Veggie Sushi Bowl

The blog Green Kitchen Stories by David Frenkiel and Luise Vindahl was one of the first food blogs that I bookmarked. Their healthy and simple cooking style has definitely inspired me over the past few years. So I was very excited when they released their first book this year. „The Green Kitchen“ is a collection of beautiful vegetarian recipes and tips on how to get a healthier and more versatile pantry. You should definitely have a look at this great book!

As you know I am a big fan of Japanese cuisine, so one of my favorite recipes from this book is a Sushi inspired veggie bowl with rice and marinated tofu. I love the wide range of various ingredients as you can see on the picture below.

Yes, the knife says „Claudia“. We bought it in Kyoto and it’s my best friend in the kitchen. It’s so great to have a good quality and very sharp knife.

Recipe slightly adapted from „The Green Kitchen“ by David Frenkiel & Luise Vindahl:

Serves 2:

Marinated tofu:

150 g firm tofu

4 tablespoons sesame oil

5 tablespoons soy sauce

1 tablespoon rice vinegar

2 garlic cloves, crushed

A small piece of ginger, peeled and grated

1/2 red chili, seeded and finely chopped

A small handful of fresh cilantro, finely chopped

1 teaspoon sesame seeds

For the salad:

1 1/2 cups short grain brown rice

1 large broccoli, cut into florets

100g sugarsnap peas, cur into halves

1 avocado, stoned, peeled and cubed

2 spring onions, finely chopped

1/2 daikon, peeled and cut into thin slices

1 handful of alfalfa or broccoli sprouts

1/2 cucumber, cut into sticks

2 sheets nori seaweed, cut into small pieces

1 handful of fresh cilantro

2 teaspoons of sesame seeds

8-10 cremini mushrooms, cut in quarters

Drain the tofu and pat try with a kitchen towel. Cut into cubes. Mix all ingredients for the marinade in a large bowl and let the tofu cubes soak in the marinade for about half an hour. Make sure all tofu cubes are well covered with the marinade.
Cook rice according to package instructions. Allow to cool down. Blanch the broccoli and the sugarsnap peas in boiling water for 3 minutes and then rinse with cold water. Combine all salad ingredients in a large bowl and add the marinated tofu. Drizzle the salad with the rest of the tofu marinade. Top salad with fresh cilantro and sesame seeds. Serve with soy sauce.