It’s been a few months since we’ve been in our new (and first!) home, but I still get nostalgic about our old neighborhood even though it’s just 10 minutes away, and our new neighborhood is pretty awesome as well.
In our old apartment we were super close to a Boké Bowl – a healthy, Asian, “fast food” restaurant in Portland.
My favorite dish there was definitely the tofu rice bowl.
Tender, sticky rice, perfectly fried tofu, seared eggplant, and kimchi.
It was so delicious I knew I had to recreate it at home.
Consider this my inspired version.
This dish requires just 30 minutes to make, and can be modified to taste and what’s in season.
Currently, I’m digging on eggplant (these are little Japanese eggplant!).
But you can also go for something like sugar snap peas, squash, or bell pepper if that’s more your thing.
The base is rice, the protein is my go-to almond butter tofu, and the toppings are abundant.
Kimchi strongly recommended.
This dish is like a hug from fall. It’s:
Hearty
Comforting
Saucey
Vegetable-packed
Protein- + fiber-rich
Quick
Healthy
& Insanely delicious
This would make the perfect weeknight meal when you’re craving something healthy yet satisfying.
It’s delicious on its own, but would also pair especially well with my 20-minute Asian Kale Salad, or these Healthy Spring Rolls!
If you try this recipe, let us know! We love seeing your comments, ratings, and your photos tagged #minimalistbaker on Instagram. Cheers, friends!
Source: Eggplant & Almond Butter Tofu Bowls | Minimalist Baker Recipes
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