Tofu Buddha Bowl with Carrot Ginger Dressing

Ingredients

• 1/2 cup Pacific Foods Cashew Carrot Ginger Soup
• 1/2 cup cashews*
• 1/4 cup rice vinegar
• 1 tsp toasted sesame oil
• 2 tbsp fresh lime juice
• 1 bunch kale, ribs removed and chopped
• 1 tsp oil
• 2 cloves garlic
• 1 tbsp sesame seeds
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 block extra firm tofu
• 1 tbsp oil
• 2 tbsp low sodium tamari
• 1 tsp miso
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp toasted sesame oil
• Cooked brown rice
• Shredded red cabbage
• Sliced carrots
• Roasted cashews, chopped
• Fresh mint, for garnish

Instructions

1. 1

   Combine all of the ingredients for the dressing...: Combine all of the ingredients for the dressing in a blender and blend until smooth. If using cashew butter (see note below), use a whisk or immersion blender to combine. Refrigerate until ready to use.

2. 2

   Wash the kale, remove the stalks and roughly...: Wash the kale, remove the stalks and roughly chop the leaves. Heat a large skillet over medium heat and add the teaspoon of oil and the kale along with a pinch of salt.

3. 3

   Cook the kale until wilted, then add the...: Cook the kale until wilted, then add the garlic and sesame seeds. Let fry a minute or two until a shade darker, then add the rice vinegar and sauté until absorbed. Turn off the heat and add the toasted sesame oil.

4. 4

   First press the tofu. Slice the block of...: First press the tofu. Slice the block of tofu into 5 slabs and wrap them in a lint free towel on the counter. Place a heavy object on top and let press for 15-20 minutes, then cut the pressed tofu into cubes.

5. 5

   Whisk together the tamari, rice vinegar, maple syrup,...: Whisk together the tamari, rice vinegar, maple syrup, miso, and toasted sesame oil to make the marinade and set aside.

6. 6

   Heat a large skillet over medium heat and...: Heat a large skillet over medium heat and add the tablespoon of oil. When hot, add the cubed tofu. Let fry until the bottom is light golden, then gently ease the spatula under the tofu and flip. Let the tofu cook on at least three sides, then add the tamari marinade and toss to coat.

7. 7

   Let the marinade simmer and reduce, glazing the...: Let the marinade simmer and reduce, glazing the tofu. Once the tofu is lightly caramelized, remove from the heat.

8. 8

   In a bowl pile cooked brown rice, sesame...: In a bowl pile cooked brown rice, sesame kale, tamari tofu, shredded cabbage, sliced carrots, roasted cashews and fresh mint. Drizzle with the carrot ginger dressing and toss before eating. Enjoy!