Super simple and quick vegan bowl recipe – spicy asian style.
Bowls are super easy to customize and quickly prepared. In this video I am making an asian-inspired vegan bowl using tofu, beansprouts, rice as well as cilantro.
Add more tofu for additional protein. I split this recipe in 2 servings, but I would usually eat the entire thing in one go 😉
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Macros per serving (2 in total)
Kcal: 319
Protein: 23g
Carbs: 31g
Fat: 11g
Ingredients:
1 cup mungbean sprouts
1 block tofu
1/2 cup cherry tomatoes,
cut into cubes
1/2 cucumber,
cut into cubes
1 cup cooked white rice
1/2 cup chopped cilantro
1/2 cup chopped mint
Sauce:
2 tbsp soy sauce
1 lime, squeezed
1-2 chillies, chopped
1-2 garlic cloves, chopped
1 tsp coconut sugar (optional)
Toppings:
Black Sesame Seeds
Directions:
1. Cut the vegetables and add the tofu and vegetables to
a salad bowl.
2. Add the herbs on top
3. Prepare the sauce by mixing the chopped garlic, chillies, lime,
soy sauce & coconut sugar together and add to the salad
4. Mix well and top with black sesame seeds
Credit for the Intro Song:
Fresh Start by Joakim Karud
Creative Commons — Attribution-ShareAlike 3.0 Unported— CC BY-SA 3.0
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