The avocado finally ripened and we dined on my favorite bowl of our three, the marinated tofu bowl. This is another almost no-cook dinner. I heated up my cauliflower rice in the microwave but if you prefer actual rice you would have to cook it.

As you can see in the picture’s caption there are a lot of components which need to be chopped up. John gave me a hand with it so the meal prep went fairly quickly. I make the vinaigrette in my mini prep processor. I love this little machine! It does a super job finely chopping the garlic, ginger, and green onions. After those are whizzed up I add 1/2 cup soy sauce, 1/3 cup rice wine vinegar, and 1/2 teaspoon sesame oil. The dressing also benefits from a splash of water and should be sweetened to your taste. I leave the oil out of the dressing and we each put a drizzle of it on top of our bowl. Delicious!