This bowl is a perfect example of how the right combination of simple ingredients can add up to a bold and memorable meal (especially when there's a great sauce involved).
For the sriracha mayonnaise:
1/3 cup vegan mayonnaise
1 Tbsp. rice vinegar
2 Tbsp. sriracha sauce
1 small clove garlic (optional), minced or finely grated
2 tsp. tamari
Red pepper flakes (optional)
For the bowls:
1 cup short-grain brown rice
8 ounces smoked or baked tofu, cubed
2 cucumbers, peeled and chopped or sliced into strips with a julienne peeler
4 carrots, peeled and grated or sliced into thin strips with a julienne peeler
2 cups finely shredded red or green cabbage
1 Hass avocado, pitted, peeled and sliced
4 large sheets toasted nori, cut into thin strips
Additional vegetables (steamed or raw)
Toasted sesame seeds or gomasio
Gochujang or sriracha sauce
To prepare the mayonnaise, combine all the ingredients in a small bowl and whisk until well blended. Taste and adjust the seasonings if desired. (Stored in an airtight container in the refrigerator, the mayonnaise will keep for 1 week.)
Cook the rice as directed on the package (here are some tips).
To serve, divide the rice among four bowls. Top each with one-quarter of the tofu, cucumbers, carrots, cabbage, avocado and nori, then drizzle with the mayonnaise. Serve right away, with any additional toppings you like.
Reprinted with permission from Power Plates, copyright © 2018 by Gena Hamshaw. Published by Ten Speed Press, an imprint of Penguin Random House LLC.