20-Minute Tofu Nourish Bowl
INGREDIENTS
For the tofu:
1 package of extra-firm tofu, drained, patted dry with a paper towel, and cubed
Black pepper
For the zucchini:
1 large zucchini, diced
Black pepper
Chopped herbs such as dill, parsley, cilantro, and/or mint (optional)
For the grain + legume mix:
To make this bowl come together in a pinch, I used the 365 by Whole Foods 7 Grain + Lentil blend
Chopped herbs
For the salad:
Persian cucumber, diced
Cherry tomatoes, diced
Olive oil
Lime/lemon juice
Black pepper
For the tahini:
1 tablespoon tahini
1-2 teaspoons lemon juice
1 tablespoon water
Pinch of Fine grain sea salt
2 teaspoons finely chopped herbs
METHOD
Pan sauté the tofu: heat up a large pan and add a drizzle of avocado oil. Add the cubed tofu to the pan and season with salt and pepper. Mix to coat the tofu in oil and cook for 20 minutes, tossing every couple of minutes, until the tofu is golden.
Cook the zucchini: cook the tofu by sautéing in a pan or roasting in the oven.
To sauté - heat up a pan and add avocado oil. Add you zucchini and season with salt and pepper. Cook for 10 minutes or until zucchini is tender. Mix in some chopped herbs.
To roast - preheat your oven to 425 degrees F and line a baking sheet with parchment paper. Add your zucchini and drizzle with avocado oil. Season with salt and pepper. Toss well with your hands and spread in an even layer. Roast for 15 minutes or until tender.
Prep the salad: in a bowl, combine the chopped cucumber, tomato, lime/lemon juice, olive oil, salt, and pepper. Mix well. Taste and adjust for seasoning.
Make the tahini: in a bowl, combine tahini with lemon juice. Whisk until the mixture seizes. Then, add the salt and water and whisk until the mixture is smooth. Add your herbs and mix. Taste and adjust for seasoning.
Cook the grains: cook according to package instructions. Then, transfer to a bowl and stir in some herbs.
Assemble the bowl: in a bowl, layer the grains with the tofu, zucchini, and cucumber-tomato salad. Drizzle with tahini and enjoy!
