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Tofu & Edamame Power Bowl
Weeknight · 15–30 min

Tofu & Edamame Power Bowl

Sarah & Chase Beatty make this bowl when they want something filling that still feels fresh. The cheesy crust on the tofu and the bright green sauce tie everything together.

Sarah & Chase Beatty’s pick · founders, vegan wellness retreats · 9 years, 1 month plant-based
@veganwellnessretreats
Hands-on
25 min
Hands-off
25 min
Total
50 min
Dishes
4
53gprotein775cal82gcarbs29gfatper serving · $4.16
Skilloven · stove · blender · microwave

Method

  1. 1

    Heat the oven to 400°F and line two trays with parchment.

  2. 2

    Warm the brown rice in a pot with a splash of water, or in the microwave, until hot.

  3. 3

    Toss the tofu with the tamari until coated.

  4. 4

    Mix the nutritional yeast and garlic powder, then press the tofu into it until crusted on all sides.

  5. 5

    Spread the tofu on one tray and the sweet potato cubes on the other. Bake until golden and tender, flipping once halfway.

  6. 6

    Warm the edamame in the microwave or a pot of hot water for a couple of minutes, then drain.

  7. 7

    Steam the greens for 3 to 4 minutes until bright and tender.

  8. 8

    Blend the tahini, cilantro, parsley, lemon juice, garlic and water until smooth and pourable.

  9. 9

    Build each bowl with rice, the tofu, edamame, sweet potato and greens, then drizzle with the green sauce.

Storage

Keep the components in separate containers in the fridge for up to 4 days. Store the sauce in a jar.

Good to know
  • Add a splash more water to the sauce if it thickens in the fridge.
  • Any leafy greens work in place of kale.

Nutrition

per serving
Calories
775
Protein
53g
Carbs
82g
Fat
29g
Fiber
18g
Sodium
970mg
Contains soyContains sesameGluten-free with oats labeled gluten-freePeanut-freeTree nut-free

Calculated from ingredient reference data. Brand labels vary.

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