What are Plantains?

Plantains, often referred to as “cooking bananas,” are tropical fruits that look similar to bananas but are starchier and less sweet when raw. Unlike the bananas you might snack on, plantains are typically eaten cooked and are prepared in various ways, including frying, boiling, and baking. As they ripen, their flavor transforms from a starchy, mild taste to a sweeter, more complex profile. This makes them versatile, as they can be enjoyed at different stages of ripeness.

Choosing ripe plantains at the grocery store differs slightly from picking bananas. You will want to look for a primarily black plantain with some yellow left in it that is still a little firm to the touch. Unripe plantains are still green, and mid-ripe plantains will be mostly yellow, with some black spots starting to form. Naturally gluten-free, this recipe is also dairy-free and entirely plant-based.

How to Make Fried Plantains

These couldn’t be easier to prepare and only require a little oil and some ripe plantains. The only equipment you need is a sharp knife to slice them and a skillet to fry them up:

Ingredients:

• Two ripe plantains (the ones with yellow skin and black spots work best for a sweet taste)
• Coconut oil for frying (or oil of your choice)
• Salt to taste (optional)

Instructions:

1. Peel and slice the plantains: Plantain skin is thicker than a banana. Use a knife to slice the skin lengthwise and peel it off. Slice the plantains diagonally into 1/2-inch thick pieces.
2. Heat the oil: Lightly oil a skillet and heat over medium-high. You don’t need a lot of oil, just enough to keep the plantains from sticking as they fry.
3. Fry the plantains: Add the plantain slices in batches, carefully not to overcrowd the pan. Fry each side for about 2-3 minutes or until they turn a golden brown and slightly crispy.
4. Drain and serve: Transfer the fried plantains to a plate lined with paper towels to absorb any excess oil. You can sprinkle them with a pinch of salt to enhance the flavor if desired.

What Do Fried Plantains Pair Well With?

Fried plantains are a staple ingredient in tropical cuisines. They are naturally sweetened when cooked and pair well with salty flavors or spices. Here are some of my favorite go-to’s:

• Rice and beans: In many Caribbean and Latin American countries, fried plantains are served alongside rice and beans for a hearty, satisfying meal.
• Grilled meats: The natural sweetness of fried plantains contrasts wonderfully with the smoky, savory flavors of grilled chicken, pork, or beef.
• Seafood: In coastal regions, fried plantains often accompany dishes like fried fish, shrimp, or ceviche, adding richness to balance the fresh, light flavors of seafood.
• Eggs: For a hearty breakfast or brunch, pair fried plantains with scrambled or fried eggs, a combo that’s common in many African and Caribbean breakfasts.
• Sour cream or cheese: Some variations involve dipping fried plantains in sour cream or pairing them with crumbled cheese for a deliciously indulgent experience.

A Brief History of Plantains

Plantains have been cultivated for thousands of years. They are deeply rooted in tropical locations like parts of Africa, the Caribbean, and Central America. Originally from Southeast Asia, plantains spread to Africa via trade routes, where they became a dietary staple. From there, plantains were introduced to the Caribbean and Latin America.

Today, plantains are central to many traditional dishes across cultures. In West Africa, they are served with stews or fried into “kelewele” (spiced fried plantains). In the Caribbean, dishes like “maduros” (sweet fried plantains) and “tostones” (twice-fried green plantains) are iconic sides that reflect the region’s diverse culinary influences.

How to Store Fried Plantains

If you do end up with some leftovers, here’s how to properly store them:

1. Refrigeration: Place the fried plantains in an airtight container and store them in the fridge. They’ll last for 2-3 days. To reheat, you can either fry them again briefly in a pan or microwave them, though frying will restore some of their crispiness.
2. Freezing: You can freeze fried plantains for more extended storage. Lay them out in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag. To reheat, bake them in an oven at 375°F (190°C) until warmed through and slightly crispy.

Try these other recipes:

Smoky Black Bean Soup

Oyster Mushroom Duck Bao Buns

Black Bean and Quinoa Burgers

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Fried Plantains

Fried plantains are a tropical delicacy, easy to make, and versatile. They can be served as a side, snack, or dessert, pairing well with rice, grilled meats, seafood, and more. With a caramelized sweetness, these golden bites are deeply rooted in African, Caribbean, and Latin American culinary traditions.

Course Appetizer, Side Dish, Snack, Topping

Cuisine African, Cuban, Jamaican, Latin American

Keyword fried plantains, plantains

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2

Author Allison Crawford at The Hungry Carrot

Ingredients

• 2 ripe plantains
• 1 tbsp coconut oil, or preferred oil
• 1 pinch salt to taste

Instructions

• Peel and slice the plantains: Plantain skin is thicker than a banana. Use a knife to slice the skin lengthwise and peel it off. Slice the plantains diagonally into 1/2-inch thick pieces.
• Heat the oil: Lightly oil a skillet and heat over medium-high. You don't need a lot of oil, just enough to keep the plantains from sticking as they fry.
• Fry the plantains: Add the plantain slices in batches, carefully not to overcrowd the pan. Fry each side for about 2-3 minutes or until they turn a golden brown and slightly crispy.
• Drain and serve: Transfer the fried plantains to a plate lined with paper towels to absorb any excess oil. You can sprinkle them with a pinch of salt to enhance the flavor if desired.

The post Fried Plantains appeared first on The Hungry Carrot.

Grilled lion’s mane steak ciabatta sandwiches are what you should be making for dinner tonight! They are packed with incredible flavor and texture and are so filling. Lion’s mane mushrooms are marinated and grilled with crispy onion straws, peppery arugula, creamy vegan garlic aioli, and a tangy BBQ sauce on grilled ciabatta buns. What is not to love?

We are still on our never-ending mushroom kick over here with our homegrown kits cranking out oyster and lion’s mane mushrooms, and trying to squeeze out the last bit of Summer barbeques before Fall fully kicks in. The kids are back in school which means we are looking for easy and crowd-pleasing dinners to make our weeknights easier. Cue these mushroom steak sandwiches! They are AMAZING and everyone loves them, even my meat-eating husband.

These vegan steak sandos pair perfectly with some cauliflower mac and cheese, potato wedges, or a crunchy salad. These are already vegetarian, dairy-free, and plant-based, but you can swap out the soy sauce in the marinade to make them gluten-free too!

