We have been eating a lot of these bowls lately. Given the fact that we are under this unrelenting heat dome (113F again, yikes!), this vegetable salad with tofu seemed like the best choice. I had planned on Thai basil eggplant today but the idea of cooking when we are trying to keep the house cool made the dish a non-starter. I just hope the eggplant keeps until Friday when it should merely be in the 90s.
The vegetables I used for the salad were shredded cabbage, soy-marinated extra firm tofu, edamame, cucumber, avocado, green onions, and spicy chiles. No rice this time but you could definitely include it. I gave it a drizzle of olive oil and then poured over a dressing composed of 1/2 cup soy sauce, 1/3 cup vinegar, a dash of water, 1/2 teaspoon of sesame oil, and some whizzed up garlic, green onions, and ginger. (Too much trouble? You could probably substitute garlic, onion, and ginger powders.) After I combine those dressing ingredients I sweeten it with a half packet of Splenda but you could use a teaspoon or so of sugar or whatever sweetener you like. Garnish is a shake or two of furikake.