This vegan bowl is packed with the power of plants—deep green leaves of kale, crispy bell peppers, fuchsia-toned watermelon radishes, creamy avocados, marinated tofu, and hand-crafted, baked turmeric hemp hearts crunch topping. This Kale Tofu Vegan Bowl is completely plant-based, and completely satisfying and delicious. Meal prep this vegan bowl recipe to make 4 individual entrée-sized recipes you can enjoy during the week. Or, prepare the ingredients and let everyone make their bowl just the way they like it!

Kale Tofu Vegan Bowl with Turmeric Hemp Hearts Topping

(8 votes, average: 5.00 out of 5)
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5 from 8 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 1 hour 10 minutes
• Yield: 4 servings
• Diet: Vegan

Description

This nutrient-packed, vegan bowl is filled with the goodness of tofu, kale, radishes, peppers, avocados—served with a crunchy turmeric hemp cereal topping.

Ingredients

Marinated Tofu:

• 1 1/2 tablespoons sesame seed oil
• 2 tablespoons rice vinegar
• 2 tablespoon reduced sodium soy sauce
• ¼ teaspoon red chili pepper flakes
• ½ teaspoon brown sugar
• 1 large clove garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 (10-ounce) package extra firm, high-protein tofu, cubed

Turmeric Hemp Hearts Topping

• 2 cups high fiber, unsweetened cereal (i.e., Fiber One Original cereal or All Bran cereal)
• 1/4 cup hemp hearts (or hemp seeds)
• 1-inch piece fresh turmeric (or 1 teaspoon ground, dried turmeric)
• 1 clove garlic, minced
• 1 teaspoon smoked paprika
• Pinch black pepper and kosher salt
• 1 ½ tablespoons sesame oil

Salad:

• 1 pound kale, chopped (about 8 cups)
• 1 medium red bell pepper, thinly sliced
• 4 radishes, thinly sliced
• 1 medium avocado, thinly sliced

Instructions

1. To make Marinated Tofu: Mix together sesame seed oil, rice vinegar, soy sauce, red chili pepper flakes, brown sugar, garlic, and ginger in a small dish.

   Place cubed, drained extra firm tofu in a shallow dish, and pour marinade over the tofu. Chill for at least 1 hour, stirring tofu in marinade every 15 minutes in order to evenly distribute it.

2. While marinated tofu is chilling, make the Turmeric Hemp Hearts Topping: Preheat oven to 375 F. Combine high fiber cereal, hemp seeds, turmeric, garlic, smoked paprika, black pepper and salt, and sesame oil in a medium bowl and stir well. Turn out on a baking sheet and spread evenly.

   Place in oven and bake for 10 minutes. Remove from oven and cool. Makes about 2 cups.

3. Meanwhile, prepare the Salad for the power bowls: Drain the marinated tofu, reserving the marinade. Place chopped kale in a medium bowl and toss with the reserved marinade, mixing well with hands, massaging marinade into the leaves.

   Divide chopped, dressed kale among 4 large individual (3-cup) bowls. Top each bowl with ¼ of the bell pepper slices, 1 sliced radish, ¼ of the avocado slices, and ¼ of the marinated tofu cubes. Garnish with 1/4 of the Turmeric Hemp Hearts Topping (about 1/2 cup). Serve immediately.

4. Makes 4 individual, entrée-sized power bowls.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Entree
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 442
• Sugar: 1 g
• Sodium: 437 mg
• Fat: 28 g
• Saturated Fat: 4 g
• Carbohydrates: 48 g
• Fiber: 20 g
• Protein: 15 g

Keywords: vegan bowl, kale bowl, kale power bowl

Did you make this recipe?

Tag @sharonpalmerrd on Instagram

For other plant-powered bowls, check out some of my favorites:

Edamame Bok Choy Rice Bowl
Pistachio Turmeric Rice Power Bowl
Chipotle Tomato Rice Power Bowl
Black Beans and Rice Vegan Bowl
Noodle Bowl with Thai Tofu and Vegetables

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