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Main mealVegetarianBalancedVeganLegumes€€

Rich Vegan Rice Bowl with Coconut and Teriyaki Tofu

Name: Rich Vegan Rice Bowl with Coconut and Teriyaki Tofu
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 150 g BASMATI RICE, BASMATI; 200 ml Nuts, coconut milk, canned (liquid expressed from grated meat and water); 100 ml Water; 1 pinch Salt, table, iodized; 1 tsp Oil, coconut; 250 g MORI-NU, Tofu, silken, firm; 1 tbsp Soy sauce made from soy (tamari); 1 tsp Syrups, maple; 0.5 tsp Spices, ginger, ground; 100 g Edamame, frozen, unprepared; 1 medium Carrots, mature, raw; 0.5 large Cucumber, with peel, raw; 1 tbsp Seeds, sesame seeds, whole, roasted and toasted

Enjoy the creamy texture and tropical flavor offered by this vegan rice bowl, prepared with coconut milk and crunchy vegetables. A perfectly balanced meal for lovers of Asian flavors.

Prep time15 min

Cook time20 min

Total time35 min

Servings2

Recipe

For the coconut rice

BASMATI RICE, BASMATI150 gNuts, coconut milk, canned (liquid expressed from grated meat and water)200 mlWater100 mlSalt, table, iodized1 pinchOil, coconut1 tsp

For the teriyaki tofu and side

MORI-NU, Tofu, silken, firm250 gSoy sauce made from soy (tamari)1 tbspSyrups, maple1 tspSpices, ginger, ground0.5 tspEdamame, frozen, unprepared100 gCarrots, mature, raw1 mediumCucumber, with peel, raw0.5 largeSeeds, sesame seeds, whole, roasted and toasted1 tbsp

Pot with lidNon-stick panStrainerSpatula

Per servingTotal

Calories:547.2 kcal1094.3 kcal

Protein:22 g44 g

Carbohydrates:45.4 g90.7 g

Fiber:5.7 g11.4 g

Water:397.6 ml795.1 ml

Fat:33.4 g66.8 g

Micronutrients

Sugar:7.6 g15.2 g

Saturated fat:22.1 g44.1 g

Cholesterol:0 mg0 mg

Sodium:581.7 mg1163.3 mg

Potassium:1051.4 mg2102.7 mg

Calcium:204.1 mg408.2 mg

Iron:7.6 mg15.1 mg

Magnesium:159.8 mg319.5 mg

Zinc:2.9 mg5.8 mg

Phosphorus:383.3 mg766.5 mg

Vitamin C:10.5 mg20.9 mg

Vitamin A:255.6 µg511.1 µg

Vitamin D:0 µg0 µg

Vitamin B12:0 µg0 µg

Instructions

1Rinse the rice thoroughly under cold water until the water runs completely clear. Heat the coconut oil in a pot and quickly sauté the rice until fragrant.
2Add the coconut milk, water and salt. Once it comes to a boil, reduce the heat to minimum, cover and cook for 15 minutes or until the liquid has been absorbed.
3While the rice is cooking, pat the tofu dry with a paper towel and cut it into cubes. Fry it in a pan over high heat until crispy.
4In a small bowl, mix the soy sauce, maple syrup and ginger. Pour the sauce over the tofu and cook for another minute until the glaze thickens.
5Fluff the rice gently with a fork to make it light. Divide it between two bowls, add the tofu, edamame, carrot and cucumber. Sprinkle with sesame seeds.

Nutritional benefits

Thanks to the high content of plant-based protein from tofu and edamame, this dish supports the maintenance and growth of muscle mass.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.