Grilled Tofu Rice Bowls

SALAD

Cooked Rice or Quinoa
Roasted Vegetables of Choice
1 brick extra firm tofu
1 tsp turmeric
1 tsp cumin
1 tsp chili powder
1/2 tsp coriander
1/2 tsp onion powder
Salt + Pepper
Olive oil
Lemon
Pumpkin seeds or anything crispy
Greens
Avocado if you wish

DRESSING (Adapted from White Water Cooks)

1/2 cup nutritional yeast flakes
1/3 cup Tamari
1/3 cup soy sauce
1/3 cup apple cider vinegar
1/3 cup water
2 tablespoons tahini
2 cloves roasted garlic, crushed
1 1/2 cup vegetable oil

STEPS

Remove tofu from package. Cut into 1 inch cubes. Wrap with clean kitchen towel and weigh down with heavy pans while you work away, you could even do this overnight.

Roast garlic at 325 degrees for about 20 minutes. Crush. Mix with all ingredients up to oil.  Slowly drizzle in oil while whisking. Set aside.

Take tofu out from under weight, and season with spice blend. Heat grill pan and add a bit of oil. Sear tofu until golden and crispy.

Slice avocado if using, and gather roasted veggies.

Put together bowls, starting with 1/2 cup of rice in each. Divide veggies into bowls along with tofu. Sprinkle with seeds, shoots, lemon juice, salt and pepper. Add dressing and enjoy now, or later. Store in containers for up to a week, dressing for up to 3 weeks.