Easy Vegan Asian Tofu Nourish Bowl

Name: Easy Vegan Asian Tofu Nourish Bowl Recipe by Tasty
Yield: 2 servings
Ingredients: 1 whole eggplant, chopped; 1 ¼ cups green beans; ½ box spring mix; 2 tomatoes, chopped; 2 cucumbers, chopped; 2 cups firm tofu, drained and pressed; 2 tablespoons coconut amino; 1 teaspoon rice vinegar; 1 teaspoon paprika; 1 teaspoon avocado oil; 2 tablespoons nutritional yeast; ¼ teaspoon salt; 1 tablespoon hummus; 2 teaspoons lemon juice; furikake seasoning

Shona Orzuevar
Community Member

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!

Ingredients

for 2 servings

1 whole eggplant, chopped
1 ¼ cups green beans (200 g)
½ box spring mix
2 tomatoes, chopped
2 cucumbers, chopped
2 cups firm tofu (200 g), drained and pressed
2 tablespoons coconut amino
1 teaspoon rice vinegar
1 teaspoon paprika
1 teaspoon avocado oil
2 tablespoons nutritional yeast
¼ teaspoon salt
1 tablespoon hummus
2 teaspoons lemon juice
furikake seasoning

Nutrition Info

413

13g

57g

16g

24g

28g

Estimated values based on one serving size.

Preparation

Mix eggplant with green beans in a bowl and coat with salt, avocado oil, salt, black pepper and garlic powder. Place into the oven on an oven-safe sheet pain for 30 minutes for 350’F.
In a bowl, mix tofu with avocado oil, rice vinegar, coconut aminos and spices.Then, add nutritional yeast and put into the oven for 20 minutes at 350’F until crispy.
On the side, in a bowl, mix spring mix, tomatoes and cucumbers. Mix together a dressing of hummus, lemon juice, and furikake seasoning and top salad with this.
Assemble ‘nourish’ bowls using oven ingredients and serve.

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