Can I substitute the protein in ginger citrus tofu power bowl with bok choy and cashews [vegan]?

Absolutely! Use chickpeas, beans, or another protein of choice. Adjust seasoning to match.

3.9K Views 10 years ago

Ginger Citrus Tofu Power Bowl With Bok Choy and Cashews
[Vegan]

AH By: Amy Height

Author Bio

Healthy plant-based recipes to nourish your body and soul. Amy Height is the founder of From... Read More

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Ginger Citrus Tofu Power Bowl With Bok Choy and Cashews [Vegan]

716

Dairy Free

Zesty and fresh with a hint of crunch, this perfectly balanced power bowl is packed with flavor and plant protein. Some days, you just need to give yourself a break from heavily-involved recipes and go with something simple. That's where this dish comes in, proving that you don't have to... Read More

Ingredients You Need for Ginger Citrus Tofu Power Bowl With Bok Choy and Cashews [Vegan]

1 teaspoon fresh ginger
1/2 head bok choy
2 teaspoons orange marmalade
1 tablespoon low-sodium soy sauce
1/2 teaspoon buckwheat flour
1 tablespoon light-tasting olive oil
2 teaspoons minced garlic
8 ounces extra firm tofu, cubed
1/4 teaspoon red pepper flakes
2 tablespoons cashews
1 cup pre-cooked brown rice

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How to Prepare Ginger Citrus Tofu Power Bowl With Bok Choy and Cashews [Vegan]

Peel ginger and slice into thin strips.
Remove thick stem from bok choy and slice remaining stems and leaves into 1-inch pieces.
Whisk together marmalade, soy sauce, buckwheat flour, and 2 tablespoons water in small bowl. Set aside.
Heat wok over high heat. Add oil, then garlic and ginger. Stir-fry 2 minutes.
Add tofu and chili pepper flakes; stir-fry 3 minutes, or until tofu cubes are browned.
Add bok choy, and stir-fry 2 minutes, or until bok choy starts to soften.
In the meantime, heat a small skillet over medium heat and toast cashews 2-3 minutes until fragrant. Remove from heat.
Stir in marmalade mixture, and cook 2 minutes, or until sauce thickens. Top with cashews and serve.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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