Easy Vegan Asian Tofu Nourish Bowl
Community Member
February 10, 2021
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
- Calories 413
- Fat 13g
- Carbs 57g
- Fiber 16g
- Sugar 24g
- Protein 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.
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
- Calories 413
- Fat 13g
- Carbs 57g
- Fiber 16g
- Sugar 24g
- Protein 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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