Seasoned Tofu & Roasted Candy Potato Bowl with Asian-inspired Orange French dressing
? Here is a straightforward, scrumptious, and nutritious bowl! ?
1 cup sliced cucumber
1/2 block tofu, pressed to take away extra water and cubed
Three cups cubed candy potatoes (about 1 cm thick)
2 cups steamed broccoli florets
3/four cup cooked brown rice
Cilantro and inexperienced onion for garnish
Oil, salt, garlic powder for cooking tofu and roasting potatoes
?Orange French dressing (mix in blender):
1/Three cup contemporary squeezed orange juice
1 tbsp tamari or soy sauce
2.5 tsp rice vinegar
2 tbsp agave or maple syrup
2 tbsp sesame oil
2 to three tbsp avocado oil (desire)
1/four tsp every garlic and onion powders
1/2 tsp mustard
1/2 tsp salt
1/four tsp pepper
Sprint sizzling sauce
1 tbsp every (packed) contemporary mint and cilantro
On a big baking tray, place candy potato cubes and sprinkle generously with oil, salt and garlic powder. Roast at 375 for 15 min, flip and prepare dinner additional till tender. ??
In a big pan, add about 1 tsp oil. Add tofu cubes and season generously with salt and garlic powder, and let prepare dinner for a number of minutes, gently flip and let prepare dinner one other jiffy, repeat once more. Assemble bowls with salad greens (3), and prime with substances and dressing.
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