This Vegan Bowl Idea Changed How I Do Weeknight Dinners | Vegan and Vegetarian Meal Ideas

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower in calories, while honey is often cheaper and adds sweetness.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and fiber, while seitan is a cost-effective meat substitute.

Press the tofu for 15 to 30 minutes to remove moisture.

Dry the tofu and pull it apart into chunks by hand.

In a bowl, add soy sauce and rice vinegar to the tofu and marinate for 20 minutes.

In a small bowl, combine garlic powder, paprika, and cornstarch.

Toss the marinated tofu with the seasoning mixture to coat.

Drizzle olive oil over the tofu and toss again.

Lay the tofu out on a lightly oiled baking tray and bake for just under 30 minutes.

Prepare the glaze by mixing sriracha and maple syrup in a bowl.

In a blender, add the butter beans, sriracha, maple syrup, cumin, onion powder, smoked paprika, and lime juice, then blend until smooth.

Slice cucumbers into halves, then into fourths, and dice them.

Slice avocados in half, then cube them using a spoon.

Mince cilantro and zest the lime, then juice it into the bowl with the cucumber and avocado.

Stir the cucumber, avocado, cilantro, lime zest, and lime juice together in a bowl.

Once the tofu is golden and charred, transfer it to a bowl and drizzle with the maple glaze, tossing to coat.

Assemble the bowl with rice at the bottom, crispy tofu on one side, and the avocado cucumber salad on the other, optionally adding fresh mango.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens