I really, really wanted this to be mind blowing. Sadly it wasn’t. I don’t even have any witty commentary to present about this recipe. If you should choose to make it. Fix it up a bit. As is, Vegan Num Num Bowl is actually, yuck yuck. Sometimes recipes fail to meet expectations. This is one of those recipes.
1 Block Extra Firm Tofu, pressed, cut into small squares
1 tbs Canola or Peanut Oil
2 tsp Soy Sauce
2 tsp Mirin
1 Carrot, peeled and shredded
Peanuts, crushed (optional)
1 Cup Dry Brown Rice
1/4 Cup Peanut Butter
1/4 Cup Water (or coconut milk if you have it!)
1 Tbs Sugar
1 Tbs Soy Sauce
1 Tbs Seasoned Rice Vinegar
1 tsp Hot Chili Oil
1 Pinch Salt
Start cooking your rice. Mix sauce ingredients until smooth (be patient, it’ll look like hell at first) and set aside.
Pan fry tofu in the oil over high heat in a non-stick skillet until browned on both sides. Drain and return to hot pan (turn off the heat). Mix soy sauce and mirin together and pour over tofu, mixing well. It will bubble up and form a light glaze.
Plate rice, add broccoli, tofu, carrot, and crushed peanuts. Drizzle with sauce and serve.
Once you become comfortable with having flexible items in your pantry, having no real plan for cooking isn’t very stressful. You get to bring this kinda stuff together in a pinch. This is a perfect no-plan panic meal.
Parm + Citrus Sauce/Dressing:
- 1/3 cup freshly grated Parmesan cheese (make this Vegan and omit the cheese)
- Zest and juice of 2 oranges
- 2 tablespoons chopped shallots
- 2T white wine vinegar
- 1 cup extra-virgin olive oil (or half reg. + half lemon oil)
- 2 pinches of both salt + pepper
In a medium bowl (or Mason jar) combine the grated Parmesan, orange zest and juice, and the shallots. Whisk in the white wine vinegar. Whisk in the olive oil and finish by seasoning with salt and pepper.
- 1 garlic clove, smashed and chopped
- 1/4 cup tahini
- Zest of one lemon
- scant 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 2 tablespoons hot water
- scant 1/2 teaspoon fine grain sea salt
In a medium bowl or Mason jar combine the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt.
For the veggie bowl:
Cook up quinoa according to package directions. Pictured here, I made a mix of common white and less common Inca red quinoa. They cook up the same, I didn’t have a cup of either, but combining them I just made it. Before I add the water and put it into a pan to cook, I like to rinse it through a fine mesh strainer until the water runs clear and then toast it in a saute’ pan until just barely browned. I think it makes it taste nutty and earthy. The end texture is also a little fluffier, less mushy like rice sometimes gets with the excess starch still attached.
In the bowl pictured, there is cooked room temperature chickpeas (mine were from frozen, but you could use canned in a pinch), raw red onion, steamed kale and steamed fingerling potatoes. That’s what I had in my fridge that day but you can use any cooked or raw veggie you like. The type of bowl you make is only limited by what’s in your fridge really. Tofu would make an excellent addition to this dish. I served my bowl room temperature for a simple dinner.
Dressings adapted from 101cookbooks.com
Posted in Dinner, Fridge Finds, Quick Cooking, Recipes, Salad, Vegan, Vegetarian
Tagged bowl, chickpeas, kale, pantry finds, quick dinner, quinoa, red onion, tahini, vegan, vegan dressing