Baked tofu (see below - 1/4 per bowl)
2 cups cooked shelled edamame (1/2 a cup per bowl)
Kale - 1 head (1/4 per bowl)
2 small sweet potatoes (1/2 sweet potato per bowl)
2 cups cooked brown rice (1/2 cup per bowl)
1 package extra-firm tofu
2 tablespoons of light soy sauce
1 teaspoons minced garlic
Lemon Tahini Sauce
2 tablespoons tahini
1 mall lemon, juiced
2-4 tablespoons of warm water
Pre-heat the oven to 400 degrees.
For kale, chop in fine pieces and massage well with olive oil.
For baked tofu, first pat dry with a paper towel and press firmly to removed excess liquid. Slice tofu into cubes. Toss with the soy sauce, minced garlic and place in fridge to marinade.
Cube sweet potatoes into 1 inch pieces (same as tofu). Add to a oven dish with
grapeseed oil. Sprinkle with salt and pepper. Roast in the oven for 25 minutes. Flip half way through.
Place cubed tofu on the baking tray. Bake for 25 minutes, flipping every 10 minutes.
For Tahini sauce, whisk the sauce ingredients together until smooth and creamy.
Prepare 4 bowls. Divide tofu, edamame, kale, sweet potato and brown rice between them. Sprinkle with sesame seeds and drizzle with tahini sauce.