Rice Bowl with sauteed Onions, Carrots, Kale and Tofu Crumbs

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Today’s a bit of a hard day to cook, because that monthly curse has arrived. I was all planning to do this great, elaborate burger thing but this will have to do for today, it actually tastes better than I imagined, so that’s a bonus.

I’ve just been having my “OMG I miss LA, I miss Dr.J’s Vibrant Cafe” moments, going through my photos where I went to LA earlier this year. I had some of the most amazing vegan foods there, and this was inspired by one of Dr.J’s Vibrant Cafe’s bowls, because they had absolutely delicious kale, carrots and tofu in their dishes.

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Sometimes, it’s so difficult missing a place but not being able to go there. Have you ever traveled to a place, and instantly fell in love with it, and want to go there again some day? That’s how I felt about LA, I just loved it. I’ve always been a city person, because I love the surprises of shops. It’s interesting that I’ve also met people who are completely the opposite and prefer a quiet suburb.

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Anyway, I’ve discovered a great secret as well!

The secret to great, amazing tasting tofu is to bake it in the oven for a while to dry it out first, this then makes it really crunchy and hard, and it becomes so good!

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Rice Bowl with sauteed Onions, Carrots, Kale and Tofu Crumbs

Rice
2 cups jasmine brown rice
3 cups water
1 tablespoon extra virgin olive oil
2 teaspoons onion powder
1/4 teaspoon Himalayan/sea salt

Tofu
1/2 block firm/extra firm tofu
1 teaspoon white cooking wine
1/2 teaspoon low sodium soy sauce
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon Himalayan/sea salt

Stir Fry
1 tablespoon extra light olive oil
1/2 medium yellow onion
1 medium carrot
A sprinkle Himalayan/sea salt
2 cups chopped kale (I used Tuscan kale)
1 tablespoon white cooking wine
1-2 teaspoons low sodium soy sauce

To make the Rice: Add the brown rice with water, olive oil, onion powder and salt. Stir it around so that everything is even. Bring the rice to a boil, which takes from 5-10 minutes, then bring it to medium low (3-4) and let it gently simmer for about 30-35 minutes.

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To make the Tofu and Vegetables: Preheat oven to 350°F (176°C).

Cut half a block of firm or extra firm tofu and squeeze as much water out of it as possible. Once all the water is squeezed, get a paper towel and press out even more water.

Use your hands to crush the tofu block into fine crumbles and spread it out on an oven tray. Try and keep it laid out thinly.

Bake in the oven for about 25-30 minutes until the tofu chunks are dry, hard and has little brown edges. You will need to open the oven after 10 minutes and stir it around so the bottom doesn’t burn.

Meanwhile, peel and chop the onions in small slices and add a tablespoon of olive oil in the frying pan. Stir and cook for about 10 minutes. Also, slice the carrots in thin matchsticks (or any shape you want). Add the carrots after 10 minutes, along with a sprinkle of salt.

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Once tofu chunks are ready, spoon it into a bowl and add the cooking wine, soy sauce (try one teaspoon and taste, if you like it stronger, add another teaspoon), paprika, garlic powder, onion powder and salt. Stir and let it sit.

Allow the carrot and onions to cook for 5 minutes, still stirring continuously. Then, add the kale, tofu chunks, cooking wine and soy sauce.

Stir and cook for a final 2-3 minutes until the kale is soft, and turn off the heat.

Assembling: Add a layer of vegetables on the bottom, then spoon some brown rice in the middle and top it with more vegetables.

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Rice Bowl with sauted Onions, Carrots, Kale and Tofu Crumbs
Serves: 4
 

Ingredients
Rice
  • 2 cups jasmine brown rice
  • 3 cups water
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons onion powder
  • ¼ teaspoon Himalayan/sea salt
Tofu
  • ½ block firm/extra firm tofu
  • 1 teaspoon white cooking wine
  • ½ teaspoon low sodium soy sauce
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon Himalayan/sea salt
Stir Fry
  • 1 tablespoon extra light olive oil
  • ½ medium yellow onion
  • 1 medium carrot
  • A sprinkle Himalayan/sea salt
  • 2 cups chopped kale (I used Tuscan kale)
  • 1 tablespoon white cooking wine
  • 1-2 teaspoons low sodium soy sauce

Instructions
Rice
  1. Add the brown rice with water, olive oil, onion powder and salt. Stir it around so that everything is even. Bring the rice to a boil, which takes from 5-10 minutes, then bring it to medium low (3-4) and let it gently simmer for about 30-35 minutes.
Tofu and Vegetables
  1. Preheat oven to 350°F (176°C).
  2. Cut half a block of firm or extra firm tofu and squeeze as much water out of it as possible. Once all the water is squeezed, get a paper towel and press out even more water.
  3. Use your hands to crush the tofu block into fine crumbles and spread it out on an oven tray. Try and keep it laid out thinly.
  4. Bake in the oven for about 25-30 minutes until the tofu chunks are dry, hard and has little brown edges. You will need to open the oven after 10 minutes and stir it around so the bottom doesn’t burn.
  5. Meanwhile, peel and chop the onions in small slices and add a tablespoon of olive oil in the frying pan. Stir and cook for about 10 minutes. Also, slice the carrots in thin matchsticks (or any shape you want). Add the carrots after 10 minutes, along with a sprinkle of salt.
  6. Once tofu chunks are ready, spoon it into a bowl and add the cooking wine, soy sauce (try one teaspoon and taste, if you like it stronger, add another teaspoon), paprika, garlic powder, onion powder and salt. Stir and let it sit.
  7. Allow the carrot and onions to cook for 5 minutes, still stirring continuously. Then, add the kale, tofu chunks, cooking wine and soy sauce.
  8. Stir and cook for a final 2-3 minutes until the kale is soft, and turn off the heat.
  9. Assembling: Add a layer of vegetables on the bottom, then spoon some brown rice in the middle and top it with more vegetables.

 

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