Happy Monday! I am starting the week with The Plant-Based Seaweed Bowl to detox and nourish our bodies after a week of fun but also drinks. Hope your week is off to a beautiful start!
To make the creamy peanut sauce, add all ingredients (peanut butter, tamari, garlic clove, grated fresh ginger, miso paste, maple syrup, rice vinegar, and water) to a blender and set aside. Microwave rice according to package instructions; set aside. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Next, prepare the tofu by placing it on a paper-towel-lined plate; press a paper over the top of the tofu to absorb excess water. Let stand 15 minutes before dicing it. In a bowl, combine diced tofu, cornstarch, chili powder, salt, pepper, and garlic powder. Stir in 1 tablespoon olive oil until well combined. Place tofu onto the prepared baking sheet and bake for 30 minutes or until golden brown, flipping halfway. Divide rice into bowls. Top with tofu, edamame, carrots, seaweed, and cilantro. Serve with creamy peanut sauce and garnish with lime.
