Crispy Tofu Bowls
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Ingredients
- Crackers
- 1 cup crushed Crunchmaster® Multi-Grain Sea Salt, divided
- Oil & Vinegar
- 2 tbsp olive oil
- 1 tbsp sesame oil
- Pantry
- 2 cups cooked brown rice
- 3 tbsp soy sauce
- 3 tbsp rice wine vinegar
- 1 1/2 tbsp honey
- Produce
- 12 oz firm tofu, drained and cubed
- 2 cups matchstick carrots
- 1 cup sliced cucumbers
- 1 ripe avocado, halved, peeled, pitted and sliced
- 1 tbsp minced fresh ginger
- 2 green onions, thinly sliced
- Baking and seasoning
- 1/4 tsp each salt and pepper
Directions
1. Preheat oven to 425˚F. Toss together tofu, olive oil, sesame oil, salt and pepper; toss with 3/4 cup of the crackers until well coated. Arrange in single layer on parchment paper–lined baking sheet. Bake for 15 to 20 minutes or until golden brown and crispy.
2. Divide rice among 4 bowls. Arrange tofu, carrots, cucumbers and avocado on top.
- 3. Whisk together soy sauce, vinegar, honey and ginger; drizzle over bowls. Garnish with remaining crackers and green onions.
Tips:
Alternatively, drizzle with peanut sauce.
For a spicy dressing, stir in sriracha hot sauce to taste.