Plantain Tofu Bowl
Prep 2X or 4X of this plantain tofu combo for easy quick-to-grab meals!
518
Calories
18 g
Protein
82 g
Carbs
18 g
Fat
Ingredients
- 80 grams Extra Firm Tofu
- 100 grams Brown Rice, Cooked
- Half Cup Chopped Kale
- Half Avocado, Black Skin
- Half Small Plantain, Boiled or Baked
- Juice of 1 lemon (optional)
Directions
Cook the brown rice according to package instructions.
Preheat the oven to 425F/218C and line a baking sheet with parchment paper. Peel and slice the plantain. Transfer to the lined baking sheet, and sprinkle with salt. Spread evenly, and bake for 20 minutes, flipping halfway through.
Slice the tofu and pan fry in a non-stick skillet over medium-high heat until golden brown.
Wash the kale, then chop it. Transfer to a bowl and massage with lemon juice (or lightly steam it). Alternatively, when ready to serve, you can massage the chopped kale with the avocado.
Assemble the components together to serve.
Top with avocado only when ready to serve to keep fresh.
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