No-cook vegan tofu sesame bowl. 8/6/22

Sesame tofu bowl

This is the ultimate hot summer night dish! I have been making these bowls primarily with salmon and shrimp but decided I wanted a vegan version. The family voted three thumbs up for this marinated extra-firm tofu bowl with cucumbers, avocados, edamame, Thai chiles, and cabbage over rice.

The tofu is marinated in a combination of soy sauce, rice vinegar, ginger powder, and garlic powder. The dressing is a similar combination but with minced garlic, ginger, and green onions that I whiz up in my mini food processor. I also add a dash of sweetener.

Since there is no cooking involved with the exception of microwaving some already prepared rice or, in my case, just microwaving some frozen cauliflower rice, the dish is all assembly. On a layer of rice add thinly sliced cucumbers, shredded cabbage, thawed edamame, thinly sliced chiles, and cubed avocado. Add the dressing and a few shakes of Furikake (that’s where the sesame seeds come from.) You can find Furikake in the Asian section of your supermarket or from Amazon.

I am really pleased with this very tasty, plant-based, cost effective, new addition to our dinner rotation.

This entry was posted in Asian, Easy, Hot weather meals, Legumes, Methods, rice, Salad, Vegan, Vegetables, Vegetarian, Weeknight dinners and tagged . Bookmark the permalink.

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