This vegan bowl is packed with the power of plants—deep green leaves of kale, crispy bell peppers, fuchsia-toned radishes, creamy avocados, marinated tofu, and a hand-crafted, baked turmeric hemp hearts crunch topping. This Kale Tofu Vegan Bowl with Turmeric Hemp Hearts Topping is completely plant-based, and completely satisfying and delicious. Meal prep this vegan bowl recipe to make four individual entrée-sized recipes you can enjoy during the week. Or, prepare the ingredients and let everyone make their bowl just the way they like it for an amazing family meal or dinner party! Rich in plant protein, fiber, vitamins, minerals, and antioxidant compounds, this bowl is a healthy addition to your day that you can feel really good about. Make it gluten-free by using gluten-free cereal for the topping and soy sauce. Bottom line: This kale bowl is as delicious as it is gorgeous!
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Kale Tofu Vegan Bowl with Turmeric Hemp Hearts Topping
Total Time: 1 hour 10 minutes
Yield: 4 servings 1x
Diet: Vegan
Description
This nutrient-packed, vegan bowl is filled with the goodness of tofu, kale, radishes, peppers, avocados—served with a crunchy turmeric hemp cereal topping.
Marinated Tofu:
Turmeric Hemp Hearts Topping
Salad:
- 1 pound kale, chopped (about 8 cups)
- 1 medium red bell pepper, thinly sliced
- 4 radishes, thinly sliced
- 1 medium avocado, thinly sliced
Instructions
- To make Marinated Tofu: Mix together sesame seed oil, rice vinegar, soy sauce, red chili pepper flakes, brown sugar, garlic, and ginger in a small dish. Place cubed, drained extra firm tofu in a shallow dish, and pour marinade over the tofu. Chill for at least 1 hour, stirring tofu in marinade every 15 minutes in order to evenly distribute it.
- While marinated tofu is chilling, make the Turmeric Hemp Hearts Topping: Preheat oven to 375 F. Combine high fiber cereal, hemp seeds, turmeric, garlic, smoked paprika, black pepper and salt, and sesame oil in a medium bowl and stir well. Turn out on a baking sheet and spread evenly. Place in oven and bake for 10 minutes. Remove from oven and cool. Makes about 2 cups.
- Meanwhile, prepare the Salad for the power bowls: Drain the marinated tofu, reserving the marinade. Place chopped kale in a medium bowl and toss with the reserved marinade, mixing well with hands, massaging marinade into the leaves. Divide chopped, dressed kale among 4 large individual (3-cup) bowls. Top each bowl with ¼ of the bell pepper slices, 1 sliced radish, ¼ of the avocado slices, and ¼ of the marinated tofu cubes. Garnish with 1/4 of the Turmeric Hemp Hearts Topping (about 1/2 cup). Serve immediately.
- Makes 4 individual, entrée-sized power bowls.
Notes
Make this recipe gluten-free by using gluten-free cereal for the topping and gluten-free soy sauce.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Entree
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 442
- Sugar: 1 g
- Sodium: 437 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Carbohydrates: 48 g
- Fiber: 20 g
- Protein: 15 g
For other plant-powered bowls, check out some of my favorites:
Vegan California Burrito Bowl
Curried Triticale Harvest Bowl
Green Goddess Bowl
Edamame Bok Choy Rice Bowl
Pistachio Turmeric Rice Power Bowl
Chipotle Spice Power Bowl with Rice
Black Beans and Rice Vegan Bowl
Noodle Bowl with Thai Tofu and Vegetables
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