I love these lion’s mane mushroom steaks on grilled ciabatta bread, but you can use whatever you like! I bet they would be amazing on a potato bun too. The mushrooms are meaty and mimic a steak texture perfectly. The combo of the creamy garlic aioli and tangy BBQ sauce knocks the flavor profile out of the park! Top these handhelds with crispy onion straws and peppery fresh arugula and there is just nothing better. Except maybe a cold glass of chardonnay for good measure. Try these out and let us know what you think!

Ingredients

Mushroom Steaks

• 2 large lion’s mane mushrooms
• 1 tbsp olive oil
• 1 tsp flaky sea salt
• 2 tbsp barbeque sauce

Mushroom Steak Marinade

• 1 tbsp soy sauce or tamari for gluten-free
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp liquid smoke
• 1/2 tsp vegan Worcestershire sauce
• 1 tsp onion powder
• 1/2 tsp paprika

Crispy Onion Straws

• 1/2 medium yellow onion-thinly sliced
• 1 cup vegan buttermilk or high-fat milk
• 1 cup flour
• 1 tsp salt
• 1/2 tsp pepper

Assembly

• 2 ciabatta buns
• 1/2 cup arugula
• 2 tbsp vegan garlic aioli
• 2 tbsp barbeque sauce

Instructions

Crispy Onion Straws

• Thinly slice the onion and place the slices in a bowl or jar with the buttermilk. Let them soak for 10-20 minutes.
• Heat up frying oil in a skillet over medium-high heat. When a small amount of flour tossed in the oil sizzles, it is hot enough to add the onions.
• Fry the onion slices until golden brown or about 5-10 minutes. Drain and set aside.

Mushroom Steaks

• Heat up a cast iron skillet over medium heat. Lightly oil the pan and add one mushroom to the pan and get it used to the heat. Lightly salt the mushroom.
• Using a heavy dish or another skillet, begin pushing down on the mushroom and gradually increasing the pressure until it resembles a steak. You will want to push pretty hard to compact it down to a meat-like thickness. Sear the mushroom on both sides and remove it from heat. Repeat with the other mushroom.
• In a small bowl or tupperware, add the marinade ingredients and set your seared mushrooms in it. Cover and let sit for 10-20 minutes.
• While they are marinating, heat a grill to medium-high heat.
• Remove the mushrooms from the marinade and sear them on the grill over medium-high heat for a couple of minutes on each side until charred. Alternatively, you can return them back to a hot skillet and sear them that way. Add the mushrooms back to a hot pan and sear for a couple of minutes on each side until slightly charred.
• Baste with the BBQ sauce on each side and grill for another minute or two.
• Throw the ciabatta buns on the grill for the last few minutes to get a nice char. Remove from heat and set aside.

Assemble

• On the bottom of the bun smear some vegan garlic aioli. Top with some fresh arugula.
• Place the mushroom steak on top of the arugula. Add some crispy onion straws.
• Spread some BBQ sauce on the top bun and set on top of the onion straws. Serve warm with some potato wedges, cauliflower mac and cheese, or a fresh Summer salad.

Try these other related recipes:

Vegan Red Wine Quinoa Burgers

Grilled Veggie Kabobs with Chimichurri

Black Bean Quesabirria Tacos with Consume

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Grilled Lion’s Mane Steak Ciabatta Sandwiches

Marinated meaty mushrooms are grilled to perfection with crispy onion straws, peppery arugula, creamy garlic aioli, and a tangy barbeque sauce served on a charred ciabatta bun. It's the perfect meaty and filling meal for meat eaters and vegans alike. Serve with potato wedges or a Summer salad for your next BBQ and get ready to wow your guests!

Course Dinner, Main Course

Cuisine American

Keyword ciabatta, grilled steak sandwiches, lion’s mane steaks

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 2

Author Allison Crawford at The Hungry Carrot

Ingredients

Mushroom Steaks

• 2 large lion's mane mushrooms
• 1 tbsp olive oil
• 1 tsp flaky sea salt
• 2 tbsp barbeque sauce

Mushroom Steak Marinade

• 1 tbsp soy sauce or tamari for gluten-free
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp liquid smoke
• 1/2 tsp vegan Worcestershire sauce
• 1 tsp onion powder
• 1/2 tsp paprika

Crispy Onion Straws

• 1/2 medium yellow onion-thinly sliced
• 1 cup vegan buttermilk or high-fat milk
• 1 cup flour
• 1 tsp salt
• 1/2 tsp pepper

Assembly

• 2 ciabatta buns
• 1/2 cup arugula
• 2 tbsp vegan garlic aioli
• 2 tbsp barbeque sauce
• oil for frying

Instructions

Crispy Onion Straws

• Thinly slice the onion and place the slices in a bowl or jar with the buttermilk. Let them soak for 10-20 minutes.
• Mix the flour, salt, and pepper in a shallow dish or bowl. Drain the onion slices and toss them in the flour mixture until well coated.
• Heat up frying oil in a skillet over medium-high heat. When a small amount of flour tossed in the oil sizzles, it is hot enough to add the onions.
• Fry the onion slices in a single layer until golden brown or about 5-10 minutes. Drain and set aside.

Mushroom Steaks

• Heat up a cast iron skillet over medium heat. Lightly oil the pan and add one mushroom to the pan and get it used to the heat. Lightly salt the mushroom.
• Using a heavy dish or another skillet, begin pushing down on the mushroom and gradually increasing the pressure until it resembles a steak. You will want to push pretty hard to compact it down to a meat-like thickness. Sear the mushroom on both sides and remove from heat. Repeat with the other mushroom.
• In a small bowl or tupperware, add the marinade ingredients and set your seared mushrooms in it. Cover and let sit for 10-20 minutes.
• While they are marinating, heat a grill to medium high heat.
• Remove the mushrooms from the marinade and sear them on the grill over medium-high heat for a couple of minutes on each side until charred. Alternatively, you can return them back to a hot skillet and sear them that way. Add the mushrooms back to a hot pan and sear for a couple of minutes on each side until slightly charred.
• Baste with the BBQ sauce on each side and grill for another minute or two.
• Throw the ciabatta buns on the grill for the last few minutes to get a nice char. Remove from heat and set aside.

