The Lunch Room - Vegan restaurant in Ann Arbor
Check out The Lunch Room's unique twist on homemade comfort food! For the dish Michelle made, please see the recipe below.
1 bell pepper, cut into small strips
1 red onion, cut into small strips
1 bunch kale, cleaned and ripped from the stem in bite-sized pieces
4 cups cooked brown rice
1 cup toasted walnuts
1 pound marinated, diced tofu (recipe below)
1 cup Bad Axe dressing (recipe below)
¼ cup spice mix (recipe below)
Cut one block (about 1#) of tofu into small cubes and marinate it in the refrigerator overnight in the following mixture.
¼ cup Tamari
½ cup Canola oil
½ cup Sesame oil
½ cup Rice vinegar
2 teaspoons minced garlic
2 teaspoons minced ginger
2 teaspoons sriracha
Bad Axe dressing:
-1/2 c. vegan mayonaisse
-1/4 c. dijon
-1/4 c. maple syrup
-1/4 teaspoon red pepper flakes
2 teaspoons granulated garlic
2 teaspoons sea salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon ground ginger
1 teaspoon paprika
1 teaspoon nutritional yeast
1 teaspoon sugar
½ teaspoon ground coriander
½ teaspoon onion powder
dash of cayenne
To make a Power-Up Bowl, per serving:
Heat sautee pan with squirt of cooking oil.
Place one handful each of red onions, red bell peppers and marinated tofu into the pan. Sprinkle on spice mix and stir.
Put a lid on the pan and cook it over medium-high heat for 3 minutes, stirring frequently.
Then add a handful of kale and drizzle in a little water.
Place the lid on again and let cook for two more minutes.
Place 1 cup cooked rice in a bowl.
Slide the contents of the pan on top of the rice.
Drizzle Bad Axe dressing over the food.
Top with ¼ of the avocado, sliced, and a handful of toasted walnuts.