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–+ servings

Black Pepper Tofu Bowls

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Serves: 3 -4
Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes

Ingredients

Black Pepper Tofu

  • 1 block extra firm tofu drained and patted dry
  • 1 tbsp tapioca flour
  • 1 tbsp low-sodium soy sauce or coconut aminos
  • 3/4 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • Olive oil

Short-grain White Rice

  • 1 1/2 cups short-grain rice
  • 2 1/4 cups water
  • 1/2 tsp salt
  • 1 tsp olive oil

Purple Cabbage Salad

  • 1 small head purple cabbage 3-4 cups shredded
  • 1 1/2 tbsp rice vinegar
  • 1 tbsp soy sauce or coconut aminos
  • 2 tsp sesame oil
  • 1 tbsp avocado oil
  • 1 tsp grated ginger
  • 1 tsp grated garlic
  • 1 tsp honey
  • Salt & pepper

Spicy Mayo

  • 1/4 cup mayonnaise
  • 2 tbsp sriracha
  • 1 tsp sesame oil
  • 1 tsp maple syrup

Toppings

  • 2 scallions chopped
  • 1/4 cup sesame seeds
  • Olive oil
  • Avocado

Directions

Black Pepper Tofu

  1. Preheat the oven to 400 F
  2. Crumble the tofu into chunks into a bowl and toss it with the soy sauce, tapioca flour, garlic and salt and pepper
  3. Transfer it to a parchment lined sheet pan and drizzle with olive oil
  4. Bake for about 35 minutes, until browned

Short-grain Rice

  1. Add 1 1/2 cups short-grain rice to a medium pot with 1 tsp of olive oil. Pour in the water and salt and bring to a boil. Once boiling, reduce heat to low and simmer on low until all the water is absorbed, for about 25 minutes.

Purple Cabbage Salad

  1. Thinly slice the cabbage using a mandolin or sharp knife. Add it to a mixing bowl and toss well with marinade ingredients. I suggest massaging it together with your hands, then refrigerating it until ready to serve.

Toppings

  1. Heat a small skillet on medium heat and add in 1-2 tbsp olive oil. Add in the sesame seeds and scallions, and toast together for about 4-5 minutes
  2. For the spicy mayo, whisk together the mayo, sriracha, maple and sesame oil until smooth.
  3. Assemble the Bowls
  4. Prepare your bowls when ready to serve with the rice, tofu, cabbage salad, avocado, toasted sesame and scallions, and a drizzle of spicy mayo
  5. Leftovers can be refrigerated and assembled within 3-4 days.