Quick Complete Bowl with Grilled Tofu, Peanut Sauce, Kale, Green Apple and Avocado

Patate et cornichon
  • 2 people

A quick complete bowl of rice, grilled tofu, peanut sauce, kale, green apple and avocado, perfect for meals in a hurry, weekdays, lunch or dinner! It's super complete and fresh.

Ingredients

    • ½
      block of firm tofu
    • 2 tbsp
      neutral oil
    • 2 tbsp
      soy sauce
    • 1 tbsp
      maple syrup
    • 1
      U.S. avocado
    • 1
      U.S. Granny Smith apple
    • 5
      kale sprigs
    • ½ cup
      basmati rice

  • For the sauce

    • 3 tbsp
      U.S. peanut butter
    • 2 tbsp
      soy sauce
    • 4 tbsp
      soy cream
    • The juice of half a lemon

Instructions

    1. In a pan of water, cook the rice for about 18 minutes then drain.

    2. Slice the tofu.

    3. In a frying pan, heat the neutral oil, soy sauce and maple syrup. When it boils, add the slices of tofu. Grill them on both sides until all the liquid has evaporated.

    4. Slice the avocado and apple.

    5. Prepare the sauce: mix the peanut butter with the soy sauce, soy cream and lemon juice.

    6. Remove the stalks from the kale and massage the leaves to soften them.

    7. In bowls, serve the kale leaves, rice, apple, avocado and tofu slices. Add sauce as desired!

    8. You can sprinkle your bowl with sesame seeds too.

Notes

 

Patate et cornichon

“I am a vegan chef based in Montreal where I opened my little café, Muscade, in 2019. Of French origin, I studied cooking in France and then started my career as a restaurant pastry chef there. By becoming vegan, I had to reinvent my profession. I created my cooking blog to offer recipes that look like me. I found that the recipes available online were rarely gourmet, often with unusual ingredients for dietary purposes. And I didn't really like it... so I decided to offer my version of plant-based cuisine: gourmet, simple, with everyday ingredients. Then I immigrated to Quebec to work only in vegan establishments. And today I divide my daily life between my café and the creation of content on my blog.”
Recipe Courtesy of Patate et cornichon.