Zippy and fresh with a hint of crunch, this perfectly balance plant-based meal is packed with protein and fiber. You'll love it!

Ginger-Citrus Tofu Powerbowl with Bok Choy and Cashews [Vegan]





Cooking Time




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


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

Nutritional Information

Per Serving: Calories: 454 | Carbs: 43 g | Fat: 21 g | Protein: 24 g | Sodium: 461 mg | Sugar:7 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.