Tofu bowl. 10/20/22

Tofu bowl with riced cauliflower, edamame, cabbage, avocado, cucumber , Fresno chile, cilantro, lime wedge, and soy vinaigrette

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!

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

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