Almond Butter Tofu Bowls with Charred Zucchini and Bok Choy

Ingredients

¾ cup sushi rice

1 garlic clove

1 oz. fresh ginger

2 tbsp. almond butter

4 tsp. soy sauce or tamari

1 tsp. turbinado sugar

1 tbsp. sesame oil

2 tbsp. chile garlic sauce

1 zucchini

6 oz. baby bok choy

1 radish

8 oz. pre-baked tofu (i.e. Soy Boy)

2 tbsp. vegetable oil

Salt and pepper

Directions

Add the sushi rice, 1¼ cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until water is absorbed and rice is tender, 15 to 18 minutes.

Mix the almond butter sauce

Peel and mince the garlic. Peel and mince just 2 teaspoons of ginger. Add the minced garlic, minced ginger, almond butter, tamari, turbinado sugar, sesame oil, as much chile garlic sauce as you’d like, and 2 tablespoons of warm water to a medium bowl. Whisk the almond butter sauce until smooth.

Trim the zucchini and slice into half moons. Roughly chop the baby bok choy. Trim the radish and sliced into matchsticks. Cut the tofu into bite-size cubes.

Heat 1 tablespoon of vegetable oil in a large nonstick skillet over high heat. Add the sliced zucchini and cook until charred in places, 3 to 5 minutes. Add the chopped baby bok choy and cook until wilted, 2 to 3 minutes. Sprinkle with salt and pepper and transfer vegetables to a plate.

Return skillet to medium-high heat with 1 tablespoon of vegetable oil. Add the cubed tofu and cook until crispy in places, 3 to 5 minutes. Add the almond butter sauce and cook another 2 to 3 minutes.

Divide the cooked sushi rice between bowls and top with almond butter tofu and charred vegetables. Serve with sliced radish and any remaining chile garlic sauce. 

Serves 2.

Japanese Gnocchi with Miso Tomato Butter & Nori Spice

Ingredients
1 onion
2 garlic cloves
1 oz. fresh ginger
6 oz. baby bok choy
1 scallion
1 lime
10 oz. fresh gnocchi
1 tbsp. smoked nori spice
2 tbsp. white miso paste
2 tbsp. tomato paste
3 tbsp. vegan butter
2 tbsp. olive oil
Salt and pepper

Directions
Bring a large pot with 4 quarts water and 2 tablespoons of salt to boil. Peel and dice the onion. Peel and mince the garlic and ginger. Roughly chop the bok choy. Thinly slice the scallion. Halve the lime, juice one half, and cut half into wedges.

Add the gnocchi to the large pot of boiling water and cook until they float to the surface, 3 to 5 minutes. Once cooked, reserve 1 cup of pasta water, drain the cooked gnocchi, and toss with 1 teaspoon of olive oil to prevent sticking.

Heat a large nonstick skillet over medium-high heat with 2 teaspoons of olive oil. Add the boiled gnocchi and cook, tossing occasionally, until browned in places, 5 to 7 minutes. Remove the skillet from heat and sprinkle with just 2 teaspoons of of the smoked nori spice, toss to coat evenly, and transfer the crisped gnocchi to a plate. Cover to keep warm.

Heat the skillet on medium-high heat with 1 tablespoons of olive oil. Add the diced onion, minced garlic, and minced ginger. Cook until soft, 3 to 5 minutes.

Add the white miso paste, tomato powder, butter, lime juice, and reserved pasta water to the skillet, and stir to combine. Bring to a boil, reduce to a simmer, taste the miso tomato butter, and add salt and pepper as necessary. Add the chopped bok choy to the skillet and cook, tossing occasionally, until just wilted, 1 to 2 minutes.

Divide the miso tomato butter between large plates and top with the crisped gnocchi. Sprinkle with sliced scallion and remaining nori spice. Serve Japanese gnocchi with lime wedges.

Serves 2.

1 serving = 600 calories