Erewhon Anti-Inflammatory Turmeric Tofu Bowl
ErewhonErewhon Anti-Inflammatory Turmeric Tofu Bowl
Ingredients
For the Turmeric Tofu
- 1 block organic extra firm tofu, 14 ounce, pressed and cubed
- 2 tablespoons organic tamari
- 1 tablespoon organic maple syrup
- 1 tablespoon organic apple cider vinegar
- 1 tablespoon organic sesame oil
- 1 teaspoon organic turmeric powder
- 1/2 teaspoon organic ginger, grated
- 1/2 teaspoon organic garlic powder
- 1/4 teaspoon black pepper, freshly ground
For the Quinoa
- 1 cup organic quinoa, rinsed
- 2 cups water
- 1/4 teaspoon Himalayan pink salt
For the Superfood Veggies
- 4 cups organic kale, chopped, stems removed
- 2 organic carrots, julienned or shredded
- 1 1/2 cups organic red cabbage, thinly sliced
- 1 organic avocado, sliced
- 2 tablespoons organic pumpkin seeds
- 2 tablespoons organic hemp seeds
For the Lemon Tahini Dressing
- 1/4 cup organic tahini
- 2 tablespoons organic lemon juice
- 1 tablespoon organic extra virgin olive oil
- 2 tablespoons water, or more, to thin
- 1 tablespoon organic nutritional yeast
- 1/4 teaspoon Himalayan pink salt
- 1/8 teaspoon black pepper
Instructions
- 1
Prepare the Turmeric Tofu: In a medium bowl, whisk together the organic tamari, organic maple syrup, organic apple cider vinegar, organic sesame oil, organic turmeric powder, grated organic ginger, Erewhon organic garlic powder, and black pepper. Add the pressed and cubed organic extra firm tofu, ensuring all pieces are well coated. Let marinate for at least 15 minutes while you prepare the other components.
⏱️ 15 min
- 2
Cook the Quinoa: Combine the rinsed organic quinoa, water, and Himalayan pink salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed and quinoa is fluffy. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
⏱️ 20 min
- 3
Roast the Tofu: Preheat oven to 400°F. Spread the marinated tofu in a single layer on a baking sheet lined with parchment paper. Roast for 20-25 minutes, flipping halfway through, until golden brown and slightly crispy.
⏱️ 25 min•🌡️ 400
- 4
Prepare the Lemon Tahini Dressing: While the tofu roasts, whisk together the organic tahini, organic lemon juice, organic extra virgin olive oil, water, organic nutritional yeast, Himalayan pink salt, and black pepper in a small bowl until smooth and creamy. Add more water, 1 teaspoon at a time, if a thinner consistency is desired.
⏱️ 5 min
- 5
Assemble the Bowls: Divide the cooked organic quinoa among four serving bowls. Top with chopped organic kale, julienned organic carrots, and thinly sliced organic red cabbage. Add the roasted turmeric tofu and sliced organic avocado.
⏱️ 5 min
- 6
Garnish and Serve: Drizzle each bowl generously with the Lemon Tahini Dressing. Sprinkle with organic pumpkin seeds and organic hemp seeds for added crunch and nutrients. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
ErewhonErewhon Anti-Inflammatory Turmeric Tofu Bowl
For the Turmeric Tofu
- 1 block organic extra firm tofu, 14 ounce, pressed and cubed
- 2 tablespoons organic tamari
- 1 tablespoon organic maple syrup
- 1 tablespoon organic apple cider vinegar
- 1 tablespoon organic sesame oil
- 1 teaspoon organic turmeric powder
- 1/2 teaspoon organic ginger, grated
- 1/2 teaspoon organic garlic powder
- 1/4 teaspoon black pepper, freshly ground
For the Quinoa
- 1 cup organic quinoa, rinsed
- 2 cups water
- 1/4 teaspoon Himalayan pink salt
For the Superfood Veggies
- 4 cups organic kale, chopped, stems removed
- 2 organic carrots, julienned or shredded
- 1 1/2 cups organic red cabbage, thinly sliced
- 1 organic avocado, sliced
- 2 tablespoons organic pumpkin seeds
- 2 tablespoons organic hemp seeds
For the Lemon Tahini Dressing
- 1/4 cup organic tahini
- 2 tablespoons organic lemon juice
- 1 tablespoon organic extra virgin olive oil
- 2 tablespoons water, or more, to thin
- 1 tablespoon organic nutritional yeast
- 1/4 teaspoon Himalayan pink salt
- 1/8 teaspoon black pepper
Instructions
- 1
Prepare the Turmeric Tofu: In a medium bowl, whisk together the organic tamari, organic maple syrup, organic apple cider vinegar, organic sesame oil, organic turmeric powder, grated organic ginger, Erewhon organic garlic powder, and black pepper. Add the pressed and cubed organic extra firm tofu, ensuring all pieces are well coated. Let marinate for at least 15 minutes while you prepare the other components.
⏱️ 15 min - 2
Cook the Quinoa: Combine the rinsed organic quinoa, water, and Himalayan pink salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed and quinoa is fluffy. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
⏱️ 20 min - 3
Roast the Tofu: Preheat oven to 400°F. Spread the marinated tofu in a single layer on a baking sheet lined with parchment paper. Roast for 20-25 minutes, flipping halfway through, until golden brown and slightly crispy.
⏱️ 25 min•🌡️ 400 - 4
Prepare the Lemon Tahini Dressing: While the tofu roasts, whisk together the organic tahini, organic lemon juice, organic extra virgin olive oil, water, organic nutritional yeast, Himalayan pink salt, and black pepper in a small bowl until smooth and creamy. Add more water, 1 teaspoon at a time, if a thinner consistency is desired.
⏱️ 5 min - 5
Assemble the Bowls: Divide the cooked organic quinoa among four serving bowls. Top with chopped organic kale, julienned organic carrots, and thinly sliced organic red cabbage. Add the roasted turmeric tofu and sliced organic avocado.
⏱️ 5 min - 6
Garnish and Serve: Drizzle each bowl generously with the Lemon Tahini Dressing. Sprinkle with organic pumpkin seeds and organic hemp seeds for added crunch and nutrients. Serve immediately.
⏱️ 5 min