Assemble

• On the bottom of the bun smear some vegan garlic aioli. Top with some fresh arugula.
• Place the mushroom steak on top of the arugula. Add some crispy onion straws.
• Spread some BBQ sauce on the top bun and set on top of the onion straws. Serve warm with some potato wedges, cauliflower mac and cheese, or a fresh Summer salad.

The post Grilled Lion’s Mane Steak Ciabatta Sandwiches appeared first on The Hungry Carrot.

This oyster mushroom alfredo is super easy to make and packed with healthy veggies and proteins. Creamy, protein-rich, nutrient-dense, and absolutely delicious! This pasta is super simple and packed with fresh oyster mushrooms, tender spinach, crunchy broccoli, meaty cannellini beans, and red pepper flakes all dressed in a creamy rich Alfredo sauce. Perfect for meal prep, a cozy dinner, or when you need a healthy pick-me-up that tastes like comfort food.

It seems I am on a mission to keep cranking through all these oyster mushrooms I can’t stop growing. They are so fun to watch grow and delicious to incorporate into recipes. Hence the inspiration for tonight’s pasta that included pretty much everything I had in the fridge and pantry for a one-pot meal.

When I just want a comforting and filling meal, I usually tend to reach for a pasta box. Beans are also one of my absolute favorite things. They are rich in fiber and are filling and delicious. Combine pasta, beans, mushrooms, and some broccoli and spinach for something green, and viola, dump some Alfredo sauce on and dinner is ready in 20 minutes. I used prepared alfredo sauce here because it’s easy and cheap and I didn’t feel like trying to make my own. Jazz it up with the only spices you really need: onion powder, garlic, salt, pepper, and red pepper flakes, and you’re done!

Ingredients

• 1 package of bowtie pasta, or your favorite noodle
• 1 cup oyster mushrooms-shredded
• 1 can cannellini beans, drained and rinsed
• 1 cup broccoli florets
• 2 cups chopped fresh spinach
• 1 tbsp red pepper flakes
• 1 jar vegan alfredo sauce
• 1/2 tbsp onion powder
• 1/2 tbsp garlic powder
• 1/2 tbsp salt
• 1 tsp pepper
• 1 tbsp oil or water for oil-free

Instructions

• Boil a large pot of salted water over medium-high heat and add your pasta. Cook according to package instructions until al dente, or about 7 minutes. Drain and set aside.
• In a skillet over medium heat, add olive oil, shredded mushrooms, and broccoli. Saute for 3-4 minutes until tender.
• Toss in cannellini beans and spinach. Saute until spinach is wilted.
• Add in alfredo sauce and spices. Adjust to taste.
• Toss in pasta and serve warm with crusty bread.
• Store leftovers in an airtight container in the fridge for 3-5 days. Reheat in the microwave or on the stovetop.

Nutritional Benefits

Broccoli

Broccoli is an excellent source of vitamins C and K, folate, and fiber. Additionally, broccoli has powerful antioxidants that have been linked to reduced inflammation and cancer risk.

Oyster Mushrooms

Oyster mushrooms are rich in protein, fiber, and essential nutrients such as niacin, riboflavin, and pantothenic acid. These mushrooms also contain immune-boosting properties and antioxidants.

Spinach

Spinach is loaded with vitamins A, C, and K, as well as iron, calcium, and magnesium. It is known for its role in promoting bone health, improving blood glucose control, and providing antioxidants that protect against oxidative stress.

Cannellini Beans

Cannellini beans, also known as white kidney beans, are packed with protein, fiber, and micronutrients like iron, magnesium, and folate. They contribute to heart health, support digestive health, and provide a steady source of energy.

So let’s get cooking! Let us know what you think of this recipe and check out some others you might like as well…

Try these other related recipes:

Ravioli with Arugula and Asparagus

Lentil Shepherd’s Pie

Roasted Red Pepper and Tomato Pasta

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Oyster Mushroom Alfredo

Creamy, protein-rich, nutrient-dense, and absolutely delicious! This pasta is super simple and packed with fresh oyster mushrooms, tender spinach, crunchy broccoli, meaty cannellini beans, and red pepper flakes all dressed in a creamy rich alfredo sauce. Perfect for meal prep, a cozy dinner, or when you need a healthy pick-me-up that tastes like comfort food.

Course Dinner, Main Course

Cuisine American

Keyword alfredo, oyster mushroom, pasta

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 package bowtie pasta, or your favorite
• 1 cup oyster mushrooms-shredded
• 1 can cannellini beans, drained and rinsed
• 1 cup broccoli florets
• 2 cup chopped fresh spinach
• 1 tbsp red pepper flakes
• 1 jar vegan alfredo sauce
• 1/2 tbsp onion powder
• 1/2 tbsp garlic powder
• 1/2 tbsp salt
• 1 tsp pepper
• 1 tbsp oil or water for oil-free

Instructions

• Boil a large pot of salted water over medium-high heat and add your pasta. Cook according to package instructions until al dente, or about 7 minutes. Drain and set aside.
• In a skillet over medium heat, add olive oil, shredded mushrooms, and broccoli. Saute for 3-4 minutes until tender.
• Toss in cannellini beans and spinach. Saute until spinach is wilted.
• Add in alfredo sauce and spices. Adjust to taste.
• Toss in pasta and serve warm with crusty bread.
• Store leftovers in an airtight container in the fridge for 3-5 days. Reheat in the microwave or on the stovetop.

The post Oyster Mushroom Alfredo appeared first on The Hungry Carrot.

This recipe is awesome for meal prep and keeps in the fridge for several days. We like it for its kid-friendly nature and ease of customizing this to suit different spice level needs.

Comforting Curry

Yellow curry, or “Kaeng Kari” in Thai, is one of the many varieties of curry found in Thai cuisine. Thai cuisine itself is a melting pot of flavors and influences from neighboring countries like India, Malaysia, and China, which is reflected in its diverse range of curries. Yellow curry is distinguished by its mild heat and rich, creamy texture, often compared to Indian curry due to the use of turmeric and other spices.

There are so many different variations and types of curry. I love this version for its low spice level and it’s easy to throw together with whatever I have on hand. For those wanting more spice, it’s easy to add more heat and make it the way you prefer.

Curry is comforting and warm, and the spices all feel indulgent. Perfect for curling up on the couch or for when you might be feeling under the weather and need something to combat the common cold. If you are looking for more Thai recipes, check out our Spring Rolls with Peanut Sauce or Thai Udon Noodles.

