Tofu Kale Power Bowl with Tahini Dressing (Vegan)

Sharon Palmer

This Tofu Kale Power Bowl with Tahini Dressing 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.

Make your own baked tofu ahead of time to flavor this delicious salad.

Learn how to make this with my recipe video here.

Tofu Kale Power Bowl (Vegan)

Tofu Kale Power Bowl (Vegan) Sharon Palmer, RD, The Plant-Powered Dietitian, shows you how to make this super delicious, nutrition-packed power bowl for your next healthy meal. Get the entire recipe here: http://sharonpalmer.com/tofu-kale-power-bowl-tahini-dressing-vegan/Video Editor: Christian Javryd (http://bit.ly/2BTqTRD)

Posted by Sharon Palmer: The Plant-Powered Dietitian on Thursday, August 24, 2017

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Tofu Kale Power Bowl with Tahini Dressing (Vegan)


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  • Author: The Plant-Powered Dietitian
  • Yield: 2 large salads or 8 small servings 1x
Scale

Ingredients

Baked Tofu:

Tahini Dressing:

  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon water
  • 1 teaspoon freshly grated ginger
  • ¼ teaspoon smoked paprika
  • Pinch sea salt
  • ¼ teaspoon freshly grated black pepper

Salad:

  • Baked tofu (see above)
  • Tahini dressing (see above)
  • 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 small red bell pepper, coarsely chopped
  • 2 tablespoons hemp seeds

Instructions

To make Baked Tofu:

  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, lemon juice, 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.

To make Tahini Dressing:

  1. Whisk together all ingredients in a small dish until smooth and creamy and set aside.

To make Salad:

  1. Chop kale into small pieces and place in a large salad bowl.
  2. Dress kale with tahini dressing, massaging it into the leaves until well distributed. (If making two individual salads, divide dressed kale between two large individual bowls.)
  3. Arrange baked tofu, sweet potatoes, peas, and bell pepper on top of salad. Sprinkle with hemp seeds. (If making two individual salads, divide ingredients between two individual bowls)
  4. Serve immediately.

Nutrition

  • Serving Size: 1 serving (1/8th of recipe)
  • Calories: 222
  • Sugar: 3 g
  • Sodium: 186 mg
  • Fat: 11 g
  • Saturated Fat: 1 g
  • Carbohydrates: 21 g
  • Fiber: 5 g
  • Protein: 13 g

 

 

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