This sweet & spicy tofu millet bowl with garlicky kale and citrus tahini dressing makes a perfect lunch!
You know what I realized I don’t have enough of on this blog? Asian inspired grain bowls.
KIDDING! I’ve posted 11. Just counted.
Buuuut, I still think this one deserves it’s own special place on the blog. First, there’s the sweet and spicy baked tofu. Make sure you leave plenty of time for it to marinate, so it soaks up all the delicious flavors. If you think you don’t like tofu, trust me, this recipe will change you.
Then there’s the garlicky kale. Kale and garlic are like peanut butter and bananas. I love how the sweet bite of sauteed garlic permeates the bitter greens.
Of course, avocado is mandatory. Except when you’re about to take photographs and slice one open and it’s brown inside. Then said avocado becomes optional.
We can’t do a grain bowl without crunch. For this bad boy, we’ve got toasted pumpkin seeds. If you’re ever looking for something to fulfill a salty, crunchy craving, try salted toasted pumpkin seeds. The little pocket of air in the middle expands, giving them some major crunch.
Because all grain bowls need some fermented goodness, I added a scoop of fermented sauerkraut. I used an Asian arame and ginger kraut by Wild Brine but any ol’ kraut will do.
Last but not least, there’s tahini dressing, the king of all dressings. This one is spiked with miso (more probiotics!), citrus and sriracha.
- 1 block extra-firm tofu
- 2 tablespoons turbinado sugar, coconut sugar or brown sugar
- 3 tablespoons soy sauce
- 3 tablespoons sriracha
- 1½ tablespoons apple cider vinegar
- 1 tablespoon sesame oil
- 1 tablespoon plus 1 teaspoon olive oil
- 1 cup millet
- 4 garlic cloves, thinly sliced
- 10 ounce bag of chopped kale, or 1 bunch kale, chopped
- 2 large carrots, shaved into ribbons
- ⅓ cup pumpkin seeds, toasted
- ½ cup fermented sauerkraut (optional)
- 1 avocado, sliced
- ½ cup tahini
- 2 tablespoons miso paste
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon sriracha
- 1 tablespoon rice wine vinegar
- Juice of 1 large naval orange
- Wrap tofu in a clean dish towel. Place on a plate and weigh with something heavy, like a cast iron skillet. Let sit to drain water about 30 minutes or longer. The longer it sits, the more water it will drain and the more room to soak up marinade. You can leave it in the fridge to drain if desired. Or, you can drain it quickly using a tofu press. Chop into 1 inch cubes.
- In a large plastic container, whisk together sugar, soy sauce, sriracha, vinegar and sesame oil. Place tofu inside, cover and shake to combine and coat. Place in the refrigerator and let marinate at least 30 minutes or all day/overnight.
- When ready to make bowl, first whisk together all the dressing ingredients. Season with salt and pepper if needed. Set aside until ready to use.
- Preheat oven to 475 degrees. Drain tofu and spread evenly on a large baking sheet sprayed with olive oil. Place in oven and bake 20 minutes total, flipping halfway, until browned. Set aside until ready to use.
- While tofu is cooking, heat 1 teaspoon olive oil in a small pot. Add millet and toast for a couple minutes. Add 2 cups water, bring to a boil, cover and reduce heat to simmer 15-18 minutes until water is absorbed. Let sit covered a few minutes, then remove lid and fluff millet with a fork.
- While millet is cooking, heat olive oil in a large sided pan. Add garlic cloves and saute until fragrant, about 30 seconds. Add kale and ½ cup of water. Cook until wilted and tender, about 10-12 minutes total, adding more water as needed. Season with salt and pepper.
- Divide millet evenly among four bowls. Top with sauteed kale, tofu, carrots, pumpkin seeds, kraut, avocado and drizzle with dressing.
More Asian-inspired grain bowls: