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Cabbage, broccoli, tofu, avocado, kale and almond butter sauce in a low-carb vegan dinner bowl.

Low-Carb Vegan Dinner Bowl

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Stovetop, Oven
  • Cuisine: Vegan, Low-Carb

This Asian-inspired, low-carb vegan dinner options features a twist on traditional rice: cabbage rice! You’ll love the “fried” rice paired with avocado, broccoli, kale and a creamy almond butter sauce.


Scale

Ingredients

For the Baked Tofu

For the Almond Butter Sauce

For the Cabbage Rice

  • 1 small green cabbage, riced
  • 1 tsp coconut oil
  • 1/2 cup lightly packed chopped green onion
  • 1/2 cup lightly packed chopped fresh cilantro
  • 3 cloves garlic, minced

For the Bowls

  • 1/41/2 avocado per bowl
  • 1 cup broccoli florets, steamed, per bowl
  • large handful of chopped kale, steamed, per bowl

Instructions

  1. Bake the tofu. Preheat the oven to 425 F. Cube the pressed tofu (see notes) and place in a bowl. Mix with the rest of the tofu ingredients then place the pieces on a parchment paper or silicone mat-lined baking tray. Bake the tofu for 15-20 minutes, flip and bake another 10-20 minutes until it’s brown and puffy.
  2. Make the cabbage rice. Remove the outer leaves of the cabbage, slice in half then chop into chunks. Add the chunks to a food processor and pulse a few times until the cabbage has the consistency of rice. Alternatively, you can just finely chop or shred the cabbage using a mandolin. Add the “riced” cabbage to a large skillet with the rest of the cabbage rice ingredients and cook over high until until tender and brown, about 6-10 minutes. Mix it well to start, then only mix every couple minutes so it can start to brown on the bottom.
  3. Make the sauce. Whisk the sauce ingredients together in a bowl or container until smooth and creamy.
  4. Assemble the bowls. To assemble the bowls, start with a big scoop of cabbage rice then add the kale, broccoli, avocado and tofu, then top with the sauce. Leftovers can be packed up individually or assembled in containers, ready for your next meal.

Notes

To press tofu, slice the tofu block into 3-4 slabs. Lay the slabs on a dishtowel on the counter top, then fold the towel over them. Place a cutting board or skillet on top of them along with a few heavy objects such as some cookbooks. Let sit for 15-30 minutes before proceeding with the recipe. You can also use a tofu press if you have one.

Nutrition

  • Serving Size: 1
  • Calories: 423
  • Sugar: 0 g
  • Fat: 27 g
  • Carbohydrates: 30 g
  • Fiber: 14 g
  • Protein: 23 g
  • Cholesterol: 0 g

Keywords: low-carb vegan dinner, keto, easy, gluten-free, healthy, quick, low-sugar, vegetarian, Asian