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Red Lentil Tofu Bowl with Roasted Veggies and Carrot Ginger Dressing

In the world of bowl recipes, the Red Lentil Tofu Bowl with Roasted Veggies and Carrot Ginger Dressing stands out as a true champion of flavor, nutrition, and simplicity. Whether you’re a dedicated vegan, a committed carnivore, or somewhere in between, this dish is a celebration of plant-based goodness that will make you forget it’s good for you. Prepare yourself for a symphony of colors, textures, and flavors that will redefine your idea of a satisfying and healthy meal.

Serves 4

Red Lentil Tofu Ingredients

3/4 cup organic red lentils, rinsed
1 and 1/2 cups boiling water
1.5 cups room temperature water
1 1/2 tsp salt

Red Lentil Tofu Instructions

  1. Combine the lentils and 1 and 1/2 cups boiling water in the container of your blender. Let stand for 15 to 20 minutes until the lentils are plump and the water has cooled (do not drain).
  2. Blend the lentil-water mixture on high speed until completely smooth, stopping a few times to scrape down the sides of the blender container.
  3. Pour the lentil mixture into a medium-size, heavy-bottomed saucepan. Whisk in the remaining 1.5 cups water and salt until blended.
  4. Whisk over medium-high heat for 6 to 8 minutes until the mixture is VERY THICK – it should become harder to stir and should coat the bottom of the pan (turn heat down to medium, as needed, you don’t want to burn it).
  5. Scrape the batter into an 8-inch (20 cm) square glass or ceramic baking dish, smoothing the top (the dish does not need to be oiled).
  6. Refrigerate the tofu, uncovered, overnight or for at least 8 hours.
  7. Run a dull knife around the edge of the dish; invert the tofu onto a cutting board. Cut the tofu into half inch cubes and store until you’re ready to prep the tofu/incorporate it into a dish!

Roasted Red Lentil Tofu Ingredients

1 full red lentil tofu batch
1/2 T EVOO
2 T Tamari
1/2 tsp Sriracha
1 T Cornstarch (optional, this is to make it crispier)

Roasted Red Lentil Tofu Instructions

  • Preheat the oven to 425°F and line a baking sheet with parchment paper.
  • Toss the cubed tofu with the olive oil, tamari, and sriracha. For extra crispy tofu, sprinkle with the cornstarch and gently toss to coat.
  • Spread the tofu evenly onto the baking sheet. Bake 25-30 minutes or until browned around the edges. Remove and serve warm.

Carrot Ginger Dressing Ingredients

1½ cups chopped carrots, 1 large or 2 small carrots
⅔ to 1 cup water
½ cup extra-virgin olive oil, more for drizzling
¼ cup rice vinegar
1 tablespoon chopped fresh ginger
½ teaspoon sea salt

Carrot Ginger Dressing Instructions

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Toss the carrots with olive oil and spread evenly on the baking sheet. Roast for 20 to 25 minutes, or until the carrots are soft.
  3. Transfer the cooked carrots to a blender and add ⅔ cup water, the olive oil, vinegar, ginger, and salt. Blend the dressing until smooth. If the dressing is too thick, add up to ⅓ cup more water and blend again.
  4. Chill the dressing in the fridge until ready to use.

Tofu Bowl Ingredients

  • 2 cups cooked organic, sprouted brown rice
  • 2 cups of roasted broccoli (about a sheet tray’s worth, roasted on 425 with EVOO and salt)
  • 1 recipe of the above roasted red lentil tofu
  • 1 large avocado, sliced
  • Thinly sliced daikon radish or red radish
  • Microgreens or greens topping of your choice
  • Sesame seeds for sprinkling
  • Flaky sea salt for sprinkling
  • Carrot Ginger Dressing

Tofu Bowl Instructions

  1. Assemble the bowl with the brown rice on the bottom followed by the broccoli, tofu, avocado, radish, micro greens, and sprinkled sesame seeds and salt.
  2. Drizzle fresh carrot ginger dressing on top of each bowl, serve, and enjoy!

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