Prep Time:25 minsAdditional Time:10 minsTotal Time:35 minsServings:2Yield:2 bowlsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:10 minsTotal Time:35 minsServings:2Yield:2 bowls
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:35 mins
Total Time:
35 mins
Servings:2
Servings:
2
Yield:2 bowls
Yield:
2 bowls
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8ouncesextra-firm tofu, cut into 1-inch cubes5 tablespoons plus 1 teaspoon extra-virgin olive oil, divided1tablespoonreduced-sodium tamari or soy sauce (see Tip)½teaspoonchili powder1mediumred bell pepper, cut into 1/2-inch strips½mediumred onion, cut into 1/2-inch wedges½avocado⅓cupwater¼cuppacked cilantro leaves, plus more for garnish2tablespoonslime juice½teaspoonground coriander¼teaspoonsalt1cupcooked brown rice½cupchopped romaine lettuce6cherry tomatoes, halved2tablespoonstoasted pumpkin seeds
Cook Mode(Keep screen awake)
Ingredients
8ouncesextra-firm tofu, cut into 1-inch cubes
5 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
1tablespoonreduced-sodium tamari or soy sauce (see Tip)
½teaspoonchili powder
1mediumred bell pepper, cut into 1/2-inch strips
½mediumred onion, cut into 1/2-inch wedges
½avocado
⅓cupwater
¼cuppacked cilantro leaves, plus more for garnish
2tablespoonslime juice
½teaspoonground coriander
¼teaspoonsalt
1cupcooked brown rice
½cupchopped romaine lettuce
6cherry tomatoes, halved
2tablespoonstoasted pumpkin seeds
DirectionsPreheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.Toss tofu, 1 tablespoon oil, tamari (or soy sauce) and chili powder in a medium bowl. Place on one side of the prepared baking sheet. Add pepper, onion and 1 teaspoon oil to the bowl; stir to coat. Place the vegetables on the other side of the baking sheet. Roast until the vegetables are tender and the tofu is sizzling, about 20 minutes.Meanwhile, combine the remaining 4 tablespoons oil, avocado, water, cilantro, lime juice, coriander and salt in a blender jar or mini food processor. Process until smooth, scraping the sides down as necessary.Place 1/2 cup rice in each of 2 shallow serving bowls. Top with the tofu, roasted vegetables, lettuce and tomatoes. Spoon 4 tablespoons dressing over each bowl and sprinkle with pumpkin seeds.TipsTip: People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.Originally appeared: EatingWell.com, October 2017
Directions
Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.Toss tofu, 1 tablespoon oil, tamari (or soy sauce) and chili powder in a medium bowl. Place on one side of the prepared baking sheet. Add pepper, onion and 1 teaspoon oil to the bowl; stir to coat. Place the vegetables on the other side of the baking sheet. Roast until the vegetables are tender and the tofu is sizzling, about 20 minutes.Meanwhile, combine the remaining 4 tablespoons oil, avocado, water, cilantro, lime juice, coriander and salt in a blender jar or mini food processor. Process until smooth, scraping the sides down as necessary.Place 1/2 cup rice in each of 2 shallow serving bowls. Top with the tofu, roasted vegetables, lettuce and tomatoes. Spoon 4 tablespoons dressing over each bowl and sprinkle with pumpkin seeds.TipsTip: People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
Toss tofu, 1 tablespoon oil, tamari (or soy sauce) and chili powder in a medium bowl. Place on one side of the prepared baking sheet. Add pepper, onion and 1 teaspoon oil to the bowl; stir to coat. Place the vegetables on the other side of the baking sheet. Roast until the vegetables are tender and the tofu is sizzling, about 20 minutes.
Meanwhile, combine the remaining 4 tablespoons oil, avocado, water, cilantro, lime juice, coriander and salt in a blender jar or mini food processor. Process until smooth, scraping the sides down as necessary.
Place 1/2 cup rice in each of 2 shallow serving bowls. Top with the tofu, roasted vegetables, lettuce and tomatoes. Spoon 4 tablespoons dressing over each bowl and sprinkle with pumpkin seeds.
Tips
Tip: People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Originally appeared: EatingWell.com, October 2017
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Nutrition Facts(per serving)727Calories55gFat45gCarbs19gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
