Recipe: Summer Tofu Bowl

Enjoy this refreshing and nutritious summer tofu bowl as a light lunch or dinner option!

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Ingredients:

• 1 block of firm tofu, pressed and cubed

• 2 cups shredded cabbage

• 1 cup shredded carrots

• 1 cup jicama, julienned

• 4 green onions, thinly sliced

• 1 tablespoon sesame oil

• 2 tablespoons soy sauce or tamari

• 1 tablespoon rice vinegar

• 1 tablespoon honey or maple syrup

• 1 clove garlic, minced

• 1 teaspoon grated ginger

• Salt and pepper, to taste

• Sesame seeds and fresh cilantro for garnish

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Instructions

Prepare the Tofu:

• Press the tofu to remove excess water, then cut into cubes.

• Heat a non-stick skillet over medium-high heat and add the tofu cubes. Cook until golden brown on all sides, about 5-7 minutes. Set aside.

Prepare the Dressing:

• In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey (or maple syrup), minced garlic, grated ginger, salt, and pepper. Adjust seasoning to taste.

Assemble the Bowl:

• In a large bowl, combine shredded cabbage, shredded carrots, jicama, and sliced green onions.

• Add the cooked tofu cubes to the bowl.

Add the Dressing:

• Pour the dressing over the tofu and vegetable mixture. Toss gently to combine, ensuring everything is evenly coated.

Serve:

• Divide the tofu and vegetable mixture into serving bowls.

• Garnish with sesame seeds and fresh cilantro.

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Tips

• You can customize this bowl by adding other vegetables like bell peppers, cucumbers, or avocado slices.

• For extra protein, consider adding edamame or roasted chickpeas.

• This bowl can be served warm or cold, making it perfect for a light summer meal or meal prep lunches.

Adjust the ingredients and seasonings to suit your taste preferences.

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Love + Joy,