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April 17, 2016

The Sweet Potato, Tofu, and Mushroom Bowl

by Anne Paddock

Because you know I’m all about that bowl

‘Bout that bowl, no plate

I’m all about that bowl

‘Bout that bowl, no plate

I’m all about that bowl

“Bout that bowl, no plate

I’m all about that bowl

‘Bout that bowl…bowl…bowl…bowl

Tofu_Sweet_Potato_and_Mushroom_BowlMeghan Trainor’s “alternative” lyrics to All About That Bass pretty much reflect how I feel about meals in a bowl. It’s all about the bowl and specifically what’s in the bowl. Today’s choices include teriyaki glazed tofu squares, chunks of baked sweet potato, sautéed Bella mushrooms, diced Haas avocado and a sprinkle of cashews. Colorful, flavorful, and full of wholesome ingredients, the Sweet Potato, Tofu, and Mushroom Bowl is deliciously satisfying as breakfast, lunch, or dinner.Bowl_with_Sweet_Potato_Mushrooms_and_Tofu

Sweet Potato, Tofu, and Mushroom Bowl

Ingredients

  • 1 15-ounce container extra-firm tofu (I use Trader Joe’s Organic Extra Firm Tofu), cut into bite-sized squares
  • 1/4 cup plus 2 tablespoons Premier Japan Teriyaki Sauce (or your favorite teriyaki sauce) available through www.vitacost.com.
  • 1 very large (about 1.5 pounds or 24 ounces) sweet potato, fully baked and cooled for about 30 minutes
  • 1 10-12 ounce container Bella mushrooms, halved and quartered
  • 1 Haas avocado, cut into bite sized pieces
  • 1/2 cup cashewsSweet_Potato_Tofu_and_Mushroom_ Bowl

Directions

  • Pour 1/4 cup of teriyaki sauce into a large sauté pan and heat on medium.
  • Add the tofu squares and then drizzle 2 tablespoons of teriyaki sauce over the top of the tofu.
  • Allow the tofu to cook until the underside is light brown and then turn over with a wide knife or small spatula and brown the other side. This process takes about 8-10 minutes. Be careful not to burn the tofu. Turn the heat down if the tofu is getting too dark. Remove the tofu and divide among 4 bowls.
  • Meanwhile, place the quartered mushrooms in a dry sauté pan on high heat (no liquid is needed because the mushrooms will release water while cooking) and brown for 7-8 minutes until the mushrooms are cooked but not soggy. Divide the mushrooms among the 4 bowls.
  • Remove the skin of the sweet potato and discard. Cut the potato into slices and then into bite sized pieces. Carefully (to avoid mashing the potato pieces) divide among the 4 bowls.
  • Take the avocado pieces and divide among the 4 bowls. Sprinkle with a touch of sea salt (optional) and then sprinkle 2 tablespoons of cashews over the bowl. Serve immediately.Sweet_Potato_Mushroom_and _Tofu_Bowl

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