Asian Inspired, Healthy Power Bowl

Hey y'all

So the past few weeks have been crazy. I feel I say that frequently, but this time I mean it. Within a two weeks notice, me, my husband, and our two fur babies up and moved to Memphis for his dream job opportunity.

So, it has been quite the adventure!

It's not the easiest thing in the world to find vegan food in the South, but we are finding some lovely options (through lots of research and asking around, lol).

Any who, do forgive my lack of consistency as we continue to adjust! I have about THIRTY recipes I need to post . . . so hang with me!

Today, I'm going to share a simple, filling, flavorful power bowl recipe that can be adapted to countless variations, and is always amazing.

This particular bowl consists of Asian-marinated tofu, mushrooms, roasted red potatoes, brown rice, avocado, carrots, asparagus, and sesame seeds!

Feel free to use what you have to make this happen. Once again, this concept is delicious with a variety of veggies, bases, & toppings!

What you'll need:

14 oz block of drained tofu (press between two plates with weight of 3 cans on top in the fridge for 1-3 hours)
1 large carrot, sliced
6 small red potatoes, diced
2 cups cooked brown rice
1 cup sliced mushrooms
1 cup diced asparagus
1 avocado
Have handy to taste: olive oil, minced garlic, salt, pepper
Optional: sesame seeds to top

Tofu Marinade:

4 tablespoons soy sauce
3 tablespoons rice vinegar
1 tablespoon maple syrup
2 garlic cloves minced
1 tablespoon ginger
1 teaspoon sesame oil
2-3 tablespoons neutral oil, such as olive oil


What you'll do:

1. Cut or tear the tofu into bite-sized pieces. 
2. Place marinade ingredients into a bowl and stir until well combined
3. Place tofu in the marinade, and let sit for up to 6 hours in the fridge. If you don't have the time, toss and coat the tofu well in the marinade, and continue. 
4. Preheat the oven to 400 degrees
5. Place the potatoes and carrots in the oven; coat evenly with a drizzle of olive oil; salt and pepper to taste. Optional: toss in 1-2 cloves of minced garlic. 
6. On a separate sheet, place the tofu in the oven.  
7. Bake both sheets for 15 minutes. 
8. Meanwhile, toss the asparagus and mushroom in a tablespoon or less of olive oil; salt and pepper to taste. 
9. After 15 minutes, flip the tofu and add the mushroom and asparagus to the veggies. Toss or flip the potatoes and carrots if needed. 
10. Bake for 15 minutes on the other side, or until tofu is at the desired level of crispiness, and veggies are soft and crispy. 
11. Served the tofu and veggies on top of cooked rice. Dice and add the avocado. If desired, add sesame seeds as well. 
12. Enjoy!