Keto Vegan Ginger Sesame Tofu Bowl

A delectable fusion of zesty ginger and nutty sesame intertwines with the hearty texture of tofu, creating a Keto Vegan Ginger Sesame Tofu Bowl that's not only satisfying to the palate but also compliant with your keto vegan lifestyle. This dish is a perfect blend of savory flavors and nutritional balance, ideal for a nourishing lunch or dinner.

Course Dinner

Cuisine Asian-inspired

Keyword Bowl, Dairy-Free, Ginger, Gluten-Free, High Fat, Keto, Low-Carb, Sesame, Tofu, Vegan

Prep Time 15

Cook Time 20

Total Time 35

Servings bowls

Calories 400kcal

Equipment

Oven
Baking sheet
Parchment paper
Skillet
Measuring spoons and cups
Knife
Cutting board

Ingredients

14 oz extra-firm tofu, pressed and cubed
1 tablespoon coconut oil
2 tablespoons tamari or coconut aminos
1 tablespoon sesame oil
1 tablespoon fresh ginger, grated
2 garlic cloves, minced
1 tablespoon rice vinegar
1 tablespoon sesame seeds
1 teaspoon erythritol or monk fruit sweetener
½ teaspoon red pepper flakes optional
4 cups mixed greens (spinach, kale, arugula)
½ cup red cabbage, shredded
1 avocado, sliced
Fresh cilantro and green onions for garnish

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Arrange the cubed tofu on the baking sheet and bake for 25 minutes, or until golden brown and crispy.
While the tofu is baking, heat coconut oil in a skillet over medium heat. Add ginger and garlic, sautéing until fragrant.
Stir in tamari (or coconut aminos), sesame oil, rice vinegar, sesame seeds, sweetener, and red pepper flakes. Simmer the sauce for about 5 minutes, allowing it to thicken slightly.
Once tofu is baked, add it to the skillet with the sauce. Toss to coat evenly and cook for an additional 2-3 minutes.
Assemble the bowls by dividing mixed greens and shredded cabbage between two bowls.
Top greens with the tofu mixture and sliced avocado.
Garnish with fresh cilantro, green onions, and additional sesame seeds if desired.

Notes

Pressing tofu is crucial for this recipe to remove excess moisture and achieve the desired crispiness.

For a spicier kick, add more red pepper flakes or a drizzle of sriracha on top of the finished dish.

If you're not strictly vegan and consume honey, it can be substituted for the sweetener in the sauce.

Ensure all sauces and condiments used are gluten-free if you have a sensitivity.

This dish is best served fresh but can be stored in an airtight container in the fridge for up to 2 days.

Nutrition