Green Goddess Bowl with Garlic Ginger Soy Sauce Dressing
For the bowl:
  • 14 ounces extra firm tofu, diced into small cubes
  • 4 cups chopped kale, steamed for 10 minutes
  • 4 cups broccoli florets, steamed for 4-5 minutes
  • 3 cups short grain brown rice, cooked
  • 2 ripe Haas avocados, sliced and drizzled with lemon juice
For the sauce:
  • 2 tablespoons finely minced garlic
  • 40 grams freshly grated ginger
  • 4 tablespoons water
  • 4 tablespoons lemon juice (about 2 lemons)
  • 3 tablespoons soy sauce
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons tahini
  1. Pat dry the tofu with paper towel. Heat up 1 tablespoon extra virgin olive oil in a medium nonstick skillet. When the oil is hot, add the tofu and gently stir occasionally. Season with a little salt and freshly ground black pepper. Cook until crispy, about 10 minutes. Plate over paper towels to drain the oil.
  2. Plate the kale, broccoli, rice, tofu, and avocado into 4 serving dishes.
  3. Whisk together all the ingredients for the sauce, and drizzle over each serving to taste.
Recipe by Sprig and Flours at