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Main Dish

Abundance Bowl with Grilled Tofu


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Ingredients

1 450-g block of firm or extra-firm tofu, cut into large cubes – about 24 cubes

125 ml (1/2 cup) nutritional yeast (or cornstarch)

 

For the marinade (also used as dressing)

30 ml (2 tablespoons) sesame oil (not grilled)

30 ml (2 tablespoons) rice vinegar

30 ml (2 tablespoons) honey

30 ml (2 tablespoons) reduced-sodium soy sauce

15 ml (1 tablespoon) fresh ginger, chopped

1 clove garlic, chopped

 

For the vegetables

1 L (4 cups) baby spinach

125 ml (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

60 ml (1/4 cup) tahini (sesame butter)

60 ml (1/4 cup) plain Greek yogurt

Preparation time 25 minutes
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

125 ml (1/2 cup) nutritional yeast (or cornstarch)

 

For the marinade (also used as dressing)

30 ml (2 tablespoons) sesame oil (not grilled)

30 ml (2 tablespoons) rice vinegar

30 ml (2 tablespoons) honey

30 ml (2 tablespoons) reduced-sodium soy sauce

15 ml (1 tablespoon) fresh ginger, chopped

1 clove garlic, chopped

 

For the vegetables

1 L (4 cups) baby spinach

125 ml (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

60 ml (1/4 cup) tahini (sesame butter)

60 ml (1/4 cup) plain Greek yogurt

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Steps

  1. For the tofu

  2. Mix all the marinade ingredients in a bowl. Add tofu and marinate for 15 minutes at room temperature. Set aside.

  3. Place nutritional yeast in another bowl. Set aside.

  4. For the vegetables

  5. Meanwhile, cut carrot into julienne strips and chop remaining vegetables finely. Set aside.

  6. Remove tofu from marinade, keeping marinade to use for dressing. Place tofu cubes in nutritional yeast and coat all surfaces well.

  7. Heat 15 ml (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.

  8. For the dressing

  9. Add tahini and yogurt to remaining marinade. Stir well.

  10. To assemble

  11. 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.

Une filiale de Fruit d'or

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