Discover a delicious Vegan “Salmon” & Rice Bowl that’s easy to make and gluten-free. Perfect for a healthy, satisfying meal!
Delicious Plant-Based Recipe for a Healthy Meal
This plant-based and gluten-free salmon and rice bowl is an innovative take on a viral recipe, offering a nutritious alternative that is both quick and easy to prepare. One of the common challenges with fast meals is their often limited nutritional value. However, this dish stands out by incorporating simple yet impactful ingredients such as avocado, cucumber, and seaweed. These additions contribute healthy fats, vitamin B12, iodine, and other essential vitamins and minerals that can enhance energy production and support overall health.
Using organic extra-firm tofu as the protein base, the recipe also includes sesame seeds and a flavorful blend of sriracha, chili oil sauce, and soy sauce for an extra kick. To complement the bowl, a homemade vegan mayo made from organic silken tofu, rice vinegar, and Dijon mustard adds a creamy texture while keeping the dish entirely plant-based. This combination not only satisfies hunger but also promotes brain health, heart health, and gut health, making it a wholesome choice for any meal.
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Hi there welcome to simple plant-based food and today we’re going to be making my vegan version of the viral salmon and rice bowl not only is this dish super simple to make but it’s also packed with Protein healthy fats and tons of vitamins and minerals I’ll be sharing all the nutrition facts throughout the video the ingredients we will need will.
Be one pack of extra firm tofu three small cucumbers about an avocado and a half some seaweed to serve with some sesame seeds a teaspoon of chili oil sauce 2 tbspoon of soy sauce and some Sriracha to drizzle on top of the bowl I will also be serving this with some white rice for the vegan Mayo we will need one pack of silken.
Tofu about a teaspoon of Dijon mustard a teaspoon of soy sauce a teaspoon and a half of rice vinegar some lemon juice and some salt I’m going to to start off by slicing some avocado I love using avocado because it is super high in healthy fats like mono unsaturated fats which can help lower.
Cholesterol avocados are also super high in fiber which can help with digestion and overall gut health they are also a good source of vitamin C E and K now that I’ve sliced all of my avocado I’m going going to slice some cucumber as well I like adding cucumbers to this dish because they’re super low in.
Calories but they’re high in fiber which is good for digestion and gut health they are also high in vitamin C vitamin K and vitamin A here I have my block of extra firm tofu which I’ve just patted dry and I’m going to slice this into 10 equal strips I like using tofu because it’s a complete protein which means it contains.
All the amino acids that your body needs to function properly which helps build and repair tissue support a healthy metabolism and immune system so I’ve just heated up my pan and I’m going to add just the drizzle of sesame oil now that this is heated up I’m going to add in My Tofu one at a time and I’m.
Going to cook this for just a few minutes on each side so it can get some nice color once the tofu has gotten some color add in your chili oil sauce and soy sauce coat that in the tofu and let it cook for a few more minutes now that the tofu is done we’re.
Going to make the vegan Mayo I’m going to start off by adding in one pack of silken tofu into my blend blender then add in a teaspoon and a half of rice vinegar a teaspoon of soy sauce a teaspoon of Dijon mustard here I have a lemon and I’m just going to roll this a bit now I’m cutting the lemon and I’m just going to add in a.
Drizzle of lemon this is just so there’s a little bit of acidity in the Mayo also make sure you don’t get any seeds then add in a pinch of salt I’m using Celtic Sea salt because it has over 80 essential minerals in it and lastly just a drizzle of olive oil now pop on the lid and you’re going to blend this till.
Smooth if you’re enjoying this recipe then please make sure to like And subscribe so you can get notified anytime I post a new video now let’s get back to the recipe so I’ve just transferred the Mayo into my bowl and as you can see it’s very thick and creamy we’re going to set this aside so we can prepare our Bowl now that I have all of.
The ingredients ready I’m going to start by adding two pieces of tofu to my rice and I’m going to mash this together then I’m going to add another piece and mash this together for each Bowl I’ll be using three pieces of tofu now add just a drizzle of soy sauce a little bit of sriracha for.
Spice and about a tablespoon or two of the Mayo from earlier now mix this in well till fully Incorporated you can always add more sauce if you like or add different sauces and we’re going to serve this with some sliced avocado from earlier some sliced cucumbers and lastly just a Sprinkle of.
Sesame seeds and I’m going to be eating this with some seaweed total one serving has only 439 calories 17 g of protein 10 point 7 G of healthy fats 130% daily value of vitamin B12 35% daily value of iodine 20% daily value of vitamin B5 19% daily value of vitamin K 15% daily value of folate.
8.5% daily value of vitamin C and 9.5% daily value of potassium thank you so much for watching and follow for more simple plant-based recipes
