Turmeric Tofu Nourish Bowl with Tahini Mustard Sauce | Gabbacado
Turmeric Tofu Nourish Bowl with Tahini Mustard Sauce
20 mins prepServes 2
This Turmeric Tofu Nourish Bowl is a wholesome and flavorful meal featuring turmeric-marinated tofu and vegetables, roasted Japanese sweet potato, and a fresh arugula and cilantro salad, all brought together with a delicious tahini mustard sauce.
1. **Prepare Tahini Mustard Sauce:** In a small bowl, combine 1.5 tablespoons of tahini, 1.5 tablespoons of dijon mustard, 1.5 teaspoons of coconut aminos, 0.5 teaspoon of garlic powder, and 0.5 teaspoon of paprika. Mix until smooth and set aside.
2. **Prepare Tofu and Veggies:** Press excess water from the firm tofu and cut into cubes. Chop the broccoli into florets and slice the mushrooms. In a medium bowl, combine the tofu, broccoli, and mushrooms. Add 1.5 teaspoons of coconut aminos, 1 teaspoon of turmeric, 0.5 teaspoon of garlic powder, and 0.25 teaspoon of black pepper. Toss to marinate evenly.
3. **Cook Tofu and Veggies:** Cook the marinated tofu and veggies in an air fryer at 400°F (200°C) for 15-20 minutes, or bake on a baking sheet at 450°F (230°C) for 25-30 minutes, until tender and slightly golden.
4. **Cook Sweet Potato:** Slice or cube the Japanese sweet potato. Cook in an air fryer at 400°F (200°C) for 15-20 minutes, or bake on a baking sheet at 450°F (230°C) for 25-30 minutes, until tender.
5. **Prepare Arugula and Cilantro Dressing:** In a separate bowl, combine the arugula and chopped cilantro with 1 teaspoon of apple cider vinegar, 1 teaspoon of coconut aminos, 1 teaspoon of tahini, 0.25 teaspoon of black pepper, and 0.25 teaspoon of garlic powder. Massage gently to coat the greens.
6. **Assemble Nourish Bowl:** Arrange the cooked turmeric tofu and veggies, cooked Japanese sweet potato, and dressed arugula and cilantro in a bowl. Drizzle generously with the prepared tahini mustard sauce and serve immediately.
