Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Mediterranean-Middle Eastern Tofu and Greens Bowl
A simple vegan fusion bowl combining crispy pan-seared tofu with sautéed leafy greens and grilled onions, seasoned with Mediterranean and Middle Eastern spices. This beginner-friendly dish is ready in under 30 minutes and requires minimal cooking skills.
25 min
Easy
2 servings
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Taste Profile
Sweet2/10
Salty6/10
Sour0/10
Umami7/10
Spicy1/10
🥄 Texture
Tofu has a lightly crisped exterior with a soft, tender interior; the soy coating gives slightly sticky spots. Greens are wilted but retain some chew, and the grilled onion strips are soft and slightly jammy, with edible flowers adding a delicate, tender contrast.
👃 Aroma
Warm savory notes of soy and caramelized onion dominate, with a green, slightly peppery lift from the spinach/arugula. A faint floral perfume from the edible flowers and a background of toasted pan aromas round out the scent profile.
🍷 Pairs Well With
Chilled dry white wine (e.g., Sauvignon Blanc) or iced mint tea; for a non-alcoholic option, sparkling water with a lemon or cucumber slice.
🥗 Side Dishes
Warm pita or flatbread, herbed couscous or bulgur (tabbouleh-style), hummus or baba ganoush, and quick pickled cucumbers or a simple tomato-cucumber salad
Ingredients(8 items)
- 1400g firm tofu (pressed and cubed)
- 23 cups fresh leaves (spinach or arugula, roughly chopped)
- 31 large grilled onion (sliced into strips)
- 42 tablespoons soy sauce
- 51 teaspoon salt
- 60.5 teaspoon black pepper
- 72 tablespoons flower (edible flowers for garnish, such as nasturtiums or pansies)
- 81 cup ice (for chilling the bowl if desired)
Nutrition Information(per serving)
185
Calories
18.2g
Protein
12.4g
Carbs
8.5g
Fat
Instructions
- 1
Press the tofu cubes between paper towels for 5 minutes to remove excess moisture. This helps them cook better and become slightly crispy.
- 2
Heat a large pan or skillet over medium heat. Once hot, add the tofu cubes and cook for 8-10 minutes, stirring occasionally, until golden on multiple sides.
- 3
Add the soy sauce, salt, and black pepper to the tofu. Stir well and cook for 1 more minute until the tofu is evenly coated.
- 4
Push the tofu to the side of the pan. Add the chopped leaves to the empty space and stir-fry for 3-4 minutes until they are slightly wilted but still have some texture.
- 5
Add the grilled onion strips to the pan and mix everything together gently for 1 minute to combine all ingredients.
- 6
Divide the mixture into serving bowls. Top with edible flowers as garnish for a Mediterranean-Middle Eastern presentation.
- 7
Serve warm immediately. Optional: place a few ice cubes on the side to cool the bowl if preferred.
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