The days are long and hot here in Toronto and recently all I’ve been craving are fruits and veggies. For lunch, I usually have a big salad and for dinner I’ve been experimenting with different veggie/rice bowl combinations. So, in honour of summer, my upcoming September wedding, and feeling good from the inside out, I’ll share one of my favourite rice bowl recipes. This is easy to make and oh so tasty! Introducing the Ahava Bowl.
Ahava means love in Hebrew and I think that you’ll love this bowl as much as I do. It features marinated tofu, sun-dried tomatoes, pea-shoots, and spinach, on rice with a light ginger dressing.
• Rice — whatever type you prefer. I use white basmati with this recipe which is ready in 25 minutes! I make 1 cup of uncooked rice which yields about 4–6 servings.
• 2 handfuls of baby spinach per bowl
• A generous heap of pea-shoots. You can also use sunflower sprouts or any other green sprouts that you can get your hands on.
• 4–6 pieces of sun-dried tomatoes. I like to buy the kind packed in oil and herbs.
• 2–3 tablespoons of chopped fresh cilantro
• 1/2 cup of extra-firm marinated tofu cubes. I eat them as is, but you can fry them after marinating them if you don’t like the texture of raw tofu. Recipe for marinated tofu cubes below.
• Drizzle of Light ginger dressing. Recipe below.
1. Fill a bowl with desired portion of rice.
2. Layer on baby spinach, sun-dried tomato pieces, and pea-shoots.
3. Drizzle with some light ginger dressing.
4. Top with desired amount of marinated tofu and cilantro. Drizzle on more dressing if desired.
• 1/2 cup of Tamari or soy sauce
• 1/3 cup of apple cider vinegar
• 1 tablespoon of flax oil
• 1/4 cup of water
• 1 block of Extra-firm Tofu
1. Whisk ingredients together (minus the tofu) in a medium bowl.
2. Drain any water from tofu then wrap tofu with paper towel to absorb excess water. Unwrap tofu and slice into small cubes.
3. Immerse tofu cubes in marinade and make sure that all tofu is covered.
4. Marinate for at least 15 minutes.
5. Use as is in Ahava Bowl, or fry with a little olive oil over a medium heat if desired.
Light Ginger Dressing
• 1/2 an onion
• 1/2 cup of oil (safflower, canola, or flax)
• 1/3 cup of rice vinegar
• 1/4 cup of water
• 1 stalk of celery
• 2 tablespoons of minced fresh ginger
• 2 tablespoons of Tamari or soy sauce
• 1 tablespoon of agave
• 1 teaspoon of lemon juice
• pinch of sea salt
• pinch of fresh ground pepper
1. Combine all ingredients in a blender and blend. Store in refrigerator for up to 3 weeks.
Store any leftover rice, marinated tofu, and dressing in the refrigerator for quick and healthy leftovers.
Here’s to summer! Here’s to healthy eating! And here’s to love!