Ingredients

Curry is such a versatile dish that can be easily customized for spice levels, vegetables, and proteins. Here are the core ingredients you will need and some ideas for variations.

Core Ingredients

1. Yellow Curry Paste: The heart of the dish, yellow curry paste is a blend of turmeric, cumin, coriander, lemongrass, galangal, garlic, shallots, and dried chilies. These ingredients are blended together to create a fragrant and flavorful base.
2. Coconut Milk: This adds a creamy texture and subtle sweetness to the curry, balancing the spices in the curry paste. Use quality full-fat coconut milk.
3. Tofu: Firm tofu is ideal for this dish as it holds its shape well during cooking and absorbs the flavors of the curry. Press it well so it fries up evenly.

Additional Ingredients

1. Vegetables: Commonly used vegetables include bell peppers, potatoes, carrots, and green beans. We also love bamboo shoots, lemongrass, and limes served on the side.
2. Aromatics and Spices: Kaffir lime leaves, Thai basil, and fresh cilantro enhance the aroma and flavor profile of the curry.
3. Seasonings: Soy sauce, sugar, and lime juice are used to achieve a balanced taste. Top with added hot sauce or chile sauce if desired.

Instructions

1. Rinse and drain your rice and add it the a rice cooker with the water. Cook rice according to your rice cooker instructions.
2. Over medium heat, add the coconut milk and curry paste to a saucepan. Mix well and heat for a few minutes. Add any veggies you are using like potatoes, onions, and carrots. Bring to a simmer for 20 minutes until the veggies are softened.
3. Meanwhile, crisp your drained and pressed tofu cubes in a skillet until golden brown on each side.
4. When the veggies are soft, add in the tofu, soy sauce, sugar or agave, and the rest of the broth or water to your desired consistency. Heat through.
5. Serve over fluffed jasmine rice with chopped cilantro and lime wedges. Add some hot sauce or diced chiles if desired.
6. Store leftovers in an airtight container in the fridge for 3-4 days.

Serving Suggestions

We serve our yellow curry with tofu over fluffy jasmine rice, but it is equally good with brown rice or rice noodles. It pairs well with side dishes like Thai cucumber salad or fresh spring rolls. For a complete authentic meal, consider serving it with a refreshing Thai iced tea or a light coconut dessert.

Nutritional Benefits

Curry is packed with nutritional powerhouses that are not only delicious but also good for you. Let’s take a look at some of the key benefits…

Tofu

1. High in Protein: Tofu is an excellent source of plant-based protein, making it an ideal choice for vegetarians and vegans.
2. Rich in Nutrients: It contains essential amino acids, iron, calcium, and magnesium, contributing to overall health and well-being.
3. Low in Calories: Tofu is low in calories and fat, making it a healthy addition to any diet.

Yellow Curry Paste

1. Anti-Inflammatory Properties: Turmeric, a key ingredient in yellow curry paste, contains curcumin, known for its anti-inflammatory and antioxidant properties.
2. Digestive Health: The spices in the curry paste, such as cumin and coriander, aid in digestion and promote a healthy gut.
3. Immune Boosting: Garlic and shallots have antimicrobial properties that support the immune system.

Coconut Milk

1. Healthy Fats: Coconut milk is rich in medium-chain triglycerides (MCTs), which are easier to digest and provide a quick source of energy.
2. Vitamins and Minerals: It contains vitamins C, E, and B vitamins, as well as minerals like iron, selenium, and magnesium.

Vegetables

1. Vitamins and Fiber: The vegetables in yellow curry provide a range of vitamins, minerals, and dietary fiber, essential for maintaining good health.
2. Antioxidants: Many of the vegetables used in the curry are high in antioxidants, which help protect the body from oxidative stress.

We hope you enjoy this take on a vegan yellow curry and enjoy making it as much as eating it! Happy Cooking!

Try these other recipes:

Oyster Mushroom Duck Bao Buns

Fresh Veggie Spring Rolls with Peanut Dipping Sauce

Thai Peanut Udon Noodles

If you tried this recipe, leave a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Thai Yellow Curry with Crispy Tofu

Yellow curry with crispy tofu blends the rich flavors of Thai cuisine with yellow curry paste, coconut milk, carrots, and potatoes served over fluffy rice.

Course Main Course

Cuisine Thai

Keyword curry, tofu

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 cup jasmine rice
• 2 cups water
• 2 tbsp yellow curry paste
• 1 can coconut milk
• 1 package tofu, pressed and cubed
• 2 potatoes-peeled and cubed
• 2 carrots-peeled and sliced
• optional veggies: bell pepper, bamboo shoots, chile peppers
• 1 yellow onion-chopped
• 1 cup broth or water, plus more if desired for consistency
• 1 tbsp sugar or agave
• 1 tbsp tamari or soy sauce
• chopped cilantro and lime wedges for serving

Instructions

• Rinse and drain your rice and add it the a rice cooker with the water. Cook rice according to your rice cooker instructions.
• Over medium heat, add the coconut milk and curry paste to a saucepan. Mix well and heat for a few minutes. Add any veggies you are using like potatoes, onions, and carrots. Bring to a simmer for 20 minutes until the veggies are softened.
• Meanwhile, crisp your drained and pressed tofu cubes in a skillet until golden brown on each side.
• When the veggies are soft, add in the tofu, soy sauce, sugar or agave, and the rest of the broth or water to your desired consistency. Heat through.
• Serve over fluffed jasmine rice with chopped cilantro and lime wedges. Add some hot sauce or diced chiles if desired.
• Store leftovers in an airtight container in the fridge for 3-4 days.

The post Thai Yellow Curry with Crispy Tofu appeared first on The Hungry Carrot.

Smoky black bean soup is a classic comforting dish that’s high in protein and fiber-rich thanks to all the delicious, veggies. I am a fiend for smoky flavors so this version showcases some of those complex smoky vibes and lots of fresh vegetables to amp up the nutritional components. It’s hearty, and filling, and works great for freezing and meal prep! Plus, it’s dairy-free, gluten-free, and can be made without oil.

