tofu rice bowl

rice

1.5 cups short grain brown rice

3 cups water

rinse rice thoroughly

bring to a boil then simmer for approx 40 minutes

citrus dressing 

1/2 cup tahini
3 tbsp miso paste
1 tbsp honey
1 tbsp sesame oil
1 tbsp rice vinegar

1 tsp sambal oelek

1/3 cup orange juice
1 garlic - pressed

combine all ingredients with a blender, but add the garlic after blending

maple tofu

1 small package extra firm tofu - cut into 1cm cubes

2tbsp maple syrup

1 tbsp soy sauce

heat a pan to medium, then add a big splash of oil

toss in tofu and stir around for a few seconds to coat with oil

allow the tofu to brown on a few sides 

add the sauce and reduce temp to minimum

cook another few minutes for the sauce to absorb.

sunflower seeds

1/2 cup sunflower seeds

1tbsp brown sugar

1tsp cayenne pepper

1tsp black pepper

toast seeds on minimum for approx 5 minutes

turn up heat to just below medium

toss in sugar and spices and stir quickly

remove from heat immediately and let cool

garlic sauted kale

1/2 bunch purple kale

4 cloves garlic - chopped

heat pan on medium, then add a splash of oil

saute garlic for 1 minute

add kale, stir every minute or so for approx 5 minutes until kale is wilted

other toppings

mung bean sprouts

micro greens (I used broccoli sprouts) 

I made a few changes, but this recipe is basically from https://www.sproutedkitchen.com