Crispy Rice Pumfu Bowl

Just made the most divine crispy rice and pumfu bowl, and I’m completely obsessed! If you’re unfamiliar, pumfu (pumpkin seed tofu) is a staple in my kitchen for its versatility and amazing nutritional profile. This recipe is gluten-free, high in fiber, and loaded with essential minerals to keep you balanced and satisfied. Keep reading for how to make it and why pumfu deserves a spot in your fall meal rotation!

Ingredients 

Crispy Rice & Pumfu 

5 T tamari
3 T white miso paste
2 T sesame oil
1 pack of steamed brown rice
1 block of pumfu, cut into 1 inch pieces 

For the topping

3 handfuls of kale 
2 limes, juiced
2 spring onions, thinly sliced
1 avocado, thinly sliced
1 large carrot, julienned
Sprinkle of sesame seeds 

Directions

1. Preheat your oven to 400°F. In a large bowl, whisk together the tamari, miso,and sesame oil. Add the rice and pumfu and toss together. Pour onto a large baking tray and spread out into a single layer. Place the tray in the oven and cook for 30-32 minutes until crisp and golden.
2. Place the kale in a bowl, squeeze over half the lime juice, add a pinch of salt and toss together, using your hands to soften the leaves and set aside. Prepare the remaining topping ingredients.
3. Once the rice is golden brown remove the tray from the oven and use a spatula to gently break up the rice, it should hold together in crispy chunks. 
4. Serve the crispy rice in a bowl then add the toppings. Squeeze the remaining lime juice and enjoy.