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.
Nutrition (per serving)
Calories: 222; protein: 13g; fat: 11g; carbs: 21g; sugar: 3g
Recipe and photo by Sharon Palmer, R.D.N., of The Plant-Powered Dietitian.
To make the baked tofu: Press tofu (to remove excess liquid) 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.
Slice tofu into cubes (about 1").
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.
Preheat oven to 350°.
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. Remove, and cool.
To make tahini dressing: Whisk together all ingredients in a small dish until smooth and creamy, and set aside.
To make the salad: Chop kale into small pieces, and place in a large salad bowl.
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.)
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). Serve immediately.