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Black Rice Bowls with Tofu and Veggies
Black Rice Bowls with Tofu and Veggies
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Delicious Black Rice Bowls with Tofu, Veggies, and Miso Dressing - a versatile and satisfying meal loved by all diets!
Ingredients:
  • For the miso ginger salad dressing:
  • 1 piece (1-inch) fresh ginger, peeled and thinly sliced
  • 1/2 clove garlic, thinly sliced
  • 1/4 cup water
  • 2 tablespoons rice vinegar
  • 2 tablespoons red miso (See recipe note)
  • 1 tablespoon low-sodium soy sauce
  • 1/4 cup olive oil
  • 1 tablespoon toasted sesame oil
  • For the baked tofu:
  • 1 block (14 ounces) extra-firm tofu
  • Olive oil spray
  • 3 scallions, white and light green parts, thinly sliced
  • For the rice:
  • 1 cup black rice or forbidden rice
  • 6 cups water
  • For the pickles:
  • 1 cup unseasoned rice vinegar
  • 3 teaspoon salt, divided
  • 2 tablespoons sugar
  • 1/2 cup water
  • 1/2 small head of cauliflower, cut into small florets
  • 3 Persian (small) cucumbers
  • 1 teaspoon sesame oil
  • For the kale:
  • 1 bunch kale (any kind), washed, dried and stems removed
  • Salt to taste
  • To serve:
  • Toasted almonds, for garnish
  • Cilantro leaves or Thai basil, for garnish
  • 1/4 cup currants, for garnish

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