Sharon's new book California Vegan is available for pre-order now!

Kale Tofu Power Bowl with Turmeric Hemp Crunch Topping

Sharon Palmer

This bowl is packed with the power of plants—deep green leaves of kale, crispy bell peppers, fuchsia-toned watermelon radishes, creamy avocados, marinated tofu, and hand-crafted, baked turmeric hemp crunch topping featuring Fiber OneTM Original cereal. It’s completely plant-based, and completely satisfying and delicious. Meal prep this recipe to make 4 individual entrée-sized recipes you can enjoy during the week. Or, prepare the ingredients and let everyone make their bowl just the way they like it!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon

Kale Tofu Power Bowl with Turmeric Hemp Crunch Topping

1 Star2 Stars3 Stars4 Stars5 Stars
(3 votes, average: 5.00 out of 5)

  • Author: The Plant-Powered Dietitian
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


Marinated Tofu:

Turmeric Hemp Crunch Topping:


  • 1 pound kale, chopped (about 8 cups)
  • 1 medium red bell pepper, thinly sliced
  • 4 radishes, thinly sliced
  • 1 medium avocado, thinly sliced


  1. To make Marinated Tofu: Mix together sesame seed oil, rice vinegar, soy sauce, red chili pepper flakes, brown sugar, garlic, and ginger in a small dish. Place cubed, drained extra firm tofu in a shallow dish, and pour marinade over the tofu. Chill for at least 1 hour, stirring tofu in marinade every 15 minutes in order to evenly distribute it.
  2. While marinated tofu is chilling, make the Turmeric Hemp Crunch Topping: Preheat oven to 375 F. Combine Fiber One Original Bran Cereal, hemp seeds, turmeric, garlic, smoked paprika, black pepper and salt, and sesame oil in a medium bowl and stir well. Turn out on a baking sheet and spread evenly. Place in oven and bake for 10 minutes. Remove from oven and cool. Makes about 2 cups.
  3. Meanwhile, prepare the Salad for the power bowls: Drain the marinated tofu, reserving the marinade. Place chopped kale in a medium bowl and toss with the reserved marinade, mixing well with hands, massaging marinade into the leaves. Divide chopped, dressed kale among 4 large individual (3-cup) bowls. Top each bowl with ¼ of the bell pepper slices, 1 sliced radish, ¼ of the avocado slices, and ¼ of the marinated tofu cubes. Garnish with ¼ of the salad topper (about ½ cup). Serve immediately.
  4. Makes 4 individual, entrée-sized power bowls.
  • Category: Entree
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: 442
  • Sugar: 1 g
  • Sodium: 437 mg
  • Fat: 28 g
  • Saturated Fat: 4 g
  • Carbohydrates: 48 g
  • Fiber: 20 g
  • Protein: 15 g

Keywords: vegan bowl, kale bowl, kale power bowl

I’m so excited to be teaming up with Fiber One for this recipe. Check out the entire collection of recipes here

For other plant-powered bowls, check out some of my favorites: 

Edamame Bok Choy Rice Bowl
Pistachio Turmeric Rice Power Bowl
Chipotle Tomato Rice Power Bowl

This post may contain affiliate links. For more information click here.

One thought on “Kale Tofu Power Bowl with Turmeric Hemp Crunch Topping

Leave a Reply

Your email address will not be published. Required fields are marked *