Ingredients

• 2 cans black beans-rinsed and drained
• 1 tbsp olive oil
• 1 carrot-peeled and diced
• 2 celery ribs-diced
• 1 yellow onion-diced
• 1 red bell pepper-diced
• 1 tbsp garlic-minced
• 2 tbsp tomato paste
• 1 tbsp cumin
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp red pepper flakes
• 1 tbsp oregano
• 2 cups vegetable broth
• 1 tsp liquid smoke
• 1 tbsp vegan Worcestershire
• 1 tbsp lime juice
• Optional toppings: green onion, cilantro, avocado, cotija cheese, lime wedges

Step-by-Step Instructions

1. Heat the oil over medium heat in a large stockpot. Add the diced onion, carrot, celery, and bell pepper and cook for 4-5 minutes until softened. Add the garlic and cook for one more minute until fragrant.
2. Add the tomato paste, cumin, salt, pepper, oregano, and red pepper flakes. Stir well and cook for 1-2 minutes. Add in the vegetable broth and beans. Reduce heat to medium-low.
3. Mix in the Worcestershire and liquid smoke and stir well. Let the soup simmer for 15 minutes stirring every few minutes.
4. Remove from heat and remove the bay leaf. Add the lime juice. Using an immersion blender (or regular blender), blend some of the soup until it reaches your desired consistency.
5. Serve with crusty bread and topped with green onions, avocado, cilantro, lime wedges, and cotija cheese if desired.
6. Store leftovers in an airtight container in the fridge for 3-5 days or freeze for up to 3 months. Thaw overnight before reheating.

Pairing Suggestions

This soup is incredible on its own, but also pairs really well with:

• Crusty Bread: Try this recipe, or switch it up with cornbread for a hint of sweetness and density
• Tortilla Chips: Crunchy tortilla chips add texture and are perfect for dipping.
• Rice: A side of steamed white or brown rice can make the meal. Pour the soup over the type in a Cajun-vibe.
• Salad: A fresh green salad with a citrus vinaigrette can lighten up the meal and add a refreshing element.
• Avocado Toast: Creamy avocado on crusty bread is a delicious and nutritious side that pairs well with the flavors of the soup.

Try these related recipes:

Black Bean Quesabirria Tacos

Black Bean Sweet Potato Quesadillas

Not Yo’ Mama’s Vegan Chili

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Smoky Black Bean Soup

A hearty and filling black bean soup full of smoky black beans, spices, and veggies. Pairs perfectly with crusty bread and topped with all your favorites like avocado, cilantro, and cotija cheese.

Course Appetizer, Lunch, Main Course

Cuisine Mexican

Keyword black beans, soup

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 2 cans black beans-rinsed and drained
• 1 tbsp olive oil
• 1 carrot-peeled and diced
• 2 celery ribs-diced
• 1 yellow onion-diced
• 1 red bell pepper-diced
• 1 tbsp garlic-minced
• 2 tbsp tomato paste
• 1 tbsp cumin
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp red pepper flakes
• 1 tbsp oregano
• 2 cups vegetable broth
• 1 tsp liquid smoke
• 1 tbsp vegan Worcestershire
• 1 tbsp lime juice
• Optional toppings: green onion, cilantro, avocado, cotija cheese, lime wedges

Instructions

• Heat the oil over medium heat in a large stockpot. Add the diced onion, carrot, celery, and bell pepper and cook for 4-5 minutes until softened. Add the garlic and cook for one more minute until fragrant.
• Add the tomato paste, cumin, salt, pepper, oregano, and red pepper flakes. Stir well and cook for 1-2 minutes. Add in the vegetable broth and beans. Reduce heat to medium-low.
• Mix in the Worcestershire and liquid smoke and stir well. Let the soup simmer for 15 minutes stirring every few minutes.
• Remove from heat and remove the bay leaf. Add the lime juice. Using an immersion blender (or regular blender), blend some of the soup until it reaches your desired consistency.
• Serve with crusty bread and topped with green onions, avocado, cilantro, lime wedges, and cotija cheese if desired.
• Store leftovers in an airtight container in the fridge for 3-5 days or freeze for up to 3 months. Thaw overnight before reheating.

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This roasted pistachio lavender and lemon olive oil cake is completely plant-based and so light, bright, and tangy. The nuttiness of the roasted pistachio oil is to die for, and the olive oil keeps the moisture content high for the perfect texture that never tastes dried out. The touch of fresh lemon juice and lemon zest, as well as infused lavender flavors, gives this cake a wonderful botanical twist. It’s a blending of all my favorite flavors in one satisfying dessert.

The inspiration for this recipe came from a beloved friend. Being her birthday, she needed a proper birthday cake. She is also a huge lavender and lemon fan and enjoys more savory rather than sweet desserts. It can be challenging to create a cake with the subtleness of lavender without overpowering it, or without it getting too earthy. After a few iterations, I came up with this cake that I think blends all the flavors into a wonderfully perfect little cake. To keep the sweetness lower than traditional icing, I replaced that with a simple infused glaze and some crunch of crushed pistachios. I’ve been told the iced glaze combined with the dense moisture of the olive oil cake gives us donut vibes, and honestly, I am here for that!

Supplies and Equipment

We are starting with a simple olive oil cake but elevating it a bit by infusing it with the delicate essence of lavender. This aromatic addition marries vibrant citrus flavors with the nutty crunch of pistachios, and the bright tanginess of lemon, all enveloped in the subtle floral notes of lavender.

A brief note on the history: Olive oil cakes find their roots in Mediterranean cuisine where olive oil is king. Lavender has often been cherished for centuries in different cultures due to its therapeutic properties and subtle aroma. Combining the two adds a new dimension and sensory experience in a common dessert.

To achieve a lavender flavor component, we are using infused olive oil and some lavender extract. You can either infuse your own lavender oil, or I found this infused olive oil on Amazon that I actually really liked if I am short on time or don’t have lavender on hand. You will also need a quality lavender extract. I absolutely love this lavender extract paste. It’s amazing to work with and has great flavor for use in baking.

Infusing Lavender: Begin by infusing culinary-grade lavender into the olive oil. Heat the olive oil gently in a saucepan, then add dried lavender buds and allow them to steep for 20-30 minutes. You can leave this sit overnight and strain the next day as well. Strain the infused oil to remove the lavender buds, leaving behind a fragrant base for the cake batter.

We certainly can’t ignore the perfectly nutty addition of roasted pistachio oil. I am obsessed with it. It adds so much depth to the cake and the glaze balancing the bright lemon and tang. Check this toasted pistachio oil out, trust me you will become a convert overnight.

