This Golden Sticky Tofu Nourish Bowl is a gorgeous plant-based meal. It features tender roast vegetables, tahini dressing and the tastiest sticky tofu.
Ingredients
160 gm
Parsnip
(peeled and cut into bite-sized slices)
140 gm
Carrots
(peeled and cut into bite-sized slices)
140 gm
Sweet potato
(peeled and cut into bite-sized cubes)
2 tsp
Extra virgin olive oil
1 dash
Salt and pepper
3 tsp
Tahini
(dressing)
1/2 tsp
Extra virgin olive oil, garlic-infused
(dressing)
2 tsp
Lemon juice
(dressing)
1 tsp
Maple syrup
(dressing)
1 dash
Black pepper
(dressing)
250 gm
Tofu, regular, firm
(tofu)
1 tbsp
Cornstarch
(tofu)
1/4 tsp
Salt
(tofu)
3/4 tsp
Paprika
(tofu)
1/2 tsp
Cumin
(tofu)
1/2 tsp
Coriander, ground
(tofu)
1/4 tsp
Red pepper flakes
(optional; tofu)
1 tbsp
Lemon juice
(tofu)
2 tbsp
Maple syrup
(tofu)
1 tbsp
Water
(tofu)
1 tbsp
Extra virgin olive oil, garlic-infused
(for frying; tofu)
30 gm
Baby spinach
(roughly chopped)
1 tbsp
Green onion
(green leaves only; finely sliced)
1 1/2 cup
Brown rice, medium-grain, cooked
Instructions
Preheat the oven to 180ºC (355ºF). Line a roasting pan with parchment paper.
Place the carrot, parsnip, and sweet potato in a large bowl, drizzle over the olive oil, and season well with salt and pepper. Toss until evenly coated, then transfer to the roasting pan.
Roast the vegetables in the oven for 20 minutes, turning once halfway through. Remove the roast vegetables from the oven once they are tender and golden.
While the vegetables are roasting, make the tahini dressing. In a small glass or jar, whisk together the tahini, garlic-infused oil, lemon juice, maple syrup, and a couple of grinds of fresh black pepper.
Next prep the sticky tofu. Drain the tofu and pat dry using a clean tea towel or cheesecloth. Tear the tofu into bite-sized pieces and place in a bowl. Sprinkle over the cornstarch and salt. Mix well.
Mix the paprika, cumin, coriander, red pepper flakes, lemon juice, maple syrup, and water in a small glass to form the tofu sauce.
Place a large non-stick frypan over medium-high heat. Add the garlic-infused oil and fry the tofu until lightly golden on all sides. Add an extra drizzle of oil to the pan, if needed.
Pour the tofu sauce over the tofu and cook for 1-2 minutes until the tofu is sticky and golden. Remove the tofu from the pan.
Assemble the Nourish Bowls. Place the cooked brown rice in the bottom of the bowls, then layer the roast vegetables and chopped spinach, and place the sticky tofu on top. Sprinkle with green onion and drizzle on the tahini dressing.
Notes:
FODMAP Information: Our low FODMAP recipes are based on Monash University. Please refer to the Monash University FODMAP smartphone app for the latest lab-tested information. The main goal of the low FODMAP diet is to eat as diverse as possible without triggering symptoms.
