California tofu bowls with avocado and nori

In order to bring you the best organic produce, some ingredients may differ from those depicted.

California tofu bowls with avocado and nori

California tofu bowls with avocado and nori

Gluten-Free Friendly, Dairy-Free, Vegan, Protein Plus

2 Servings, 740 Calories/Serving

20 Minutes

Our miso glaze dresses up the tofu in these plant-based rice bowls, with avocado, cucumber, toasted sesame seeds, and nori.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ cup sushi rice
  • Sunbasket sushi rice seasoning (rice vinegar - coconut aminos)
  • ½ pound Hodo organic braised tofu
  • Sunbasket miso glaze (miso - gluten-free tamari - rice vinegar - toasted sesame oil)
  • 1 organic cucumber
  • 3 organic scallions
  • 1 organic avocado
  • Nori strips (for garnish)
  • 1½ teaspoons toasted sesame seeds
Chef's Tip
Make It Ahead
The rice (Step 1) can be cooked and seasoned up to 1 day ahead. Let cool, then cover and refrigerate overnight. When ready to serve, either bring the rice to room temperature or gently rewarm it as you proceed with Steps 2 and 3.

Nutrition per serving

Calories 740, Total Fat 29g (37% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 870mg (38% DV), Total Carb. 90g (33% DV), Fiber 14g (50% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 30g
Contains: Soybeans, Sesame

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice

Heat the broiler.
  • Rinse the rice.
In a small sauce pot, combine the rice and 1¼ cups [2¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, sprinkle with the sushi rice seasoning, and season lightly with salt. Cover and keep warm.
While the rice cooks, prepare the rest of the meal.

2

Prep and broil the tofu

  • Pat the tofu dry with paper towels; brush on all sides with the miso glaze.
Place the tofu on a sheet pan and broil until lightly browned and caramelized, 4 to 6 minutes. Transfer to a cutting board to cool slightly, then cut into 1-inch cubes.
While the tofu broils, start preparing the remaining ingredients.

3

Prep the remaining ingredients

  • Peel the cucumber, if desired; cut the cucumber into ¼-inch pieces.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal.
  • Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.
  • Coarsely crumble the nori strips.

Serve

Transfer the rice to individual bowls and top with the tofu, cucumber, scallions, and avocado. Sprinkle with the nori and sesame seeds and serve.
Kids Can!
  • Rinse the rice.
  • Measure the water for the rice.
  • Pat the tofu dry.
  • Scoop out the avocado.
  • Garnish the tofu bowls.
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