame oil
  • 1tbsp lemon juice
  • 2tbsp rice vinegar
  • 1tsp sambal oleic(or any chili sauce)
  • 1tbsp brown sugar
  • 1/2tsp granulated garlic
Roasted Vegetables
  • 1-2 bell peppers
  • 1 cup brussel sprouts
  • 2 small beets
  • 1tbsp canola oil
  • 1tbsp balsamic vinegar
  • 1tsp lemon pepper
  • 1/2tbsp 21 seasoning(optional Trader Joe’s seasoning mix)
Raw Vegetable
  • 1 carrot
Sauce and Topping
  • 2tbsp tahini
  • 1tbsp soy sauce
  • 1tsp sesame oil
  • 1tsp granulated garlic
  • 2tbsp leftover tofu marinade
  • 2tsp pumpkin seeds(per bowl)
  • 2tsp sunflower seeds(per bowl)
Rice
  • 1cup brown rice(short grain)
  • 2cup water
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/

RADNUT Bowl