MEAL

Autumn Tofu Bowl with Creamy Lemon Dressing

Name: Autumn Tofu Bowl with Creamy Lemon Dressing
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 1/2 package of 454g Unisoya Regular Tofu; 2 tablespoons maple syrup; 2 tablespoons tamari sauce; 1 teaspoon garlic powder; Grated ginger, to taste; Pepper; 1 teaspoon canola oil; 1 tablespoon lemon juice; 2 tablespoons mayonnaise; 1 teaspoon olive oil; Salt; Pepper; Cooked pearl barley; Diced butternut squash; Shredded red cabbage; Spinach; Diced cucumber; Chopped fresh coriander

Preparation 15 min

Cooking 60 min

Portions 2

Products used

Regular Tofu A serving of 85 g Unisoya Regular Tofu contains 18 g of protein. See the product details →

Organic Regular Tofu An 85 g serving of Unisoya Organic Regular Tofu contains 18 g of protein. See the product details →

Preparation

For the barley:

For every ½ cup of barley, use 1 cup of liquid. Rinse the barley. In a pot, heat a drizzle of vegetable oil, add the barley and coat well. Season with salt. Add the liquid, cover and bring to a boil. Reduce to low heat and cook for 30 minutes.

For the butternut squash:

Preheat the oven to 450°F.

Peel the squash, cut it in half lengthwise and remove the seeds. Dice the flesh. Spread the desired amount on a baking sheet, season with salt and pepper, drizzle with olive oil and toss to coat. Bake for about 15 minutes, stirring every 5 minutes so all sides are golden. Set aside.

For the tofu:

Cut the tofu block into medium-sized cubes. Let marinate for 2 hours (or 24 hours for more flavor).

Cook the drained tofu in a non-stick skillet with oil for about 8–12 minutes, or until the pieces are golden, flipping halfway through. Remove and set aside. Add the marinade and reduce slightly. Add the tofu pieces back and coat well.

Make the dressing.

Prepare the remaining ingredients.

Assemble the bowls, drizzle with dressing and serve.

Try it with

This recipe is also delicious with these Unisoya tofu:

Soft Tofu Fine Herbs Tofu Organic Fine Herbs Tofu