Large bunch of Kalestems and stalks removed and chop.
½bag of baby Spinach
1tbspCoconut oil
1Red Chilli finely sliced
2TbspTamari
Instructions
Tofu marinade instructions:
Place all ingredients into a bowl and cover Tofu. Let sit in fridge for 15-20 min.
Roast Tofu with the Pumpkin. (see recipe for pumpkin below)
Roasted Miso Pumpkin instructions:
Place pumpkin on roasting pan and lightly cover with coconut oil.
Roast until golden brown.
Mash pumpkin in bowl and add Miso. Mix well and season with salt and pepper.
Furikake instructions:
Heat oven to a moderate temperature.
Place sunflower seeds on a lined baking tray and bake until golden brown. Use a wooden spoon to move seeds around to insure evenly cooked.
Place sunflower seeds into a bowl and add all other ingredients.
Keep in an airtight container.
Greens instructions:
Heat fry pan and add coconut oil.
Add chilli then green and fry until wilted.
Splash with Tamari, mix through and remove from heat.
Notes
To assemble Bowl: Place brown rice in bowl. Top with, sauteed greens, Pumpkin mash, Tofu, grated cabbage and some fresh pickled ginger. Sprinkle with Furikake and serve with Edamame