This vegan bowl is packed with plant power—deep green kale leaves, crunchy peppers, fuchsia-toned radishes, creamy avocado, marinated tofu, and a hand-baked crunchy topping of turmeric hemp hearts. This Vegan Kale Tofu Bowl with Turmeric Hemp Heart Topping is completely plant-based and totally filling and delicious. Prepare this vegan bowl recipe to make four individual, large-sized recipes that you can enjoy throughout the week. Or, prepare the ingredients and let everyone make their own bowl however they like for a great family lunch or dinner! Rich in plant-based protein, fiber, vitamins, minerals and antioxidants, this bowl is a feel-good healthy addition to your day. Make it gluten-free by using gluten-free grains for the topping and soy sauce. Bottom line: This kale bowl is as delicious as it is delicious!
Imprint
Vegan Kale Tofu Bowl with Turmeric Hemp Heart Topping
Total time:
1 hour 10 minutes
Production efficiency:
4 portions 1x
Diet:
Vegan
Description
This nutrient-dense, vegan bowl is packed with the goodness of tofu, kale, radishes, peppers, avocado—served with a crunchy turmeric hemp cereal coating.
Marinated Tofu:
Turmeric Hemp Hearts Topping
Salad:
- 1 pound cabbagechopped (approx 8 cups)
- 1 medium red pepperinto thin slices
- 4 radishes, thinly sliced
- 1 medium avocadointo thin slices
Instructions
- To make the marinated tofu: Mix together sesame oil, rice vinegar, soy sauce, red chili pepper flakes, brown sugar, garlic, and ginger in a small dish. Place the cubed drained extra-firm tofu in a shallow dish and pour over the marinade. Refrigerate for at least 1 hour, stirring the tofu in the marinade every 15 minutes to distribute it evenly.
- While the marinated tofu is cooling, make the Turmeric Hemp Hearts Topping: Preheat oven to 375 F. Combine high-fiber cereal, hemp seeds, turmeric, garlic, smoked paprika, black pepper and salt, and sesame oil in a medium bowl and mix well. Turn out in a pan and spread evenly. Place in the oven and bake for 10 minutes. Remove from the oven and cool. Makes about 2 cups.
- Meanwhile, prepare the salad for the power bowls: Drain the marinated tofu, reserving the marinade. Place the shredded cabbage in a medium bowl and toss with the reserved marinade, mixing well with your hands, massaging the marinade into the leaves. Divide shredded, dressed cabbage among 4 large individual bowls (3 cups). Fill each bowl with ¼ of the pepper slices, 1 radish slice, ¼ of the avocado slices and ¼ of the marinated tofu cubes. Garnish with 1/4 of the Turmeric Hemp Heart Topping (about 1/2 cup). Serve immediately.
- Makes 4 individual starter size feeding bowls.
Notes
Make this recipe gluten-free using gluten-free grains for the topping and gluten-free soy sauce.
- Preparation time: 20 minutes
- Cooking time: 10 minutes
- Category: Entry
- Kitchen: American
Nutrition
- Serving Size: 1 portion
- Calories: 442
- Sugar: 1 gr
- Sodium: 437 mg
- Fat: 28 gr
- Saturated Fat: 4 gr
- Carbohydrates: 48 gr
- Fiber: 20 gr
- Protein: 15 gr
For other plant-based energy bowls, check out some of my favorites:
Vegan California Burrito Bowl
Triticale Bowl with Curried Harvest
Green Goddess Bowl
Edamame Bok Choy Rice Bowl
Turmeric Peanut Rice Bowl
Chipotle Spice Power Bowl with Rice
Vegan Black Bean and Rice Bowl
Noodle Bowl with Thai tofu and vegetables
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