This vegan bowl is packed with the power of plants—deep green leaves of kale, crispy bell peppers, fuchsia-toned watermelon radishes, creamy avocados, marinated tofu, and hand-crafted, baked turmeric hemp hearts crunch topping. This Kale Tofu Vegan Bowl is completely plant-based, and completely satisfying and delicious. Meal prep this vegan bowl recipe to make 4 individual entrée-sized recipes you can enjoy during the week. Or, prepare the ingredients and let everyone make their bowl just the way they like it!
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Kale Tofu Vegan Bowl with Turmeric Hemp Hearts Topping
Author:The Plant-Powered Dietitian
Total Time:1 hour 10 minutes
Yield:4 servings 1x
Diet:Vegan
Description
This nutrient-packed, vegan bowl is filled with the goodness of tofu, kale, radishes, peppers, avocados—served with a crunchy turmeric hemp cereal topping.
Marinated Tofu:
Turmeric Hemp Hearts Topping
Salad:
1 pound kale, chopped (about 8 cups)
1 medium red bell pepper, thinly sliced
4 radishes, thinly sliced
1 medium avocado, thinly sliced
Instructions
To make Marinated Tofu: Mix together sesame seed oil, rice vinegar, soy sauce, red chili pepper flakes, brown sugar, garlic, and ginger in a small dish. Place cubed, drained extra firm tofu in a shallow dish, and pour marinade over the tofu. Chill for at least 1 hour, stirring tofu in marinade every 15 minutes in order to evenly distribute it.
While marinated tofu is chilling, make the Turmeric Hemp Hearts Topping: Preheat oven to 375 F. Combine high fiber cereal, hemp seeds, turmeric, garlic, smoked paprika, black pepper and salt, and sesame oil in a medium bowl and stir well. Turn out on a baking sheet and spread evenly. Place in oven and bake for 10 minutes. Remove from oven and cool. Makes about 2 cups.
Meanwhile, prepare the Salad for the power bowls: Drain the marinated tofu, reserving the marinade. Place chopped kale in a medium bowl and toss with the reserved marinade, mixing well with hands, massaging marinade into the leaves. Divide chopped, dressed kale among 4 large individual (3-cup) bowls. Top each bowl with ¼ of the bell pepper slices, 1 sliced radish, ¼ of the avocado slices, and ¼ of the marinated tofu cubes. Garnish with 1/4 of the Turmeric Hemp Hearts Topping (about 1/2 cup). Serve immediately.
Makes 4 individual, entrée-sized power bowls.
Prep Time:20 minutes
Cook Time:10 minutes
Category:Entree
Cuisine:American
Nutrition
Serving Size:1 serving
Calories:442
Sugar:1 g
Sodium:437 mg
Fat:28 g
Saturated Fat:4 g
Carbohydrates:48 g
Fiber:20 g
Protein:15 g
Keywords: vegan bowl, kale bowl, kale power bowl
For other plant-powered bowls, check out some of my favorites:
Edamame Bok Choy Rice Bowl Pistachio Turmeric Rice Power Bowl Chipotle Tomato Rice Power Bowl Black Beans and Rice Vegan Bowl Noodle Bowl with Thai Tofu and Vegetables
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