A meal that's vibrant in color and rich in fiber, all while being low in FODMAPs! This bowl is easy to make, perfect for meal prep, and a delightful treat you won't want to miss during the week.
Ingredients
For the tofu
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1 block (454 g) extra firm tofu, crumbled by hand
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15 ml (1 tbsp) cornstarch
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5 ml (1 tsp) vegetable oil
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60 ml (¼ cup) light soy sauce
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30 ml (2 tbsp) rice vinegar
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30 ml (2 tbsp) nutritional yeast (optional)
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20 ml (1 tbsp + 1 tsp) maple syrup
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15 ml (1 tbsp) sesame butter (tahini), or peanut butter
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15 ml (1 tbsp) fresh ginger, finely chopped
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1 ml (¼ tsp) sriracha sauce (optional)
For the dressing
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Juice of ½ lime (or 15 ml (1 tbsp))
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15 ml (1 tbsp) light mayonnaise
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15 ml (1 tbsp) 0% plain yogourt
For the bowl
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2 carrots, grated
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3 Lebanese cucumbers, sliced
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5-6 radishes, thinly sliced
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750 ml (3 cups) mixed lettuce
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250 ml (1 cup) millet (or quinoa), cooked
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180 ml (¾ cup) alfalfa sprouts
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3 green onions, green part only, chopped
Preparation
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In a bowl, combine the tofu, cornstarch, and oil. Coat the tofu well and place it in the basket of an air fryer. Cook for about 10 minutes, stirring occasionally.
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In the same bowl, mix the soy sauce, vinegar, nutritional yeast, maple syrup, tahini, ginger, and sriracha sauce. Take 3 tablespoons of this sauce, set aside in another small bowl, and add lime juice, mayonnaise, and yogourt to make the dressing.
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After the first cooking of the tofu, add the remaining sauce and cook for another 8 to 10 minutes.
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Meanwhile, prepare the bowls with ⅓ of each ingredient, add the warm tofu, and serve with the dressing and green onions.
*For oven cooking, preheat the oven to 425°F (220°C), line a baking sheet with parchment paper and cook the tofu for about 20-25 minutes. Then mix with the sauce and return to the oven for 5-10 minutes.
Notes
Can be kept for 5 days in an airtight container in the refrigerator.
