Servings: 4
Rainbow Bowl
- 16 oz. extra firm tofu, cubed
- 1 Tbsp. soy sauce or tamari
- 1 medium red bell pepper, thinly sliced
- 2 carrots, julienned
- 1 mango, cubed
- 1/2 English cucumber, sliced
- 1 bunch kale, chopped and massaged with lemon juice
- 1 avocado, thinly sliced
- 1 C. shredded red cabbage
Peanut Sauce
- 1/3 C. creamy peanut butter
- 1/4 C. lime juiced
- 2 Tbsp. rice vinegar
- 2 Tbsp. sriracha
- 3 Tbsp. maple syrup
- 1 Tbsp. soy sauce or Tamari
From the kitchen of Jackie Akerberg from @jackfruitfulkitchen, It’s the most delicious way to eat the rainbow and get a massive serving of fruits and veggies, all in one bowl. Adding plant-powered protein-packed tofu takes this rainBOWL to the next level, and the tangy peanut sauce adds a healthy burst of flavor that’s to die for.
Directions
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Preheat oven to 425 and line a baking sheet with parchment paper. Add the tofu to a bowl and drizzle with soy sauce. Toss to coat. Arrange on baking sheet and bake for 15-20 minutes until crisp, flipping half way through.
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Meanwhile, prepare the peanut sauce by adding all ingredients to a jar or blender. Mix and season to taste.
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Add all ingredients for salad to a bowl and top with tofu. Drizzle with peanut sauce immediately before serving and enjoy!