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by Josée Fiset

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Healthy vegetable bowl and its variations

This bowl of vegetables is an invitation to improvise on its variations. Tofu has the advantage of adopting the flavour of the ingredients with which it is prepared. The ginger-tamari duo is a classic, but why not let your imagination run wild! Just keep in mind that the longer tofu marinates, the better it is. Hummus is excellent in a sandwich or as a dip with grilled pita or tortillas. Like the tamari vinaigrette, it is prepared in advance and can be kept in the refrigerator for at least five days.

Preparation : 40 minutes

Baking : 15 minutes

Efficiency : 4


The base


For protein - Marinated tofu and roasted cauliflower

For velvet spread - Beet hummus

For drizzle - Tamari vinaigrette


Healthy vegetable bowl

1. On the edge of 4 large bowls, spread a line of beet hummus, to taste.

2. Place the rice in the bowl.

3. Top with the tofu and roasted cauliflower, lentils, carrots, kale, onion and chia seeds.

4. Sprinkle with herbs.

For protein - Marinated tofu and roasted cauliflower

1. In a blender, purée the tamari, oil and ginger. Pour in a bowl and add the tofu. Cover and let marinate in the refrigerator at least overnight.

2. Preheat the oven to 450°F (230°C). Place the tofu on half of a parchment-lined baking sheet. Spread out the cauliflower next to the tofu and sprinkle with oil. Add the salt and pepper, and sprinkle with the thyme.

3. Cook in the oven for 15 minutes, stirring halfway through. Set aside.

For velvet spread - Beet hummus

1. In a food processor, purée all the ingredients until smooth. Season with the salt and pepper. Store in the refrigerator.

For drizzle - Tamari vinaigrette

1. In a blender, purée all the ingredients until smooth. Refrigerate as needed.


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