low cal spicy tofu bowl (super flavorful + filling!!)
i’ve been making this for a little over a year (how long it’s been since i started eating vegetarian<3) and it remains one of my favorites.
also, if you don’t do spicy foods the spicy ingredients can easily be substituted! although, spice does help boost metabolism so i don’t know why you would lol (jokes!!!)
1/5 package of firm tofu (70) (dependent on brand, check your package)
¼ tsp red pepper flakes (1)
1/8 tsp huy fong chili garlic paste (0) (gochujang would also work)
½ cup rice wine vinegar (21) (this is just used for the pickles, so technically you’re only eating about 7 calories worth)
soy sauce (~10) or sriracha (~6), to taste
optional (but recommended):
i think a grain for this meal is mandatory, but i understand that it’s hard for some people to eat grains without stress, so i’m putting them in the optional category. my favorite low(ish) calorie options are 1/9 cup brown minute rice (77) or 1/9 cup quinoa (75). you can also use riced cauliflower but i’ve never had it so i can’t speak on that.
i know 1/9 cup looks scary, but it’s relatively easy to measure!! 1/9 cup is equivalent to 1 tbsp + 2 ¼ tsp. these are dry measurements, so once it’s cooked it will yield about 1/3 cup! also, if you use a grain, i totally recommend adding a tsp of soy sauce also (3)
for more protein, you can add a boiled egg (80) or ½ avocado (160)
1. preheat oven to 400 degrees fahrenheit (200 celsius). line a cookie sheet with parchment paper and spray with cooking spray (0). remove 1/5 of the tofu package (save the rest for late by pouring the tofu + water from the package into a container and putting it in the fridge!) and try to squeeze as much moisture out as possible by pressing it between 2 paper towel-lined cutting boards
2. slice tofu into bite-sized pieces (try not to make slices thicker than ½ inch). combine corn starch and red pepper flakes in one small dish, and soy sauce and chili garlic paste in another. dip each piece of tofu into the wet mixture, then coat in the dry mixture, then place on the cookie pan. repat for all tofu. cook tofu for ten minutes, flip, then put back in oven for 10 more.
3. while tofu is cooking, prepare other parts of the bowl. cook grains according to package instructions. peel and cut carrots into sticks (i like to julienne mine). prepare any other optional additions. prepare pickles by slicing cucumber as desired. combine rice wine vinegar and a pinch of salt in a mason jar and heat in microwave. add cucumber to the mason jar, add lid, and shake. set aside.
5. arrange bowl however you’d like! I like to start with grains and soy sauce, then add spinach, then layer tofu, carrots, pickles, and a boiled egg. top with sriracha and cilantro if you’re into that
all together, including the rice wine vinegar and quinoa, this meal adds up to
adding 80 for an egg, that’s still only 342. for a filling meal that could easily last you half the day (if not more), that’s not bad!
please let me know if you try this out for yourself and how you liked it! also, the pickles are easily the best part so i recommend just making them on their own too lol