Equipment
- stove
Ingredients
Veggie Bowl Ingredients
- 1 tbsp ginger, minced
- 4 garlic cloves, minced
- 16 oz high protein super firm tofu, crumbled*
- 8 oz cremini mushrooms, finely chopped
- 1 bunch green onions, finely chopped, greens saved for garnish
- 1 large carrot, shredded
- 1 medium napa cabbage, finely chopped (about 6 cups)
- 8 oz canned water chestnuts, drained and finely chopped
Sauce Ingredients
- ¼ cup coconut aminos
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tbsp sriracha
- 1 tbsp mirin
- ½ tsp umami dust, optional but recommended
- ½ tsp black pepper and sea salt
- 1 tbsp toasted sesame seeds, plus more for topping
- 1 tbsp sesame oil, optional
Method
- Heat a large skillet over medium heat and add a splash of water or cooking oil to coat.
- Add in the ginger and garlic and sauté until fragrant. Add in the tofu and mushrooms and sauté for 3-4 minutes until the mushrooms begin to release their juices. Add the onion, carrot, cabbage and water chestnuts and let it cook down, stirring occasionally for about 5-7 minutes.
- While it's cooking, combine the sauce ingredients in a jar and season to taste. Pour over the veggie mixture and stir to combine. Season to taste with salt and pepper.
- Serve hot, topped with green onions and sesame seeds!
Nutrition
Serving 1servingCalories 230kcalCarbohydrates 31gProtein 13gFat 7gSaturated Fat 1gPolyunsaturated Fat 3gMonounsaturated Fat 2gSodium 562mgPotassium 914mgFiber 5gSugar 11gVitamin A 2976IUVitamin C 37mgCalcium 177mgIron 3mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.