Y’all know how much I love a quick meal – especially after some high intensity movement. Buddha Bowls are my go-to for something fast and nourishing. This is one of the best bowls I’ve ever had and it’s all because of Gayle, the lovely lady behind The Soup Solution. I added her CRISPY CRUMBLED TOFU to a Buddha bowl yesterday and it was absolutely divine. If you are a meat eater, I promise you won’t miss the meat at all after trying this. In fact, I call it the Power Bowl for this very reason. I had this after an intense HIIT workout and while I usually get hungry after a couple hours, I was beyond satisfied with this. Happy tummy, fuelled muscles!
This took me less than 30 minutes to prepare and I had enough to make 3 meals! (Cook once, eat thrice! I’m all about efficiency. ✌🏼)
And if you are wondering if it is kid approved, K was eating by the spoonful after school. (She turned down mac & cheese!) Somebody (J) might’ve also pulled out a spoon and a beer while devouring this. ☺️
You won’t want to skip this. 🍲
Recipe | Power Bowl with Crispy Tofu
Makes 2 healthy meals or 3 smaller servings.
Spicy Crispy Crumbled Tofu *See recipe below.
2C cooked rice, white or brown
Assorted fixings: sautéed bok choy, zucchini, carrots, cabbage, spinach, corn, avocado, lettuce, mushrooms, sesame seeds, sriracha
1. Make crispy crumbled tofu according to recipe. I left out the sambal oelek because I didn’t have any.
2. Assemble your base with one cup of rice.
3. Add your favourite fixings and drizzle the top with sriracha if desired. I used what I had in the fridge: corn, avocado, cremini mushrooms and romaine lettuce.
*Other grains, such as quinoa, can be substituted for rice.
*If you prefer your tofu without spice, simply leave out the sambal oelek.
*Add all of your favourite veggies! Feel free to get creative with it!
Spicy Crispy Crumbled Tofu (recipe by The Family Food Life)
Crispy, Spicy Crumbled Tofu
by Gayle McLeod October-14-2017
Say goodbye to boring tofu. This method of cooking tofu is heavily
inspired by Bon Appetit and transforms a rather drab block of tofu
into something remarkably resembling meat.
• 4 tbsp + more if needed neutral oil
• 350 g extra firm tofu
• 3 tbsp low sodium soy sauce
• 2 tbsp sesame oil
• 1 tbsp or to taste sambal oelek
Prepare the block of tofu by wrapping in several layers of paper
towels or clean tea towels and squeeze to remove as much
moisture as possible. I usually set it on the counter and lean
with both hands on top of the block a few times. It will begin to
crumble, which is perfect.Meanwhile, heat a neutral oil such as
grapeseed or avocado oil over high heat in a non-stick wok or
skillet until shimmering.Add the crumbled tofu to the hot oil and
stir immediately to coat the tofu in the oil, breaking up larger
pieces with a wooden spoon. Now shake the pan and let fry
without disturbing it for a couple of minutes to allow the tofu a
chance to brown. If you feel like the pan is too dry, add a little
more oil throughout the process. Keep frying and stirring
occasionally until the tofu is darker in colour. It should resemble
cooked ground pork at this point.Add the soy sauce, sesame
oil, and sambal oelek; stir-fry for a few more minutes until the
tofu is well browned.Remove from heat and use immediately, or
store in an airtight container in the fridge for up to 1 week.
Worth noting: If you are at all interested… this cooking method
works perfectly to make a Tex-Mex style filling for tacos. Swap
out the soy and sesame oil for taco seasoning and
a couple tablespoons of water.