Dragon Rice Bowl

Serves 4

Ingredients

• 1 large zucchini, sliced diagonally
• 3 tomatoes, sliced thickly
• 8 Marinated Tofu Steaks (see below)
• 6 cups cooked brown basmati rice
• 1 batch Miso Gravy (see below)
• 1 bunch cilantro, chopped
• 1 bunch green onions, chopped
• 2 tbsp. brown sesame seeds, toasted

Directions

1. Grill the zucchini, tomatoes, and tofu steaks in the oven a medium to high heat, until lightly browned.
2. Put 1 1/2 cups cooked brown basmati rice in a large rice bowl.
3. Pour one 4-once ladle of warm Miso Gravy over the rice.
4. Arrange the grilled vegetables and tofu steaks around the inner edges of the bowl.
5. Put chopped cilantro and green onions on the Miso Gravy at the centre of the bowl.
6. Garnish with toasted brown sesame seeds. Repeat for each serving.

Marinated Tofu Steaks

Makes 4 servings

Ingredients

• 1 block tofu (firm)
• 2 tsp. coriander, ground
• 4 tsp. garlic powder
• 1/2 cup tamari
• 2 cups water

Directions

1. Cut the square block of tofu into 1/4-inch-thick slices; then cut the slices diagonally into triangles.
2. Combine the remaining ingredients in a bowl and pour over the tofu triangles. Marinate for 1 hour. Store in a sealed container in the fridge. Keeps up to 5 days.

Miso Gravy

Makes 4 servings

Ingredients

• 4 1/2 tbsp. spelt flour
• 1/4 tsp. garlic powder
• 3/4 cup Engevita (inactive) yeast
• 1 1/2 cups vegetable stock
• 1/3 cup sunflower oil
• 1 1/2 tsp. Dijon mustard
• 3 tbsp. miso paste, light or dark
• 3/4 tsp. sea salt

Directions

1. Put dry ingredients, except salt, in a saucepan over low heat. Whisk in the vegetable stock to make a paste.
2. Let this come to a boil and simmer for 30 seconds.
3. Add the oil, mustard, miso, and salt to the ingredients in the saucepan. Whisk until everything is incorporated and the mixture is smooth. Serve hot.