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Ingredients for Vegan Macro Bowl:
- Need 85 g for extra film tofu
- Make ready 1 tbsp for olive oil (for tofu)
- Require 1/2 tbsp for lemon juice
- Need 1/2 tsp - parsley
- Make ready 1/2 tsp garlic powder
- Take 1/2 tsp for paprika
- Take 1/2 tsp sea salt
- Require 15 g of bell pepper (1/2 medium red bell pepper)
- Take 100 g zucchini (1/2 zucchini)
- Need 1/8 tsp - salt (for frying)
- Take 1/8 tsp of pepper
- Prepare 1 tbsp oil (for frying)
- Get 80 g - baby spinach
- Prepare 1/4 cup small tomato
- Require 110 g brown rice
- Take 1 tbsp for sunflower seeds
- Need 1/2 - avocado
- Take 1/8 tsp - salt (for dressing)
- You need 1/2 cup for water
- Get 1/2 tbsp olive oil (for dressing)
Vegan Macro Bowl process:
- Slice the tofu into 8 pieces. (3cm x 4cm x 2cm for one piece) - Wrap the tofu with paper towel to drain water. Stay them for 20 minutes.
- Put olive oil, parsley, garlic powder, paprika, and sea salt to the small ball and mix well.
- Place the tofu on the plate and put the seasonings on top. Flip the tofu and put the seasonings on the other side. - Marinade the tofu in the fridge for 20 minutes.
- Put half avocado, water, salt, olive oil in the blender. - Blend ingredients for 10 second or until consistent.
- Cut the bell pepper into 2 cm pieces. - Slice the zucchini into 0.8 to 1 cm slices.
- Heat the pan over low to medium heat. Make sure to spread the oil (1 tbsp).
- Put bell pepper for 3 minutes. - Add 1/8 tsp of salt and 1/8 tsp of pepper.
- Add zucchini and cook for 5 minutes or until the zucchini becomes tender.
- Remove the cooked vegetables and add 1 tbsp of oil to the same pan.
- Put the tofu to the pan. - Cook for 5 minutes each side.
- Place the spinach.
- Add fried vegetables, tofu, and cooked brown rice.
- Cut the tomato in half and add to the plate.
- Pour the avocado dressing on top. - Spread the sunflower seed and done!
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