Vegetarian Power Bowl Recipe

Inspired by Moxies - Victoria

Time1h

Serves2

Marinated tofu, shiitake mushrooms, soft boiled egg, fresh vegetables, crisp greens, cauliflower rice, spicy vegan mayo & sesame avocado

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Ingredients

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Tofu and Marinade

14 oz Firm tofu

3 tbs Aged soy sauce

1 tbs Maple syrup

1 tbs Rice vinegar

2 tsp Garlic, minced

1 tsp Ginger, grated

Vegetables and Toppings

8 oz Shiitake mushrooms, sliced

2 cups Fresh spinach or mixed greens

1 cup Cherry tomatoes, halved

1 medium Cucumber, sliced

1 medium Carrot, grated

1 medium Avocado, sliced

2 cups Cauliflower rice

2 large Soft boiled eggs

Spicy Vegan Mayo

1 cup Vegan mayo

2 tbs Sriracha

1 tbs ReaLime juice

Method

Preparation of Tofu

Marinate Tofu

Press tofu to remove excess moisture. Cut into cubes and marinate in a mixture of soy sauce, maple syrup, rice vinegar, minced garlic, and grated ginger for at least 30 minutes.

Cook Tofu

In a skillet, heat a small amount of oil over medium heat. Add the marinated tofu and cook until golden brown on all sides, about 10-15 minutes. Remove and set aside.

Cooking and Assembly

Cook Mushrooms

In the same skillet, add a little more oil if needed and sauté the shiitake mushrooms until they are tender, about 5-7 minutes.

Prepare Cauliflower Rice

Sauté cauliflower rice in the skillet with a pinch of salt until warmed through, about 3-4 minutes.

Prepare Spicy Vegan Mayo

In a small bowl, mix together vegan mayo, sriracha, and lime juice until well combined.

Soft Boil Eggs

Bring a pot of water to a boil, gently add eggs, and boil for 6-7 minutes. Transfer to an ice bath to cool before peeling.

Assemble the Bowl

In a bowl, layer cauliflower rice, sautéed mushrooms, marinated tofu, fresh spinach, cherry tomatoes, cucumber, grated carrot, and sliced avocado. Top with a soft boiled egg cut in half and drizzle with spicy vegan mayo.