Shroomami Bowl

Shroomami Bowl

Can we talk about Sunday night’s Superbowl! I still can’t believe it! I don’t know where to begin. I spent the first two nearly 3 quarters in shear disbelief. I couldn’t believe what I was witnessing. So let’s just fast forward to that unbelievable catch by Edelman. Followed by none one but 2 two-point conversions to tie the game. I couldn’t believe my eyes!

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So my sister and I absolutely love the movie miracle (we can recite every line) and in the 4th quarter I texted her “Do you believe in Miracles?” YES! that overtime touch down by James White was unreal and Tom (first name basis) proved once and for all that he is the Greatest of All Time!

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So today’s recipe doesn’t necessarily have anything to do with the Superbowl, except for the fact that Tom Brady and Giselle are well known for eating healthy, so I feel like they would totally eat this salad with tofu and beets!

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This salad is my copycat version of the sweetgreen Shroomami Bowl, which I just cannot get enough of! Its chock full of veggies, whole grains, and a dressing with the right kind of kick. But as much as I love getting this at sweetgreen, I also believe in cooking and preparing my own lunches to bring to work. So to have the best of both worlds, I developed my own recipe that highlights everything I love about the Shroomami Salad. And here it is! Let me know what you think!

Sweetgreen Shroomami Bowl

Sweetgreen Shroomami Bowl
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Shroomami Bowl

My copycat version of my favorite salad at Sweetgreen.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 1

Ingredients

For the Tofu:

  • 1 package of firm tofu
  • 3 tbsp low sodium soy sauce
  • 2 tbsp water
  • 1 tbsp sesame oil
  • 2 tbsp brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp ginger
  • 1 tbsp cornstarch
  • 2 tsp olive oil

For the Salad:

  • 2 cups mixed greens
  • 1/2 cup brown rice
  • 1 small beet thinly sliced
  • 1 tsp olive oil
  • 3 oz baby bella mushrooms sliced
  • 1 tbsp sunflower seeds
  • 1 tsp sesame seeds

For the Vinaigrette

  • 4 tbsp olive oil
  • 2 tbsp Balsamic vinegar
  • 1 tbsp soy sauce
  • 1 clove garlic
  • 1 tsp brown sugar
  • 1 tbsp ginger
  • 1 tsp sesame oil

Instructions

  1. Press the tofu: take a plate and line it with paper towels. Place the tofu block on the paper towels and put another layer of on top of the tofu. Put another plate or a cutting board on top of the paper towels and then weigh it down with heavy books or cans. Let the tofu press for 20 minutes.

  2. Mix together the sauce for the tofu. In a medium bowl, add the soy sauce, water, sesame oil, brown sugar, rice vinegar, and ginger. Whisk the sauce until well combined.
  3. While the tofu is pressing, in a small sauce pan cook the mushrooms, about 8 minutes.
  4. Cook the brown rice according to the package.
  5. Thinly slice the raw beet using a mandolin.
  6. Once the tofu has been pressed. Cover the tofu with cornstarch.
  7. Then cut the tofu into cubes.
  8. In a large pan on medium heat add the olive oil, tofu, and the sauce for the tofu. Cook the tofu until its covered in the sauce, flipping the tofu on each side until its browned.
  9. To make the salad, add the greens, brown rice, mushrooms, tofu beets, sunflower seeds and sesame seeds to a bowl.
  10. Last, make the dressing. Combine all the ingredients in a small bowl and whisk together until incorporated.
  11. Add about 2 TBSP of dressing to the salad.

Recipe Notes

You will have left over tofu, beets and dressing, so you can enjoy this salad over and over again.

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

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