Vegan Zen Bowl Recipe

Press the tofu for at least 20 minutes to remove excess moisture. Cut into 1-inch cubes.

In a bowl, toss tofu cubes with soy sauce, sesame oil, and cornstarch until evenly coated.

Preheat oven to 400°F (200°C). Arrange tofu on a parchment-lined baking sheet and bake for 25-30 minutes, flipping halfway through, until golden and crispy.

In a blender, combine roasted red peppers, coconut milk, red curry paste, lime juice, maple syrup, garlic, ginger, and salt. Blend until smooth.

Transfer mixture to a saucepan and simmer over medium heat for 5–7 minutes to let the flavors meld. Set aside and keep warm.

Heat olive oil in a skillet over medium-high heat.

Add broccoli and cook for 2 minutes. Then add carrots and cabbage. Stir-fry for another 3–4 minutes until vegetables are tender-crisp.

Add edamame and cook for 1 more minute. Season with salt. Remove from heat.

Rinse the jasmine rice under cold water until the water runs clear.

In a saucepan, bring water and salt to a boil. Add rice, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

Remove from heat and let it steam, covered, for 5 minutes. Fluff with a fork before serving.

Divide cooked jasmine rice among bowls.

Top with sautéed vegetables and crispy tofu.

Drizzle red pepper curry sauce generously over the top.

Garnish with micro greens and sesame seeds if using. Serve warm.