For Vegan MoFo, I’m doing a series called Back in Thyme, in which I travel to other periods of my life. Today I’m setting the date to the year 2009, when I would regularly visit Flore Vegan Restaurant…
We have a bird feeder just outside our dining room window. One of the kitchen table chairs acts as a kitty perch, where the cats watch Feline TV and make catcalls to the birds outside who are having dinner. The birds don’t seem to notice or care, but it gives the cats a chance to be as menacing as their adorable, furry selves can manage.
Knowing how hard it can be to wait for your favorite shows to come back on television, I try to keep the birdseed in full supply, so that the cats don’t miss their program. This means that with some regularity, I go to the grocery store to get a huge bag of birdseed. And whenever I leave the store, hefting a 20 pound bag, I always laugh to myself, thinking about if someone were to catch a picture of me at that moment – a vegan with an enormous bag of birdseed leaving the grocery store. I think of them sizing me up and saying, “Yep. That’s about what I thought.”
When it comes to so-called “vegan food,” people have a lot of opinions. In addition to seeds, they imagine it’s all tofu, rice or barley, carrots, tahini, sprouts, avocado, and kale chips… Oh, did I tell you that I have a recipe for you?
That’s right. As much as I always talk about how vegan food is just food (and it is), the truth is, I like all of those crunchy, granola foods for which vegans are mocked. I like green smoothies, green juices, hemp seeds, coconut water, and yes, I also like salt & pepper potato chips and cookie dough coconut milk ice cream too.
Welcome to a who’s who of much maligned plant foods… When a vegan throws a dinner party, this is likely what people fear they will be serving.
This bowl was inspired by the Basmati Brown Rice Bowl I would often get at Flore, a vegan restaurant in Silver Lake, California. (You can find my write-up about their restaurant here.)
For this bowl, I use my go-to baked lemony tofu recipe. Not only is a big batch of baked tofu good for a bowl like this one, it’s also so handy to have as a straight-out-of-the-refrigerator snack, slipped into sandwiches or salads, or added to stir-fries for a quick weeknight meal.
For the grain, I opt for barley or brown rice, but you could go with quinoa, millet, farro, or whatever tickles your fancy. It’s then topped with all of the carrots, avocado, sprouts, and kale chips your heart desires.
Enjoy the filling warmth of the tofu and brown rice. Revel in the crisp texture of the kale chips against the creamy, nutty tahini. Sink your teeth into the fatty goodness of avocado until every drop is gone. After all, sometimes an Iowan has to have corn-on-the-cob. Sometimes a cat has to meow. And sometimes a vegan has to have a dinner of tofu & kale chips.
Serves Serves 4
These brown rice bowls are topped with baked tofu, kale chips, and a drizzling of tahini dressing. It's a filling, delicious, and healthy lunch or dinner.
- 1 Tablespoon tamari
- 1 Tablespoon extra virgin olive oil
- 20 ounce vacuum-packed super firm tofu, sliced into 10 equal slabs*
- 3 Tablespoons freshly squeezed lemon juice
- 1 bunch of curly kale
- 2 teaspoons of extra virgin olive oil
- 1 teaspoon freshly squeezed lemon juice
- 1/8 teaspoon salt
- 2 Tablespoons tahini
- 3 Tablespoons water
- 1-2 teaspoons lemon juice
- Pinch of salt
- 2 cups cooked brown rice or barley
- 1 large carrot, grated
- 1 avocado, sliced
- Optional toppings: Sprouts, sunflower seeds & tamari
- Preheat oven to 400 degrees. In a large lasagna-style glass casserole dish, combine the extra virgin olive oil and tamari. Lay the slabs of tofu evenly across the dish, taking time to coat each side with tamari and olive oil.
- Put into oven and bake for 20 minutes. Remove from oven, flip the tofu slabs, and cover evenly in lemon juice. Bake for an additional 20 minutes and remove from oven.
- Preheat oven to 350 degrees. Rinse kale and remove the hard center ribs. Tear the kale leaves into chips of medium, mostly equal-sized pieces. Keep in mind that the kale will shrink while it cooks, and so aim for pieces that are about two inches big if possible. Put the kale chips in a salad spinner to remove as much water as possible. The leaves should be as dry as possible, so that they will get crisp in the oven instead of soggy.
- Put the kale chips in a large mixing bowl with extra virgin olive oil, lemon juice, and salt. Using your hands, rub the oil, lemon juice, and salt into the kale, taking care to evenly coat them.
- Line 2 baking sheets with parchment paper. Lay the kale chips evenly across the sheets, taking care that they don’t overlap. (You don’t want them to steam instead of bake.)
- Bake the chips for 15 minutes and remove from oven. Check for doneness. You want them to be crisp, not burnt.
- If they are not quite done, flip the chips, and return them to the oven, putting the baking sheets on opposite racks for even roasting. Return them to the oven to bake for another five minutes or less, keeping a careful eye on them to make sure they don’t burn. When the chips are crisp, remove them from the oven and serve.
- In a small bowl, combine tahini, water, one teaspoon of lemon juice, and a pinch of salt with a fork until completely combined and creamy. Taste and add additional teaspoon of lemon juice, if preferred. The thickness of tahini will vary, and so if you’d like a creamier or more watery dressing, add additional water as needed.
- In serving bowls, include a scoop of brown rice or barley, 2 slices of tofu, a handful of kale chips, a scoop of grated carrot, and a few slices of avocado. Top with tahini dressing and any of the optional toppings you prefer.
* For this recipe, I use the large vacuum-packed tofu from Wildwood or Trader Joe’s that doesn’t need to be pressed, but you could certainly use a water-packaged extra firm tofu instead, press it first, cut it into six slices instead of 10, bake it in a smaller dish, and adjust the amount of liquid accordingly.
Kale chips adapted from Practically Raw