New American Plate Challenge

Tofu Kale Power Bowl with Tahini Dressing

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Weekly Recipe
Serves 8

This power bowl is packed with the nutrition power of baked tofu, kale, sweet potatoes, peas, peppers, hemp seeds, and tahini. It’s the perfect lunch to get you through the day, satisfied and primed for your best performance. Best of all, it’s delicious, thanks to the colorful combination of plant foods, home-baked tofu, and a flavorful tahini dressing.

Recipe from Sharon Palmer, The Plant-Powered Dietitian 


Ingredients

  • 14 Ounces
    packaged firm tofu
  • 2 Tablespoons
    reduced-sodium, soy sauce
  • 1/2 Tablespoon
    sesame oil
  • 3 Tablespoons
    lemon juice, divided
  • 2 Teaspoons
    freshly grated ginger, divided
  • 2
    cloves minced garlic
  • 1/4 Teaspoon
    hot sauce
  • 1/2 Cup
    flour (all-purpose or gluten-free)
  • 2 Tablespoons
    tahini
  • 1 Tablespoon
    extra virgin olive oil
  • 1 Tablespoon
    water
  • 1/4 Teaspoon
    smoked paprika
  • Pinches
    Sea salt
  • 1/4 Teaspoon
    Freshly ground black pepper
  • 1 head kale (about 4 cups chopped, loosely packed)
  • 1 Cup
    cooked, cubed (about 1-inch), peeled sweet potatoes (about 1 small), cooled
  • 1 Cup
    frozen peas, defrosted
  • 1
    red bell pepper, coarsely chopped
  • 2 Tablespoons
    hemp seeds

Instructions

  1. Press tofu (to remove excess liquid) by using a tofu press as directed or wrapping tofu with several paper towels, placing it between two plates, and resting something heavy on the top plate. Press for about 15 minutes, draining off extra liquid.

  2. Slice tofu into cubes (about 1-inch).

  3. Mix together soy sauce, sesame oil, 1 Tbsp. lemon juice, 1 tsp. ginger, garlic, and hot sauce in a bowl. Place cubed tofu in sauce and mix together gently to distribute marinade over tofu. Refrigerate for about 1 hour.

  4. Preheat oven to 350 F.

  5. Dredge marinated tofu cubes in flour to lightly coat, and place on a baking dish or pan sprayed with nonstick cooking spray. Bake in top shelf of oven for 30 minutes, until golden brown.

  6. Remove and cool.

  7. To make tahini dressing: Whisk together 2 Tbsp. tahini, 2 Tbsp. lemon juice, 1 Tbsp. extra virgin olive oil, 1 Tbsp. water, 1 tsp. freshly grated ginger, ¼ tsp. smoked paprika, pinch sea salt, ¼ tsp freshly grated black pepper in a small dish until smooth and creamy and set aside.

  8. To make salad: Chop kale into small pieces and place in a large salad bowl.

  9. Dress kale with tahini dressing, massaging it into the leaves until well distributed.

  10. Arrange baked tofu, sweet potatoes, peas, and bell pepper on top of salad. Sprinkle with hemp seeds.

  11. Serve immediately.

Nutrition: 222 calories, 11 g total fat, 1 g saturated fat, 0 mg cholesterol, 186 mg sodium, 21 g carbohydrate, 5 g fiber, 3 g sugar, 13 g protein

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