Tofu Broccoli Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy tofu and roasted vegetables served over brown rice with sautéed kale, topped with sweet and tangy almond butter sauce and crunchy coconut bacon. Nourishing and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 package of firm or extra-firm tofu
- 3 tbsp tamari or soy sauce
- 1 tbsp maple syrup
- 1 tsp garlic powder
- 1 tbsp soy sauce or gluten-free tamari
- 1/2 tsp apple cider vinegar
- 1/2 tsp smoked paprika (optional)
- pinch black pepper
- 1 cups plain unsweetened coconut flakes
- 3 tbsp almond butter
- 2 tbsp sweet chili sauce
- 1 tsp apple cider vinegar
- 1/4 cup light coconut milk
- 3 cups cooked or 1 cup uncooked brown rice
- 4 cups chopped and steamed broccoli
- 4 cups finely chopped and lightly steamed kale
- 2 cups grated carrot
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 1170mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1120mg
- Calcium
- 986mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1170MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.