Ingredients
1 450-g block of firm or extra-firm tofu, cut into large cubes – about 24 cubes
1/2 cup nutritional yeast (or cornstarch)
For the marinade (also used as dressing)
2 tablespoons sesame oil (not grilled)
2 tablespoons rice vinegar
2 tablespoons honey
2 tablespoons reduced-sodium soy sauce
1 tablespoon fresh ginger, chopped
1 clove garlic, chopped
For the vegetables
4 cups baby spinach
1/2 cup Patience Fruit & Co. Classic Dried Cranberries, Wild Blueberries and Tart Cherries, Gently Sweetened
1 or 2 carrots, cut into julienne strips
10 radishes, sliced with a mandoline
1 English cucumber, sliced with a mandoline
green onions, sliced (optional)
*or other vegetables of your choice (edamame, avocado, green beans, etc.)
For the dressing
1/4 cup tahini (sesame butter)
1/4 cup plain Greek yogurt
Cooking time 4 to 6 minutes Portions 4 bowls
At this time of year, great fresh fruit and vegetables start appearing again in the grocery store at reasonable prices. Browse the produce department for inspiration to celebrate the return of the spring sunshine with this easy, fresh veggie-rich abundance bowl.
The secret touch that makes all the difference in this recipe is our fabulous dried whole fruit blend, bursting with cranberries, wild blueberries and tart cherries. A touch of sweetness (done the healthy way) makes your abundance bowl simply magical.
Ingredients
1 450-g block of firm or extra-firm tofu, cut into large cubes – about 24 cubes
1/2 cup nutritional yeast (or cornstarch)
For the marinade (also used as dressing)
2 tablespoons sesame oil (not grilled)
2 tablespoons rice vinegar
2 tablespoons honey
2 tablespoons reduced-sodium soy sauce
1 tablespoon fresh ginger, chopped
1 clove garlic, chopped
For the vegetables
4 cups baby spinach
1/2 cup Patience Fruit & Co. Classic Dried Cranberries, Wild Blueberries and Tart Cherries, Gently Sweetened
1 or 2 carrots, cut into julienne strips
10 radishes, sliced with a mandoline
1 English cucumber, sliced with a mandoline
green onions, sliced (optional)
*or other vegetables of your choice (edamame, avocado, green beans, etc.)
For the dressing
1/4 cup tahini (sesame butter)
1/4 cup plain Greek yogurt
Print ShareSteps
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For the tofu
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Mix all the marinade ingredients in a bowl. Add tofu and marinate for 15 minutes at room temperature. Set aside.
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Place nutritional yeast in another bowl. Set aside.
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For the vegetables
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Meanwhile, cut carrot into julienne strips and chop remaining vegetables finely. Set aside.
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Remove tofu from marinade, keeping marinade to use for dressing. Place tofu cubes in nutritional yeast and coat all surfaces well.
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Heat 1 tablespoon vegetable oil in a non-stick pan. Cook tofu cubes until all surfaces are browned, about 4 to 6 minutes. Add more oil as needed. Set tofu cubes aside.
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For the dressing
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Add tahini and yogurt to remaining marinade. Stir well.
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To assemble
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Divide baby spinach leaves and vegetables among bowls. Top with tofu cubes and drizzle with dressing. Sprinkle with green onions if desired.
Recommendations
Note: Nutritional yeast is not the same thing as the yeast that’s used in baked goods. It’s an inactive yeast made from microscopic fungi, used to add flavour to dishes. The taste is somewhat like parmesan cheese or hazelnuts. It’s inexpensive and can be found in the health foods aisle.
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In this recipe
Mélange de 4 fruits séchés bio sucrés au sucre de canne et entiers
Un mélange de fruits séchés bio dont les saveurs se marient si bien et éclatent tellement dans la bouche qu’il faut en faire l’expérience. Dans ce mariage unique en son genre, les cerises de terre ajoutent une agréable petite touche acidulée.
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