Crunchy Roll Bowls

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1 block extra firm tofu

1 cup rice, uncooked

2 cups frozen shelled edamame

1 cucumber, finely diced

1 avocado, cut into chunks or slices

1 jalapeño, thinly sliced

swish of neutral oil

1/2 cup teriyaki or savory-sweet Asian-inspired sauce (I used the store-bought Soy Vay brand – you could also make your own)

1/2 cup crunchy fried onions, crushed (like the kind you put on green bean casserole from the store!)

spicy mayo (see notes)

Directions

Prep the tofu

Press the water out of the tofu.

Make the rice

Cook rice according to package directions.

Prep the edamame

Cook edamame according to package directions.

Cook the tofu

Cut the tofu into cubes. Heat a little oil over medium high heat. Add the tofu and fry until golden brown. Add about 1/4 to 1/3 cup of sauce – just enough to coat the tofu – and stir fry again until golden brown.

Serve

Assemble bowls with rice, tofu, more teriyaki sauce, edamame, cucumber, jalapeño, crunchy onions, and spicy mayo.

Nutrition

• Calories: 608
• Total Fat: 30.9 g
• Saturated Fat: 4.9 g
• Trans Fat: 0 g
• Cholesterol: 5.8 mg
• Sodium: 934.7 mg
• Total Carbohydrate: 60.1 g
• Dietary Fiber: 7.7 g
• Total Sugars: 9.5 g
• Protein: 23.5 g