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Vegan Energy Bowl
  • 1 cup short-grain brown rice
  • 1/2 teaspoon sea salt
  • 1 block firm tofu
  • 1/3 cup coconut oil
  • 1 bunch kale de-stemmed
  • 1/2 orange juiced
  • 1/2 lemon juiced
  • 1 tablespoon natural sugar of choice coconut, maple, Succanat, etc
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon brown rice vinegar
  • 1 avocado thinly slice
  • 2 scallions thinly sliced
  • 2 sheets toasted nori sliced into strips
  • 2 to 4 tablespoons sesame seeds toasted
  1. Soak rice in a bowl of water, at least 1 hour. Drain, then rinse rice to remove debris. In a heavy pot, combine rice, 1 3/4 cups water, and salt, and bring to a boil. Cover and reduce heat to a simmer and cook, 30 minutes. Turn off heat and let rest on the burner without lifting the lid, 15 minutes.
  2. Place tofu on a cutting board and press it for 15 to 30 minutes. Slice tofu lengthwise into 1-inch-thick strips. In a skillet over medium-high heat, warm until browned, 3 to 4 minutes per side. Carefully remove tofu from skillet and let cool. You can also slice tofu into thinner 1/4-inch strips.
  3. In a pot with a steamer basket, boil water. Add kale, and steam, 2 minutes. Remove from heat.
  4. In a saucepan, bring orange juice, lemon juice, and sugar to a gentle boil, then simmer on low heat, 1 minute. Remove from heat; add soy sauce, mirin, and vinegar. Return to a gentle boil and cook until mixture thickens, 2 minutes. Remove from heat.
  5. When the rice has cooled, transfer to a bowl. Pour dressing over rice, and mix until grains are coated. Serve in individual bowls topped with tofu, steamed kale, avocado, green onions, toasted nori, and sesame seeds.
Recipe Notes

nutritional info: Calories: 640 per serving; fat: 31 g; (17 g saturated); carbs: 87 g; fiber: 11 g; protein: 15 g; sodium: 667 mg