Teriyaki Tofu and Vegetable Buddha Bowls
How are holiday preparations going, friends? If you’re like me…well, then I’ll probably have to reach out and ask you personally, because I can’t imagine you’re finding the time to check in here. The days are blitzing by in a festive but not alittle frantic blur. Maybe I should even say they’re “Blitzen by”, hee hee. ;)
If you’re scrambling for gift ideas for plant-based foodies and home chefs, I have an idea: a Tofu press-ent is a surefire winner! Recently I was kindly sent a Tofuture Tofu press to try out, and I’m forever converted! I always knew my rather impatient tofu-cutting board sandwich method of pressing was lacking, but I didn’t expect SUCH a difference as this simple–and FUN–compact piece of equipment makes! The texture is PERFECT, and renders the tofu so much more absorbent for flavorful marinades.
Speaking of marindades, I’m in love with this light, easy teriyaki marinade used as both marinade and dressing for our Buddha bowl dinner—another holiday helper. Budda bowls—any bowls—are so ideal for throwing together what you’ve got as haphazardly as you like and still appearing bountifully inviting. They are also brillient for fridge clearouts.
Felix is a true veggie-saurus and always does a great job with tofu and vegetables, but he appreciated tofu prepped this way even more than usual…so much so I couldn’t resist snapping a shot with another awesome gift for Star Wars foodies–lightsaber chopsticks (with thanks to Aunt Susan). If you ever have a chance to eat with lightsaber chopsticks, I highly recommend it. Given how much I love to play with food as a general rule, you wouldn’t think I’d be taken by surprise by how well such a little fanciful dinner accessory lifted me up, but I was moved.
The truth is, sometimes it takes something as little as lightsabers to snap us back to much needed playfulness. As much as the holidays are meant for mirth and merriment, it’s no secret that they’re stressful, too. Also, when it comes to childhood, EIGHT is a BIG deal. Eight is marked by Adrenarche in boys, which I had read before but forgotten. The fact that Dave looked it up and I am again aware tells you lots. Lately, much “small stuff” has been treated like big, important, panic-inducing deals in the moment, and it’s been taking me aback a little. As a result, somewhere along the line I started taking MYSELF too seriously, feeling like everything was personal. Feeling rebuffed as a mom. Something about seeing my sweet boy’s face light up with his lightsabers (in tandem with a timely reading of a parenting article) made me realize how much I was letting my own inner child react to high emotions.
It’s only been a few days, but the recognition has brought back more sparkle and reinforced patience. I’ve been able to call on compassion when my instinct is to be sensitive; I’ve preceded every would-be rebuke with a frequently used pet name that pulls me back into calm adulting mode. “I’m sorry, Pudding, but it’s not time yet. After we do [X] we can [Y], though,” for instance. It’s been a lovely shift, and I hope I can get enough sleep to keep it going, because what it all amounts to is really Peace and Joy. xo
Teriyaki Tofu and Vegetable Buddha Bowls
Serves 4
For the marinade:
1/4 cup of soy sauce
2 teaspoons of fresh grated ginger
2 cloves of garlic minced
2 tablespoons agave
2 tablespoons rice vinegar
For the bowls:
1 16-ounce block or tofu
Approximately 2 cups cooked grains of choice
Approximately 4 cups raw and/or cooked vegetables of choice—I love steamed edamame, fresh greens, sliced cucumber, pepper, and carrots.
Prep the tofu:
Simply whisk marinade ingredients, then marinate tofu for at least 1 hour. Reserve extra marinade and spread the tofu on a baking sheet lined with silpat or parchment and bake at 400 F for approximately 30 minutes, turning halfway through.
Assemble the bowls:
Top cooked grains of choice with tofu and any combination of raw or cooked vegetables you like. Thin out any remaining marinade with fresh lemon or lime juice and water to make a dressing and drizzle over bowls. Enjoy!