Grilled Tofu Bowl

Ingredients

Instructions

1. 1

   Press 14 oz of extra-firm tofu: wrap in clean towels, place a heavy weight on top, press 30-45 minutes. Slice into ½-inch slabs (not cubes — slabs grill better).

2. 2

   Marinate the tofu at least 30 minutes: ¼ cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon maple syrup, 3 minced garlic cloves, 1 tablespoon grated ginger.

3. 3

   Cook 1 cup of brown rice. While that cooks, roast 4 cups of mixed vegetables (broccoli, bell pepper, sweet potato, red onion) at 425°F with olive oil and salt for 25 minutes.

4. 4

   Heat a grill pan over medium-high. Brush with oil. Grill the tofu slabs 3-4 minutes per side until charred.

5. 5

   Make the tahini drizzle: 3 tablespoons tahini + juice of 1 lemon + 1 grated garlic clove + 1 teaspoon maple syrup + ½ teaspoon salt + 3 tablespoons water.

6. 6

   Build the bowls: brown rice on the bottom, roasted vegetables on one side, grilled tofu on the other, sliced avocado in the middle. Drizzle with tahini, sprinkle with sesame seeds and chopped scallions. Serve warm.