Plant-Based Blueprint
Tofu & Edamame Power Bowl
Baked tofu crusted in nutritional yeast, with a double hit of edamame and brown rice, sweet potato, greens and a lemony tahini sauce. Oil-free.
Serves 225 min hands-on25 min hands-offPer serving: 775 cal · 53 g protein · 82 g carbs · 29 g fat
Ingredients
- 1 block (14 oz) Extra-firm tofu
Base
- 1 ½ cups cooked brown rice
- 1 medium sweet potato, cubed
Seasoning
- 2 tbsp tamari, low-sodium
- ¼ cup nutritional yeast
- 1 tsp garlic powder
Sauce
- 2 tbsp tahini
- ¼ cup cilantro
- ¼ cup fresh parsley
- 1 lemon juice, juiced
- 1 clove garlic
- 3 tbsp water, add more to thin
Build your bowl
- 1 ½ cups shelled edamame
- 2 cups kale, or other greens
Equipment
Oven · Microwave · Blender · Large pot · Sheet pan · Parchment paper · Mixing bowl · Chef's knife · Cutting board · Colander · Spatula or wooden spoon · Tofu press or clean towel · Measuring cups and spoons
Steps
- 1Heat the oven to 400°F and line two trays with parchment.
- 2Warm the brown rice in a pot with a splash of water, or in the microwave, until hot.
- 3Toss the tofu with the tamari until coated.
- 4Mix the nutritional yeast and garlic powder, then press the tofu into it until crusted on all sides.
- 5Spread the tofu on one tray and the sweet potato cubes on the other. Bake until golden and tender, flipping once halfway.
- 6Warm the edamame in the microwave or a pot of hot water for a couple of minutes, then drain.
- 7Steam the greens for 3 to 4 minutes until bright and tender.
- 8Blend the tahini, cilantro, parsley, lemon juice, garlic and water until smooth and pourable.
- 9Build each bowl with rice, the tofu, edamame, sweet potato and greens, then drizzle with the green sauce.
Tips
- Add a splash more water to the sauce if it thickens in the fridge.
- Any leafy greens work in place of kale.
Swaps, macros and the full recipe: gopbb.com/r/sarah-tofu-edamame-power-bowl