Dynamite Plant Power Sushi Bowls

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado
  • 1 Carrots
  • 1 Cucumbers
  • 1 clove Garlic
  • 1 Greens - i used microgreens
  • 1 Pickled ginger

• Refrigerated

  • 12 oz Tofu, extra firm

• Condiments

  • 2 tbsp Agave
  • 1/2 cup Soy sauce
  • 1 Soy sauce + wasabi
  • 1 Sriracha mayo

• Pasta & Grains

  • 1 White or brown rice

• Baking & Spices

  • 1 Sesame seeds

• Oils & Vinegars

  • 1/4 cup Rice vinegar

Found on pinchofyum.com

Description

Ingredients

• 12 ounces extra firm tofu
• ½ cup soy sauce
• ¼ cup rice vinegar
• 2 tablespoons agave
• 1 clove minced garlic
• white or brown rice
• carrots
• cucumbers
• avocado
• sesame seeds
• greens - I used microgreens
• pickled ginger
• soy sauce + wasabi for topping
• sriracha + mayo for the spicy mayo drizzle

Directions

• TOFU: Press the tofu to eliminate excess moisture. Cut into small cubes and marinate in the soy sauce, vinegar, agave, and garlic while you prep the veggies and other ingredients.
• BOWLS: Prep all the veggies, rice, and toppings.
• TOFU AGAIN: Heat a little bit of oil in a skillet. Drain off excess marinade and add tofu to the hot pan, shaking or stirring gently every so often to keep it from over-browning. When the tofu is browned, add to the bowls and serve.
• ASSEMBLY: Divide the tofu, rice, and veggies into bowls. Top with soy sauce, spicy mayo, sesame seeds, and pickled ginger!