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Spicy Orange Ginger Veggie Bowl

This sweet and spicy veggie bowl packs in the protein and the flavor! Made with roasted purple cauliflower, earthy shitake mushrooms, fresh oranges, and creamy avocado this bowl puts a nutritious spin on your basic tofu stir fry.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients

Spicy Orange Ginger Tofu:

  • 14 Ounces Organic Firm Tofu
  • 1/2 Orange (75g)
  • 1 Clove Garlic
  • 1 Fresh Ginger
  • 2 Tbsp Raw Cashews
  • 2 Pitted Dates
  • 1/3 Tsp Dried Orange Peel (optional)
  • 1/3 Tsp Crushed Red Chili Pepper (or more to taste)
  • Coconut Oil

Roasted Vegetables:

  • 12 Ounces Purple Cauliflower Florets
  • 12 Ounces Broccoli Florets
  • 1 Large Red Bell Pepper (cored and diced)
  • 8 Ounces Whole Shitake or Cremini Mushrooms
  • 1.5 Tbsp Miso Paste
  • 1/2 Cup Water
  • 1/4 Tsp Black Pepper
  • Coconut Oil

Other Toppings:

  • 1 Cup Shelled Edamame
  • 2/3 Avocado (1/2 Cup)
  • 1/2 Cup Farmhouse Culture Fermented Orange Ginger Carrots

Instructions

Roasted Vegetables

  1. Preheat your oven to 425 Fahrenheit and prepare a cooking sheet by lightly spraying it with coconut oil.

  2. In a small cup mix 1.5 tbsp of miso paste with 1/2 cup of water and 1/4 tsp black pepper. Pour the miso sauce into a large mixing bowl and add all other roasted vegetable ingredients listed above. Toss your vegetables in the sauce until evenly coated, then move the vegetables from the bowl to the cooking sheet.

  3. Put vegetables in the oven and roast for 20-25 minutes or until the begin to brown.

Spicy Orange Ginger Tofu

  1. While the vegetables are roasting, prepare your tofu by pressing excess water out of it. This can be done by wrapping the tofu in a cheese cloth and placing something flat and heavy on top of it. Then cut your tofu into 1" cubes and set aside.
  2. Next add all remaining tofu ingredients listed above (minus the actual tofu) to a food processor and blend to make your spicy orange ginger sauce.

  3. Heat a large skillet on medium-high heat and spray lightly with coconut oil. Add your cubed tofu and spicy orange ginger sauce and sauté for about 5 minutes or until browning on the edges.

Finishing Touches

  1. Build 4 veggie bowls by putting a fourth of the roasted vegetables a fourth of the tofu in each bowl. Next add 1/4 cup of shelled edamame, 2 tbsp of avocado, and 2 tbsp of Farmhouse Culture Fermented Orange Ginger Carrots to each bowl. Enjoy!

Notes

Nutrition Facts (Per Serving)

  • Calories: 300
  • Fat: 14g
  • Carbs: 32g
  • Sugar: 10g
  • Protein: 20g