The last thing to note is getting a good springform pan. These make cheesecakes, cakes, and pies so much easier. Here are a couple of tips to make sure it’s working for you and not against you.

1. Preparation: Ensure the springform pan is well-greased and lined with parchment paper to prevent sticking. You can also grease it and lightly dust it with flour if you don’t have parchment paper.
2. Assembly: Assemble the springform pan securely, ensuring the latch mechanism is tightly closed to prevent leaks during baking.
3. Baking: Spread your batter evenly to ensure uniform baking. To prevent it from dropping in the center, rotate it partway through the baking process. If you still have trouble, wrap the top rim of the pan in a damp towel. It ensures the cake rises evenly.

Ingredients

Is vegan cake healthy? I hate to break the news but, no, not by any means. It’s got some health advantages over typical desserts, but we can’t get away from the fact that there is lots of oil and sugar in here. Is It healthier than regular store-bought cake with butter, sugar, eggs, and milk? Yes, I personally think so. But don’t fool yourself into thinking dessert can be a health food. However, there are some pretty cool benefits to some of the ingredients that I think are worth calling out.

• Lavender: Rich in antioxidants and known for its calming properties, lavender adds more than just fragrance to the cake. Plus, it’s just pretty to look at and I personally benefit from feeling good after eating something so beautiful.
• Pistachios: In addition to their texture and crunch, pistachios boast an impressive nutritional profile, packed with protein, fiber, and healthy fats that promote satiety and heart health. Nuts for the win!
• Citrus: Lemons provide a burst of vitamin C and antioxidants, supporting immune function and overall well-being.
• Olive Oil: Rich in monounsaturated fats and antioxidants, olive oil promotes heart health and adds richness to the cake without the need for butter.
• Flour: Opt for whole grain or gluten-free flour for added fiber and nutrients, ensuring a wholesome dessert that satisfies dietary preferences.

Tips and Tricks

Here are a couple of tips and tricks to make sure your cake comes out perfect every time!

1. Ingredient Selection: Opt for high-quality ingredients, including infused pistachio and lavender extra virgin olive oil, fresh lemons, and raw pistachios. These ingredients contribute to the cake’s distinctive taste and aroma.
2. Mixing Method: Begin by whisking together the wet ingredients. In a separate bowl, sift together the dry ingredients before gradually incorporating them into the wet mixture. Stir until just combined to avoid overmixing, which can result in a dense cake.
3. Baking Method: Transfer the batter to a prepared springform cake pan, spreading it evenly with a spatula. Bake in a preheated oven until golden brown and a toothpick inserted into the center comes out clean. Allow the cake to cool completely before removing it from the pan.
4. Dry Cake: To prevent a dry cake, avoid overmixing the batter and be mindful of baking time. Use a toothpick to check for doneness, and if necessary, reduce the baking time to retain moisture.
5. Soggy Bottom: To prevent a soggy bottom, ensure the oven is properly preheated and bake the cake on the middle rack to promote even heat distribution. Additionally, allow the cake to cool completely before removing it from the pan to prevent condensation.
6. Sunken Center: To prevent a sunken center, avoid opening the oven door prematurely during baking, as sudden temperature changes can cause the cake to collapse. Instead, rely on visual cues and use a timer to gauge doneness.

I can’t wait to hear what you think and for you to try making this delicious roasted pistachio lavender lemon olive oil cake. Happy baking!

Try these related recipes:

Delicious Vegan Banana Bread

Acai Bowls

Dairy-Free Bagels

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Roasted Pistachio Lavender and Lemon Olive Oil Cake

A light and bright lemony lavender olive oil cake made with rich roasted pistachio olive oil and topped with a nutty lemon glaze, chopped pistachios, and lavender. Full of moisture and flavor and it's completely plant-based.

Course Dessert

Keyword cake, glaze, lavender, lemon, olive oil, pistachios

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8 slices

Author Allison Crawford at The Hungry Carrot

Ingredients

Cake Mix

• non-stick spray
• 2 tbsp lemon zest
• 1 cup sugar
• 1/2 cup lavender-infused olive oil (or regular olive oil)
• 2 tbsp pistachio oil (or more olive oil)
• 1/4 cup apple sauce (non-sweetened)
• 2/3 cup soy milk
• 2 tbsp lemon juice
• 1/2 tsp lavender extract or vanilla extract
• 1 3/4 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Glaze

• 1 tbsp pistachio oil
• 1 tsp lavender extract
• 3 tbsp lemon juice
• 1 3/4 cup powdered sugar
• chopped pistachios for topping
• extra lemon zest for topping

Instructions

• Preheat oven to 350 degrees. Spray non-stick cooking spray on a 9-inch springform cake pan
• Add lemon zest and sugar to a bowl and rub together to release the lemon oils. Whisk in olive and pistachio oil, applesauce, soy milk, lemon juice, and lavender or vanilla extract. Mix well.
• Fold in flour, baking powder, baking soda, and salt until just combined. Don't overmix.
• Pour into the cake pan and bake for 35 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, it's ready.
• Let the cake cool in the pan for 30 minutes before removing the springform. Cool completely on a wire rack.
• Meanwhile, whisk together the glaze ingredients.
• Spread the glaze over the cake. Top with pistachios, lemon zest, and lavender if using.
• Store at room temp in foil or plastic wrap for a couple of days. You can also freeze this for a couple of months by wrapping it in plastic wrap and then foil.

The post Roasted Pistachio Lavender and Lemon Olive Oil Cake appeared first on The Hungry Carrot.

This roasted cauliflower with a lemon tahini dressing is topped with chopped nuts, shredded cabbage, parsley, and flaky sea salt to create a dish that is not only visually stunning but also bursting with flavor, making it the perfect centerpiece for any gathering.

Roasting a whole cauliflower may seem intimidating at first, but trust me, it’s easier than you think. Simply trim the leaves and stem, rub the cauliflower with olive oil and spices, and pop it in the oven until golden brown and tender. The result is a beautifully caramelized exterior with a melt-in-your-mouth interior.

What truly elevates this dish is the lemony tahini sauce. Tahini, a paste made from ground sesame seeds, adds a creamy richness with a hint of nuttiness that perfectly complements the earthy flavor of the cauliflower. The addition of lemon juice adds a refreshing tang, brightening up the entire dish.

