Easy Vegan Asian Tofu Nourish Bowl

Name: Easy Vegan Asian Tofu Nourish Bowl
Yield: 2
Ingredients: 1 whole eggplant, chopped; 1 ¼ cups green beans; ½ box spring mix; 2 tomatoes, chopped; 2 cucumbers, chopped; 2 cups firm tofu, drained and pressed; 2 tablespoons coconut amino; 1 teaspoon rice vinegar; 1 teaspoon paprika; 1 teaspoon avocado oil; 2 tablespoons nutritional yeast; ¼ teaspoon salt; 1 tablespoon hummus; 2 teaspoons lemon juice; furikake seasoning

Recipe by Shona Orzuevar from tasty.co

Lunch

Ingredients

2 servings

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1 whole eggplant, chopped
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1 ¼ cups green beans
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½ box spring mix
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2 tomatoes, chopped
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2 cucumbers, chopped
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2 cups firm tofu, drained and pressed
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2 tablespoons coconut amino
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1 teaspoon rice vinegar

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1 teaspoon paprika
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1 teaspoon avocado oil
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2 tablespoons nutritional yeast
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¼ teaspoon salt
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1 tablespoon hummus
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2 teaspoons lemon juice
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furikake seasoning

Instructions

Mix eggplant with green beans in a bowl and coat with salt, avocado oil, salt, black pepper and garlic powder. Place into the oven on an oven-safe sheet pain for 30 minutes for 350’F.
In a bowl, mix tofu with avocado oil, rice vinegar, coconut aminos and spices.Then, add nutritional yeast and put into the oven for 20 minutes at 350’F until crispy.
On the side, in a bowl, mix spring mix, tomatoes and cucumbers. Mix together a dressing of hummus, lemon juice, and furikake seasoning and top salad with this.
Assemble ‘nourish’ bowls using oven ingredients and serve.