Vegan Macadamia Coconut Tofu Bowls

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Ambitious Kitchen

Total Time

40 minutes

Prep Time

20 minutes

Cook Time

20 minutes

Rating

(2)

Ingredients

4 servings

For the brown rice:
1 cup short grain brown rice
2 cups water
Pinch of salt
For the tofu:
1 package Extra Firm Nasoya Tofu
2 tablespoons coconut flour
½ teaspoon salt
½ teaspoon cumin
¼ teaspoon cayenne pepper
2 tablespoons coconut oil
For the sweet potato coconut milk mixture
1 (15) oz can light coconut milk
1 large sweet potato, diced into ½ inch cubes
1 red pepper, cut into large chunks
½ teaspoon ground turmeric
½ teaspoon salt
Freshly ground black pepper
To assemble:
1 (5 oz) package baby spinach
1/4 cup macadamia nuts, chopped
Freshly chopped cilantro

American Dinner Intermediate Healthy ...

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Preparation

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Step 1

Cook the rice: Place water and brown rice in a medium pot along with a pinch of salt and place over high heat. Bring water to a boil, then reduce heat to low, cover and simmer for 35-45 minutes until water is absorbed and rice is cooked and slightly chewy. Fluff with a fork then remove from heat.

Step 2

To cook the tofu: Wrap a few paper towels around the extra firm tofu and squeeze gently to release extra liquid. We want to get it as dry as possible without it crumbling.

Step 3

Next cut the tofu into 1 inch cubes. Place into a large bowl and add in the coconut flour, salt, cumin and cayenne. Gently toss to combine.

Step 4

Add coconut oil to a large nonstick skillet and place over medium high heat. Once the oil is hot, add in tofu, cooking for about 3-4 minutes per side until slightly golden brown. Once done, transfer to a plate for later.

Step 5

To cook the sweet potatoes: In the same skillet, add in the coconut milk, sweet potatoes, red bell pepper, turmeric and salt. Bring to a simmer and allow the sweet potatoes to cook for 10-15 minutes until fork tender. The coconut milk should reduce nicely.

Step 6

Assemble the bowls by adding ¼ of the brown rice, ¼ of the sweet potato/coconut milk mixture (you can mix it with the rice if you’d like), ¼ of the tofu, and a handful of spinach. Top with macadamia nuts and cilantro.