Once roasted to perfection, drizzle generously with lemony tahini sauce, sprinkle chopped nuts and parsley for added crunch and depth of flavor, and thinly sliced cabbage adds a pop of color and texture. Sprinkle with flaky sea salt to enhance the flavors and create a perfect balance of salty and savory. It’s sure to impress at gatherings, but honestly, it’s so good that you could easily find yourself polishing off the entire cauliflower on your own!

Instructions

1. Preheat oven to 450 degrees. Wash the cauliflower and trim any longer leaves. Leave some leaves on the base of the cauliflower as they are delicious when roasted. If the cauliflower does not sit flat, slice the bottom of the cauliflower until it sits evenly.
2. Heat a large pot of water to boiling. Add the cauliflower, reduce heat, and cover. Simmer for about 8-10 minutes.
3. Drain the cauliflower on a cooling rack or some paper towels for a few minutes until it cools down.

4. Prepare a baking sheet with parchment paper. Place the cauliflower on the baking sheet and drizzle with oil. Rub the turmeric, cumin, paprika, and salt until evenly covering the cauliflower. Use gloves to avoid any staining from the turmeric. Drizzle with a little more olive oil and flaky salt if desired.

5. Roast for 45 minutes until golden and slightly charred. Adjust the time based on how large your cauliflower is.
6. While the cauliflower roasts, make the tahini sauce. Whisk together the tahini, lemon juice, garlic, and oil until smooth. Add water and whisk well until you reach a drizzling consistency. Add more water if necessary.

7. Place the roasted cauliflower on a serving dish and let cool for a few minutes. Drizzle with the tahini sauce and top with parsley, cabbage, peanuts or pistachios, and extra flaky salt.
8. Store any leftovers in a covered container for 3-5 days.

Try these other recipes:

Fall Harvest Quinoa Salad with Butternut Squash

Roasted Butternut Squash

Roasted Red Pepper and Tomato Pasta

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Roasted Cauliflower with Lemon Tahini Dressing

This roasted cauliflower with a lemony tahini dressing is topped with chopped nuts, shredded cabbage, parsley, and flaky sea salt. This dish is not only visually stunning but also bursting with flavor, making it the perfect centerpiece for any gathering.

Course Main Course, Side Dish

Cuisine Mediterranean, Middle Eastern

Keyword roasted cauliflower, tahini

Prep Time 5 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

Cauliflower

• 1 whole cauliflower
• 2 tbsp olive oil, plus extra for drizzling
• 1/2 tbsp turmeric
• 1 tbsp cumin
• 1/2 tbsp flaky salt
• 1 tsp paprika

Tahini Sauce

• 1/3 cup tahini mixed well
• 3 tbsp lemon juice
• 1 tbsp minced garlic
• 1/2 tbsp olive oil
• 1/2 cup water, plus extra for thinning

Garnish

• chopped parsley
• chopped nuts, peanuts or pistachios
• shredded purple cabbage
• flaky salt

Instructions

• Preheat oven to 450 degrees. Wash the cauliflower and trim any longer leaves. Leave some leaves on the base of the cauliflower as they are delicious when roasted. If the cauliflower does not sit flat, slice the bottom of the cauliflower until it sits evenly.
• Heat a large pot of water to boiling. Add the cauliflower, reduce heat, and cover. Simmer for about 8-10 minutes.
• Drain the cauliflower on a cooling rack or some paper towels for a few minutes until it cools down.
• Prepare a baking sheet with parchment paper. Place the cauliflower on the baking sheet and drizzle with oil. Rub the turmeric, cumin, paprika, and salt until evenly covering the cauliflower. Use gloves to avoid any staining from the turmeric. Drizzle with a little more olive oil and flaky salt if desired.
• Roast for 45 minutes until golden and slightly charred. Adjust the time based on how large your cauliflower is.
• While the cauliflower roasts, make the tahini sauce. Whisk together the tahini, lemon juice, garlic, and oil until smooth. Add water and whisk well until you reach a drizzling consistency. Add more water if necessary.
• Place the roasted cauliflower on a serving dish and let cool for a few minutes. Drizzle with the tahini sauce and top with parsley, cabbage, peanuts or pistachios, and extra flaky salt.
• Store any leftovers in a covered container for 3-5 days.

The post Roasted Cauliflower with Lemon Tahini Dressing appeared first on The Hungry Carrot.

Batter-dipped banana slice pancakes are pan-fried into amazing pancake morsels for the ultimate breakfast ready in less than 10 minutes. These tasty morsels are all pancake on the outside and gooey banana inside. Dipped in syrup they are undeniable and ready in minutes!

What could be better than slicing up a perfectly ripe banana and then frying it in pancake batter? They end up with a really wonderful texture and cook super fast. Since the slices are pretty small, they can be a little tricky to flip when you are frying them. I use chopsticks or a mini spatula and that seems to work pretty well! Try these out with our vegan waffle mix for a fluffy, egg-free batter that perfectly fries up with these pancake bites.

If you are in the mood for another killer breakfast recipe, try these crispy waffle iron hashbrowns too!

Instructions

1. Peel and slice bananas into coins less than 1/4″ thick.
2. Whisk the water, pancake mix, and vanilla in a shallow bowl until the mix is completely moistened.
3. Heat a skillet over medium heat and spray with non-stick cooking spray or butter.
4. Using a fork, roll each slice around in the batter so it’s completely covered. Scoop them out and place them in the skillet.
5. Work in batches of 4-6 slices at a time. Fry each slice for a minute or two on each side. Watch that they don’t brown too fast as you want the batter to cook around the sides of the banana. If they brown too fast, turn your heat down.
6. A small spatula or chopsticks work best to flip the banana slices. Once done, remove from heat. Repeat until all your slices are fried.
7. Serve warm with a small dish of maple syrup for dipping. Alternatively, you can dust them with powdered sugar or serve them with fruit or whipped cream.
8. Best enjoyed on the same day although they do keep in the fridge for a couple of days in an airtight container. They lose their chewy texture once refrigerated.

Try these related recipes:

Egg-Free Fluffy Waffles

Crispy Waffle Iron Hashbrowns

Vegan Bread Bowls

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Batter Dipped Banana Slice Pancakes

Slices of fresh banana dipped in pancake batter and pan-fried for the ultimate breakfast recipe. These tasty morsels are all pancake on the outside and gooey banana inside. Dipped in syrup they are undeniable and ready in less than ten minutes!

