MexicAsian Fusion Bowl

Last week my fam took my brother out to lunch at one of the many newly popular Asian Fusion spots… and that sparked an idea. I wasn’t too pleased with my meal at the restaurant, but I had a few thoughts on how to improve it (one major game changer: avocado).

That got me started on what became this MexicAsian Fusion Bowl!

Mexican Asian Fusion vegan tofu macro bowl with purple sweet potato
I wanted a LOT of greens in my bowl, so I started with a base of gently massaged kale. I’m also particular about eating minimally processed carbs, so I added starchy veggies in place of rice with a purple sweet potato and steamed organic carrots.

As a vegan, tofu is my decidedly Asian protein of choice, and of course had to be in my bowl. Here’s how I made it:

  1. Slice organic extra firm tofu into thin slices (~1/4 inch)
  2. Press with paper towels between 2 plates for ~24 hours to get the moisture out
  3. Marinate – I used soyaki and coated my tofu in a Tupperware container for an additional 24ish hours
  4. Heat up a dollop of coconut oil in a skillet on medium high and toss in your marinated tofu
  5. Cook until slightly brown on both sides. For a crispier tofu, cook longer.

Every good bowl needs a good sauce, so I made one up using:

  • 1 tbsp Trader Joe’s Soyaki
  • 1 tbsp tahini
  • 1 tbsp Bell Plantation PB2
  • Few splashes coconut aminos

Mix them all together well and distribute over your bowl. I think next time I make this bowl I’ll make a few tweaks to make it lighter or more “watered down” (any suggestions are welcome)!

The finishing touch is avocado! I took a shortcut and used Wholly Guacamole guac, but fresh avo works equally as well.

The end result was the perfect combo of Mexican from the guacamole and Asian from the Soyaki. 

Let me know what you think if you try it!!


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