NOLA Bowl

Create a bountiful bowl of red beans, rice, and greens with add-ons of your favorite fruits and vegetables. This brimming, nutrient-dense bowl is filled with spicy flavors that are ever popular in Louisiana, where Josh LaJaunie resides.

  • Yield: 4 servings

Ingredients

PRIMARY INGREDIENTS

  • 16-ounce can of low-sodium red kidney beans, rinsed
  • 2 cups of cooked, brown rice
  • 1 brick of extra-firm tofu, drained
  • 1 bunch of Tuscan kale, stripped, massaged, and cut into bite-sized pieces
  • 1 small, finely diced jalapeño pepper
  • 2 small limes

ADD-ON INGREDIENTS

This is totally up to you! Use your favorite vegetables and fruits — like roasted peppers, corn, baked sweet potatoes, avocado, berries, and more! Possibilities are endless.

SALT-FREE ANDOUILLE SEASONING BLEND

If you have a designated spice grinder, blending your spices will make a seasoning blend with flavors equally distributed. Check the expiration dates of your spices before use to make certain your dish will pop with flavor.

  • 2 Tablespoons paprika
  • 2 Tablespoons nutritional yeast
  • 2 Tablespoons garlic granules
  • 1 Tablespoon onion powder
  • 1/2Tablespoon black pepper
  • 1/2 Tablespoon cayenne pepper
  • 1 Tablespoon dried oregano
  • 1 Tablespoon dried thyme
  • 1 Tablespoon dried sage

Hand blend, or put all ingredients in a spice grinder and pulse until all spices create a fine powder. Set aside to use with tofu.

NOLA

Directions

PREPARING THE BAKED TOFU

  1. Once the tofu is drained and patted dry, cut into eight (8) half-inch slices.
  2. Sprinkle with 1-2 Tablespoons of low-sodium Tamari and the juice of one freshly squeezed lime.
  3. Lightly dredge both sides of the tofu with the spice mix.
  4. Place tofu “cutlets” on a parchment-lined baking sheet.
  5. Bake in a 375° pre-heated oven for 15-20 minutes. Flip tofu and bake for an additional 10-15 minutes or until golden brown. Remove from oven and let cool.

KALE PREP

  1. Strip and massage kale. Cut into small pieces. Squeeze lime and blend into kale. Add finely diced jalapeño and mix well. Set aside.

NOLA BOWL CONSTRUCTION

  1. Line bottom of a soup bowl with kale.
  2. Add toppings and arrange to your healthy heart’s content. Toss and enjoy!

And boom! Just like that, your bowl is done.

The lime juice creates the perfect dressing — but, you can use your favorite oil-free dressing. The tofu adds a nice texture and a good pop of flavor.

This filling and delicious dish will have you feeling as though you are in NOLA’s Garden District enjoying lunch at an outdoor cafe with Josh.

Note

About the Chef

 Char

Char Nolan graduated from Temple University with a degree in public health. She is a certified plant-based chef (Rouxbe trained) and a certified food literacy coach (The Cookbook Project). She has also earned a certificate in plant-based nutrition from eCornell’s T. Colin Campbell Center for Nutrition Studies.

  • Yield: 4 servings
  • Ingredients:

    PRIMARY INGREDIENTS

    • 16-ounce can of low-sodium red kidney beans, rinsed
    • 2 cups of cooked, brown rice
    • 1 brick of extra-firm tofu, drained
    • 1 bunch of Tuscan kale, stripped, massaged, and cut into bite-sized pieces
    • 1 small, finely diced jalapeño pepper
    • 2 small limes

    ADD-ON INGREDIENTS

    This is totally up to you! Use your favorite vegetables and fruits — like roasted peppers, corn, baked sweet potatoes, avocado, berries, and more! Possibilities are endless.

    SALT-FREE ANDOUILLE SEASONING BLEND

    If you have a designated spice grinder, blending your spices will make a seasoning blend with flavors equally distributed. Check the expiration dates of your spices before use to make certain your dish will pop with flavor.

    • 2 Tablespoons paprika
    • 2 Tablespoons nutritional yeast
    • 2 Tablespoons garlic granules
    • 1 Tablespoon onion powder
    • 1/2Tablespoon black pepper
    • 1/2 Tablespoon cayenne pepper
    • 1 Tablespoon dried oregano
    • 1 Tablespoon dried thyme
    • 1 Tablespoon dried sage

    Hand blend, or put all ingredients in a spice grinder and pulse until all spices create a fine powder. Set aside to use with tofu.

    NOLA

  • Directions:

    PREPARING THE BAKED TOFU

    1. Once the tofu is drained and patted dry, cut into eight (8) half-inch slices.
    2. Sprinkle with 1-2 Tablespoons of low-sodium Tamari and the juice of one freshly squeezed lime.
    3. Lightly dredge both sides of the tofu with the spice mix.
    4. Place tofu “cutlets” on a parchment-lined baking sheet.
    5. Bake in a 375° pre-heated oven for 15-20 minutes. Flip tofu and bake for an additional 10-15 minutes or until golden brown. Remove from oven and let cool.

    KALE PREP

    1. Strip and massage kale. Cut into small pieces. Squeeze lime and blend into kale. Add finely diced jalapeño and mix well. Set aside.

    NOLA BOWL CONSTRUCTION

    1. Line bottom of a soup bowl with kale.
    2. Add toppings and arrange to your healthy heart’s content. Toss and enjoy!

    And boom! Just like that, your bowl is done.

    The lime juice creates the perfect dressing — but, you can use your favorite oil-free dressing. The tofu adds a nice texture and a good pop of flavor.

    This filling and delicious dish will have you feeling as though you are in NOLA’s Garden District enjoying lunch at an outdoor cafe with Josh.

  • Note:

    About the Chef

     Char

    Char Nolan graduated from Temple University with a degree in public health. She is a certified plant-based chef (Rouxbe trained) and a certified food literacy coach (The Cookbook Project). She has also earned a certificate in plant-based nutrition from eCornell’s T. Colin Campbell Center for Nutrition Studies.

  • Credit:

    Create a bountiful bowl of red beans, rice, and greens with add-ons of your favorite fruits and vegetables. This brimming, nutrient-dense bowl is filled with spicy flavors that are ever popular in Louisiana, where Josh LaJaunie resides.

 

 

 

 

 

 

 

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