Course Breakfast, Dessert

Cuisine American

Keyword banana, breakfast, fried, pancakes, vegan

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 2 bananas
• 1 cup pancake or waffle mix
• 3/4 cup water
• 1 tsp vanilla
• non-stick spray
• maple syrup for dipping

Instructions

• Peel and slice bananas into coins less than 1/4" thick.
• Whisk the water, pancake mix, and vanilla in a shallow bowl until the mix is completely moistened.
• Heat a skillet over medium heat and spray with non-stick cooking spray or butter.
• Using a fork, roll each slice around in the batter so it's completely covered. Scoop them out and place them in the skillet.
• Work in batches of 4-6 slices at a time. Fry each slice for a minute or two on each side. Watch that they don't brown too fast as you want the batter to cook around the sides of the banana. If they brown too fast, turn your heat down.
• A small spatula or chopsticks work best to flip the banana slices. Once done, remove from heat. Repeat until all your slices are fried.
• Serve warm with a small dish of maple syrup for dipping. Alternatively, you can dust them with powdered sugar or serve them with fruit or whipped cream.
• Best enjoyed on the same day although they do keep in the fridge for a couple of days in an airtight container. They lose their chewy texture once refrigerated.

The post Batter Dipped Banana Slice Pancakes appeared first on The Hungry Carrot.

This vibrant and flavorful rainbow tofu poke bowl is a super quick and healthy dish you can have on the table in less than 30 minutes. A deconstructed sushi roll in a bowl with vibrant fresh veggies, marinated crispy tofu, and sweet mango on a bed of sushi rice. Poke bowls prove that eating plant-based can truly be an indulgent satisfying experience. Grab your chopsticks and let’s dig in!

I absolutely love poke. It’s delicious, versatile, and full of fresh flavors. It’s bursting with colors and textures that truly celebrate fresh ingredients. Plus it’s so ridiculously easy and quick to make but looks like a million bucks.

For our base, we use a fluffy bed of sushi rice. Alternatively, you could use quinoa, brown rice, or even cauliflower for a lower-carb option. And then there are the heroes of the poke bowl: the rainbow of fresh veggies with each color offering a distinct nutritional punch. Crisp cucumber and bell pepper, vibrant mukimame, crunchy carrot and radish, creamy avocado chunks, and juicy mango come together in the perfect balance. Get creative with your veggies or add some seaweed salad for an authentic touch.

Our protein powerhouse comes in the form of humble yet mighty tofu. Not boring squishy tofu, but crispy, golden, marinated cubes of tofu that add the perfect texture.

The finishing touches amp up our poke bowls to another level. Sprinkle those bad boys with sesame seeds, chopped scallions, and nori flakes for a serious umami kick. I top mine with soy sauce but you can add a flavor explosion by dolloping it with sriracha mayo, drizzling a tangy sesame miso dressing, or a zesty citrus viniagrette.

Instructions

Sushi Rice

1. Pour the rice and water into a rice cooker and turn on. While rice is cooking, heat the rice vinegar and sugar over medium heat for a couple of minutes until the sugar dissolves and the vinegar vapors disperse. Set aside.
2. When the rice is done, pour in the sugar and vinegar mixture and mix well.

Crispy Tofu

1. Drain and press your tofu to remove any excess moisture with a tofu press or a kitchen towel. Cut into cubes.
2. Combine the soy sauce, garlic, and ginger in a mixing bowl. Add the tofu and toss to coat. Let it marinate for 10 minutes. Then add the cornstarch and mix well.
3. Heat the sesame oil over medium heat. Fry the tofu for 3-4 minutes on each side until crispy. Remove from heat.

Assemble

1. Place some rice in a bowl and top with the crispy tofu, veggies, and mango. Garnish with chopped scallions and sesame seeds if desired. Serve with more soy sauce, hot sauce, chili flakes, or anything you prefer.
2. These poke bowls are best when fresh, but they do keep for a couple of days in an airtight container in the fridge.

Try these related recipes:

High Protein Vegan Meatballs

Homemade Vegan Spaghetti Sauce

Fried Vegan Burrata Cheese

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Rainbow Tofu Poke Bowl

A rainbow of vibrant fresh veggies, marinated crispy tofu, and sweet mango on a bed of sushi rice. A deconstructed sushi roll in a bowl that comes together in less than 30 minutes.

Course Main Course

Cuisine Hawaiian, Japanese

Keyword poke, rice, sushi, tofu

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

Sushi Rice

• 1 cup uncooked sushi rice
• 2 cups water
• 1 tbsp sugar
• 2 tbsp rice vinegar

Tofu

• 1 14 oz package firm tofu
• 1 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 1 tsp garlic-minced
• 1 tsp ginger-minced
• 1 tbsp cornstarch

Toppings

• 1 carrot-shredded
• 1 cup purple cabbage-shredded
• 1/2 cup sliced radish
• 1 avocado-cubed
• 1 red bell pepper-sliced
• 1 cucumber-sliced
• 1 cup shelled edamame
• scallions and sesame seeds for garnish
• 1 mango-cubed

Instructions

Sushi Rice

• Pour the rice and water into a rice cooker and turn on. While rice is cooking, heat the rice vinegar and sugar over medium heat for a couple of minutes until the sugar dissolves and the vinegar vapors disperse. Set aside.
• When the rice is done, pour in the sugar and vinegar mixture and mix well.

Crispy Tofu

• Drain and press your tofu to remove any excess moisture with a tofu press or a kitchen towel. Cut into cubes.
• Combine the soy sauce, garlic, and ginger in a mixing bowl. Add the tofu and toss to coat. Let it marinate for 10 minutes. Then add the cornstarch and mix well.
• Heat the sesame oil over medium heat. Fry the tofu for 3-4 minutes on each side until crispy. Remove from heat.

Assemble

• Place some rice in a bowl and top with the crispy tofu, veggies, and mango. Garnish with chopped scallions and sesame seeds if desired. Serve with more soy sauce, hot sauce, chili flakes, or anything you prefer.
• These poke bowls are best when fresh, but they do keep for a couple of days in an airtight container in the fridge.

The post Rainbow Tofu Poke Bowl appeared first on The Hungry Carrot.