Black Rice and Blackened Tofu Bowls

Dear Turkey,

Make this and then ask

Yourself if you really need

To keep eating meat

Black Rice and Blackened Tofu Bowls

(serves 2-3, adapted from here)

Ingredients:

- 2-3 c cooked black rice

- 1 lb extra-firm tofu, pressed and sliced

- 1/4 c + 1 T tamari

- 1 T minced ginger (or pickled, or dried, or semi-dried, or whatever)

- 2 t sesame oil

- 3 T tahini/almond butter/pb/whatever

- 4 T coconut milk (from a can)

- 1 t red curry paste, plus more for garnish

- 1 T lime juice

- 1 T brown sugar

- 2-3 c baby spinach

- 1 c sprouts of your choice

- 1-2 carrots, sliced very thin

- 1 cuke, peeled and sliced thin

- chopped peanuts, for garnish

Instructions:

- Marinate the tofu in the 1/4 c tamari, ginger, and sesame oil for 20-30 mins. 

- Meanwhile, in a pan that can later accommodate the tofu, heat the tahini, coconut milk, curry paste, lime, remaining tamari, and brown sugar. Simmer for a few minutes, stirring often, until a little thickened. Season to taste. Remove from pan. 

- Without washing the pan, heat the tofu with its marinade and cook on medium/high heat, flipping once. Try to let it get dark brown/black/a little crispy on each side. 

- I plated it with rice on the bottom half of each bowl and spinach on the other half, then tofu and veggies on top, drizzled with the tahini sauce, and then peanuts and curry paste for garnish. 

- Store all the components separately and then combine before eating for great leftovers. 

Enjoy,

Tofu