Name: Deconstructed Vegan Sushi Bowl with Ginger-Soy Glaze
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Extra firm tofu; 0.5 cup Shelled edamame; 2 tbsp Nutritional yeast; 0.25 tsp Toasted sesame oil; 1 tbsp Tamari; 1 tsp Fresh ginger; 1 tsp Rice vinegar; 1 cup Cucumber; 3 whole Radishes; 1 sheet Nori; 0.25 tsp Garlic powder; 0.25 tsp Sea salt

Deconstructed Vegan Sushi Bowl with Ginger-Soy Glaze

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Deconstructed Vegan Sushi Bowl with Ginger-Soy Glaze

Pan-seared tofu and edamame tossed in a zesty ginger-soy glaze, served over crisp cucumber and radish for a refreshing crunch.

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NUTRITION

Protein

54.3g

Fat

24.0g

Carbs

30.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Extra firm tofu

0.5 cup Shelled edamame

2 tbsp Nutritional yeast

0.25 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Fresh ginger

1 tsp Rice vinegar

1 cup Cucumber

3 whole Radishes

1 sheet Nori

0.25 tsp Garlic powder

0.25 tsp Sea salt

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PREPARATION

1
Press the tofu to remove excess moisture and cut into 1/2-inch cubes.
2
In a small bowl, whisk together the tamari, grated ginger, rice vinegar, and garlic powder to create the glaze.
3
Toss the tofu cubes with nutritional yeast and sea salt until evenly coated.
4
Heat sesame oil in a non-stick skillet over medium-high heat and sear the tofu until golden on all sides.
5
Add the edamame and the prepared glaze to the skillet, stirring for 2 minutes until the sauce thickens and coats the tofu.
6
Slice the cucumber and radishes into thin rounds and shred the nori sheet into small strips.
7
Assemble the bowl by layering the vegetables, then topping with the glazed tofu and edamame mixture.
8
Garnish with the shredded nori before serving.