Coconut Tofu and Brown Rice Bowl

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. This recipe is perfect for college & university food service as well as healthcare institutions and hospitals. This recipe is Plantricious Friendly.

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Servings: 10

Serving Size: 1 cup

Ingredients

2 Sweet potatoes, medium to large, peeled, cut into ½ inch cubes
1 teaspoon Salt, divided
2 – 14 ounce packages Tofu, extra-firm, drained, pressed, cut into ½ inch cubes
3 ¼ cups Coconut milk, light, divided
½ cups Brown rice flour
1 cup Unsweetened shredded coconut, ground
¼ cup Water
½ cup Onions, small dice
2 cloves Garlic, minced
¼ cup Soy sauce, low sodium
1 teaspoon Cinnamon
1 teaspoon Cardamom
1 teaspoon Cumin
1 teaspoon Onion powder
1 teaspoon Black pepper
½ cup Macadamia nuts or peanuts, chopped (optional)
½ cup Cilantro, chopped

Preparation

1. Preheat oven to 400 degrees Fahrenheit and line a sheet pan with parchment paper. Add sweet potato cubes to the baking sheet, sprinkle with ½ tsp of salt. Bake for 30-40 minutes until tender, flipping halfway through.
2. To prepare tofu, line a baking sheet with parchment paper and set aside. In a medium bowl, combine 1 cup of light coconut milk with brown rice flour and the remaining ½ tsp of salt. Mix well. In a second bowl, add the ground coconut shreds (place shredded coconut into food processor to grind). Dip each piece of cubed tofu into the liquid mixture, roll in the coconut shreds and place onto the sheet pan. Once all pieces are coated, bake at 400 degrees for approx. 30 minutes until slightly brown, flipping halfway through.
3. Make the sauce by heating water in a medium saucepan. Add the diced onions and sauté until translucent, stirring continuously. Once the onions are cooked, add the garlic and sauté until aromatic, stirring continuously. Add the rest of the coconut milk, soy sauce, cinnamon, cardamom, cumin, onion powder and black pepper. Stir and simmer for 10 minutes. Taste and adjust seasoning.
4. To assemble, add brown rice to bottom of bowl, top with fresh spinach, sweet potatoes, and baked coconut tofu. Drizzle sauce over all ingredients and top with macadamia nuts (or peanuts) and cilantro.

Serving information

Serve on its own or on a bed of spinach or steamed greens.

Nutrition information

Calories: 454 Total Fat: 34.6g Saturated Fat: 23.2g Monounsaturated Fat: 8.3g Polyunsaturated Fat: 0.8g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 23.3g Fiber: 5.6g Total Sugar: 5.9g Protein: 12.4g
Sodium: 482.7mg Vitamin A: 187μg Vitamin C: 5mg Calcium: 175mg Iron: 4.1mg Folate: 36μg