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!
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:
- Slice organic extra firm tofu into thin slices (~1/4 inch)
- Press with paper towels between 2 plates for ~24 hours to get the moisture out
- Marinate – I used soyaki and coated my tofu in a Tupperware container for an additional 24ish hours
- Heat up a dollop of coconut oil in a skillet on medium high and toss in your marinated tofu
- 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.
Let me know what you think if you try it!!