Site sponsored by Good Health Naturally

Low-Carb Vegan Dinner Bowl

RatingDifficultyBeginner

This vegan low-carb bowl pairs baked tofu with cabbage rice and almond butter sauce for a healthy dinner.

Share
Vegan Low Carb Dinner Bowl
Yields1 Serving
Prep Time20 minsCook Time30 minsTotal Time50 mins
Baked Tofu:
 1 g Package Firm or Extra-Firm Tofu, pressed (see notes)
 2 tbsp Soy Sauce or Gluten-Free Tamari
 1 tsp Garlic Powder
 1 tbsp Arrowroot Powder or Cornstarch
 Pinch of Black Pepper
For the Almond Butter Sauce:
 4 tbsp Peanut, Almond or Sunflower Seed Butter (60g)
 2 tbsp Soy Sauce or Gluten-Free Tamari
 1 tbsp Rice Wine Vinegar (unseasoned or seasoned)
 2 tsp Sriracha sauce (reduce or omit if sensitive to spice)
 4 tbsp Unsweetened Cashew, Almond or Coconut Milk
 Pinch of Stevia, a few drops of Liquid Stevia or 1 tbsp Maple Syrup
 Sea Salt and Black Pepper
For the Cabbage Rice:
 1 small Green Cabbage, riced
 1 tsp Coconut Oil
 ½ cup Lightly Packed Chopped Green Onion
 ½ cup Lightly Packed Chopped Fresh Cilantro
 3 Garlic Cloves, minced
For the Bowls:
 12 Avocado (1/4 - 1/2 per bowl)
 4 cups Broccoli Florets, steamed (1 cup per bowl)
 4 cups Finely Chopped Kale, steamed or massaged (1 cup per bowl)
1

Preheat the oven to 425 F. Cube the pressed tofu (see notes) and place in a bowl. Mix with the rest of the tofu ingredients then place the pieces on a parchment paper or silicone mat-lined baking tray. Bake the tofu for 15-20 minutes, flip and bake another 10-20 minutes until it’s brown and puffy.

2

Remove the outer leaves of the cabbage, slice in half then chop into chunks. Add the chunks to a food processor and pulse a few times until the cabbage has the consistency of rice. Alternatively, you can just finely chop or shred the cabbage using a mandolin. Add the “riced” cabbage to a large skillet with the oil, cilantro and green onion and cook over high until until tender and brown, about 6-10 minutes. Mix it well to start, then only mix every couple minutes so it can start to brown on the bottom.

3

Steam the broccoli stovetop by brining a pot of water to a boil then using a steamer basked to steam the broccoli for 5 minutes. If you don’t have a steamer basket, just add about 1 inch of water to a pot or skillet, bring to a boil, add the broccoli, cover and steam 5 minutes.

4

Remove the kale leaves from the thick stems and finely chop. Either massage the kale with 1/2 tsp olive or avocado oil until softened and dark green, or steam for 1 minute to soften, using the same method as the broccoli.

5

Whisk the sauce ingredients together in a bowl or container until smooth and creamy.

6

To assemble the bowls, start with a big scoop of cabbage rice then add the kale, broccoli, avocado and tofu, then top with the sauce.

Notes:
7

To press tofu, slice the tofu block into 3-4 slabs. Lay the slabs on a dishtowel on the counter top, then fold the towel over them. Place a cutting board or skillet on top of them along with a few heavy objects such as some cookbooks. Let sit for 15-30 minutes before proceeding with the recipe. You can also use a tofu press if you have one. This is optional but will make it a little crispier.

8

Bowls can be packed and stored in the fridge up to 3 days if you leave the avocado off until serving. I would also recommend storing the sauce separately.

9

To save time, tofu can be baked up to 3 days in advance and almond butter sauce can be prepared up to 5 days in advance. Broccoli and kale can be chopped and stored raw for up to 3 days before preparing the bowls.

Ingredients

Baked Tofu:
 1 g Package Firm or Extra-Firm Tofu, pressed (see notes)
 2 tbsp Soy Sauce or Gluten-Free Tamari
 1 tsp Garlic Powder
 1 tbsp Arrowroot Powder or Cornstarch
 Pinch of Black Pepper
For the Almond Butter Sauce:
 4 tbsp Peanut, Almond or Sunflower Seed Butter (60g)
 2 tbsp Soy Sauce or Gluten-Free Tamari
 1 tbsp Rice Wine Vinegar (unseasoned or seasoned)
 2 tsp Sriracha sauce (reduce or omit if sensitive to spice)
 4 tbsp Unsweetened Cashew, Almond or Coconut Milk
 Pinch of Stevia, a few drops of Liquid Stevia or 1 tbsp Maple Syrup
 Sea Salt and Black Pepper
For the Cabbage Rice:
 1 small Green Cabbage, riced
 1 tsp Coconut Oil
 ½ cup Lightly Packed Chopped Green Onion
 ½ cup Lightly Packed Chopped Fresh Cilantro
 3 Garlic Cloves, minced
For the Bowls:
 12 Avocado (1/4 - 1/2 per bowl)
 4 cups Broccoli Florets, steamed (1 cup per bowl)
 4 cups Finely Chopped Kale, steamed or massaged (1 cup per bowl)

Directions

1

Preheat the oven to 425 F. Cube the pressed tofu (see notes) and place in a bowl. Mix with the rest of the tofu ingredients then place the pieces on a parchment paper or silicone mat-lined baking tray. Bake the tofu for 15-20 minutes, flip and bake another 10-20 minutes until it’s brown and puffy.

2

Remove the outer leaves of the cabbage, slice in half then chop into chunks. Add the chunks to a food processor and pulse a few times until the cabbage has the consistency of rice. Alternatively, you can just finely chop or shred the cabbage using a mandolin. Add the “riced” cabbage to a large skillet with the oil, cilantro and green onion and cook over high until until tender and brown, about 6-10 minutes. Mix it well to start, then only mix every couple minutes so it can start to brown on the bottom.

3

Steam the broccoli stovetop by brining a pot of water to a boil then using a steamer basked to steam the broccoli for 5 minutes. If you don’t have a steamer basket, just add about 1 inch of water to a pot or skillet, bring to a boil, add the broccoli, cover and steam 5 minutes.

4

Remove the kale leaves from the thick stems and finely chop. Either massage the kale with 1/2 tsp olive or avocado oil until softened and dark green, or steam for 1 minute to soften, using the same method as the broccoli.

5

Whisk the sauce ingredients together in a bowl or container until smooth and creamy.

6

To assemble the bowls, start with a big scoop of cabbage rice then add the kale, broccoli, avocado and tofu, then top with the sauce.

Notes:
7

To press tofu, slice the tofu block into 3-4 slabs. Lay the slabs on a dishtowel on the counter top, then fold the towel over them. Place a cutting board or skillet on top of them along with a few heavy objects such as some cookbooks. Let sit for 15-30 minutes before proceeding with the recipe. You can also use a tofu press if you have one. This is optional but will make it a little crispier.

8

Bowls can be packed and stored in the fridge up to 3 days if you leave the avocado off until serving. I would also recommend storing the sauce separately.

9

To save time, tofu can be baked up to 3 days in advance and almond butter sauce can be prepared up to 5 days in advance. Broccoli and kale can be chopped and stored raw for up to 3 days before preparing the bowls.

Low-Carb Vegan Dinner Bowl

Leave a Reply