Smoked Maple Tofu Rice Bowl with Smoked Tomato Sauce
Tasty, nutritious and comforting, this organic vegan rice bowl is served with vegetables, smoked tomato sauce & tofu marinaded in a maple syrup dressing.
3servingscooked green vegetable of choice(I used steamed broccoli florets)
3servingscooked colourful vegetable of choice(I used braised red cabbage)
2tspnori seaweed flakes
Instructions
Smoked Tomato Sauce
Whizz all ingredients briefly in a food processor or blender, but not for too long if you want to keep some texture. I used my blender and initially pulsed the tomato and garlic to chop it up, then added the remaining ingredients and pulsed for 5 seconds.
Smoked Maple Tofu Rice Bowl
Rinse the rice well, cover in twice its volume of water and bring to the boil in a covered pan. Turn the heat down and simmer gently for 20 minutes, turn off the heat and allow to steam for a further 10 minutes.
Whilst the rice is cooking, place the tamari, rice wine vinegar, maple syrup and smoked paprika into a large flatish bowl and mix.
Cut the tofu into 24 largish rectangular chunks and place in the bowl, turning to cover them all.
Leave to marinade for at least 5 minutes, but the longer the better.
Heat the coconut oil in a non-stick frying pan until hot, then add the tofu pieces and fry over moderate heat for 2-3 minutes on each side.
Divide the rice between 3 bowls and top with the tomato sauce, which can be stirred in at this stage if liked. Top with the warm vegetables and tofu pieces. Scatter the nori flakes over the top and tuck in.
Notes
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.