Tofu Sushi Bowl (Keto)
This is a light meal that just needs a little prep, then is good to go for a few days.
Although eating tofu on keto is sometimes debated, many people do vegetarian and vegan keto. The key is, like for so many things, moderation.
Ingredients
6 cups baby bok choy
16 oz firm tofu, cubed
3 avocados, sliced
1 Tbsp black sesame seeds
Marinade
2 Tbsp soy sauce
1 Tbsp sesame oil
1 tsp wasabi paste
Pickled ginger
3 inch ginger, peeled and thinly sliced
2 Tbsp rice vinegar
2 Tbsp water
1 tsp pink Himalayan salt
1 tsp monkfruit
Wasabi dressing
1/3 cup mayonnaise
1 Tbsp lime juice
2 Tbsp water
2 tsp wasabi paste
1 tsp salt
1/2 tsp pepper
Yields: 6 servings
Per serving*:
Calories: 313
Net carbs: 6
Protein (grams): 12
Fat (grams): 26
Prep time: 20 min
Cook time: 20 min
Total time: 4 hrs 40 min
* Net carbs and other nutritional information may vary based on brand used
Directions
Combine the marinade ingredients and toss with the tofu cubes. Refrigerate overnight or at least 4 hours in an airtight container.
For the pickled ginger, combine the ingredients in an airtight container, then refrigerate at least 1 hour. This can be prepared at the same time as the marinated tofu and left to pickle overnight.
Preheat oven to 375F.
Prepare the wasabi dressing by whisking together the mayonnaise, lime juice, water, wasabi paste, salt and pepper. Refrigerate until ready to use.
Spread the marinated tofu onto a parchment lined baking sheet. Bake 20 min, turning the tofu halfway through.
While the tofu bakes, wash and halve the baby bok choy. Steam the bok choy over boiling water for 5 min (I use a bamboo steamer), then transfer to a large ice bath. Once the bok choy has been shocked and cools, remove from the ice bath, shaking off the water.
Assemble the bowls by putting a handful of baby bok choy and tofu in each. Add half of a sliced avocado per bowl.
Top each serving with a drizzle of dressing and sprinkle with black sesame seeds.
You can play around with the vegetables you include. Shredded red cabbage and slice cucumbers also work wonderfully in this bowl.
Tofu Sushi Bowl (Keto)
Ingredients
- 6 cups baby bok choy
- 16 oz firm tofu, cubed
- 3 avocados, sliced
- 1 Tbsp black sesame seeds
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 tsp wasabi paste
- 3 inch ginger, peeled and thinly sliced
- 2 Tbsp rice vinegar
- 2 Tbsp water
- 1 tsp pink Himalayan salt
- 1 tsp monkfruit
- 1/3 cup mayonnaise
- 1 Tbsp lime juice
- 2 Tbsp water
- 2 tsp wasabi paste
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Combine the marinade ingredients and toss with the tofu cubes. Refrigerate overnight or at least 4 hours in an airtight container.
- For the pickled ginger, combine the ingredients in an airtight container, then refrigerate at least 1 hour. This can be prepared at the same time as the marinated tofu and left to pickle overnight.
- Preheat oven to 375F.
- Prepare the wasabi dressing by whisking together the mayonnaise, lime juice, water, wasabi paste, salt and pepper. Refrigerate until ready to use.
- Spread the marinated tofu onto a parchment lined baking sheet. Bake 20 min, turning the tofu halfway through.
- While the tofu bakes, wash and halve the baby bok choy. Steam the bok choy over boiling water for 5 min (I use a bamboo steamer), then transfer to a large ice bath. Once the bok choy has been shocked and cools, remove from the ice bath, shaking off the water.
- Assemble the bowls by putting a handful of baby bok choy and tofu in each. Add half of a sliced avocado per bowl.
- Top each serving with a drizzle of dressing and sprinkle with black sesame seeds.
- You can play around with the vegetables you include. Shredded red cabbage and slice cucumbers also work wonderfully in this bowl.
Nutrition Facts
Calories
313Fat (grams)
26Net carbs
6Protein (grams)
12* Net carbs and other nutritional information may vary based on brand used
