| 40G PROTEIN BIBIMBAP INSPIRED TOFU BOWL |
Using chili oil in place of gochujang because I have yet to find a gluten free version! This rice dish mixed with a variety of fresh and cooked veggies is super satisfying and delicious. It’s a hearty bowl with protein, fats, carbs, and micronutrients that I could probably eat every single day.
Recipe substitutions:
- Fava tofu can be replaced with 500g firm tofu. Macros will vary.
- Liquid aminos can be replaced with a preferred soy sauce or tamari.
- The date syrup adds the nice rich colouring of the tofu. It's also an amazing pantry item so I absolutely recommend getting some! Get 20% off D'vash Organics Date Sweetener here. Alternatively you could use brown sugar for the rich colouring or maple syrup for a lighter tofu.
- You can use fresh garlic and ginger instead of powdered but would then recommend you saute your tofu instead of baking.
- Kimchi would be a welcomed addition to this bowl!!
- Option to add kala namak spice to the tahini "egg".
Recipe makes 3 bowls
Macros per bowl: 555 cals - 15g fat - 65g carbs - 40g protein
Ingredients, Tofu:
240g fava tofu
1 tbsp olive oil
3 tbsp liquid aminos, or soy sauce
2 tbsp date syrup
½ tsp garlic powder
½ tsp ginger root powder
Veggies:
1 pint small brown mushrooms (roughly 12-15)
1 tbsp olive oil
5 cups fresh spinach
⅓ english cucumber
1 whole carrot, peeled
3 green onion stems
Base:
3 cups cooked rice
Optional Tahini “Egg”:
2 tbsp tahini
2 tbsp nutritional yeast
¼ tsp turmeric powder
1-4 tbsp boiling water, depending on how thick your tahini is
Recipe:
Prepare you rice according to package directions.
Preheat the oven to 375 F and line a baking tray with parchment paper.
Break tofu up into chunks and add to a mixing bowl.
Add to the tofu: liquid aminos, olive oil, date syrup, garlic and ginger powder.
Toss tofu well to coat in seasonings, then spread across prepared baking tray.
Bake for 22-25 minutes or until crispy.
Veggies:
Slice your mushrooms in half.
Bring a pan to medium heat and add 1 tbsp olive oil.
Add mushrooms and saute for 8-10 minutes or until browning.
Add a touch of salt and saute another 2-3 minutes.
Bring 2 cups water to a boil and add fresh spinach.
Blanche in the water for just a minute or two.
Drain.
For the carrot, I used a peeler to form ribbons.
Slice the cucumber and green onions.
Tahini "egg":
Add tahini, nutritional yeast, turmeric powder, and a pinch of salt. If "eggy" flavour is desired add kala namak as well.
Add 1-2 tbsp hot water to the tahini mix and whisk until it's still thick but has a runny enough texture you can pour it into the center of your bowl.
Plate:
Add 1 cup rice to each bowl or container and add 1/3 of each prepared ingredient.
Use the bottom of a shot glass, or a spoon to create a well in the center of each. Spoon 1/3 of the tahini egg mix into each well.
If desired top with chili oil and sesame seeds.
ENJOY!