Dragon Rice Bowl

This is my favorite marinated tofu recipe. It comes from the cookbook reFresh. Enjoy!

2 large zucchini, sliced
2 large carrots, sliced
1 bunch of broccoli, chopped flowerets (heads)
marinated tofu steaks * recipe below
miso gravy * recipe below
1 bunch green onions, chopped (optional)
1 tsp sesame seeds, toasted
brown rice, cooked

Marinated Tofu Steaks

1 block firm tofu, *drained/pressed
1 tsp coriander, ground
2 tsp garlic powder
2 ounces tamari
1 cups water

Cut the square block of tofu into 1/4 inch thick slices, as seen in picture or you can cut the slices diagonally into triangles. Combine the remaining ingredients in a bowl and pour over the tofu triangles. Marinate for 1 hour.

*See my June 16th post on how to drain/press tofu.

Miso Gravy

4 1/2 Tbsp spelt flour or whole wheat
1/4 tsp garlic powder
3/4 cup engevita (inactive yeast) or nutritional yeast flakes*
1 1/2 cups vegetable stock
1/4 cup sunflower oil or light tasting oil
1 1/2 tsp Dijon mustard
3 Tbsp miso paste, light or dark or 4 tsp soy sauce

Put dry ingredients in a sauce pan over low heat. Whisk in the vegetable stock to make a paste. Let this come to a boil and simmer for 30 seconds.

Add the oil, mustard and miso or soy sauce to the ingredients in the saucepan. Whisk until everything is incorporated and the mixture is smooth. Serve hot.

Putting It All Together

Grill the zucchini, broccoli, carrots and tofu steaks on a grill or a cast iron skillet with ridges (which is what I use). Place rice in a bowl, pour on warm miso gravy and top with green onions. Arrange grilled vegetables and tofu steaks around the inner edges of the bowl. Top with toasted sesame seeds. Serves 4

To learn more about nutritional yeast flakes please see my March 30, 2008 post.