Tofu Yum Yum Rice Bowl Food

THE ORIGINAL YUMM BOWL RECIPE - (3.9/5)

Steps:

• YUMM SAUCE: In a small measuring cup, mix together the water and lemon juice. In a separate small measuring cup, measure out the appropriate amount of oil. Set both aside. In a blender or food processor, process the almonds, nutritional yeast, garbanzo beans, soybeans or tofu, garlic, salt, curry, oregano, and cilantro together until almost fully ground, about 15 seconds. Scrape down the bowl with a rubber spatula. With the machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With the machine running, add the oil mixture in a steady stream through feed tube; continue to process until the sauce is smooth and creamy, about 15 seconds, scraping down bowl as needed. Transfer the sauce to a clean bottle or jar, cover, and refrigerate overnight to allow the flavors to blend. ASSEMBLY: Place a scoop of brown rice in an individual-sized serving bowl, then layer a scoop of black beans over the rice. Drizzle the rice and beans with a desired amount of Yumm Sauce, then sprinkle shredded cheddar cheese over the rice. Spoon a dollop of salsa in the middle of the bowl, then spoon the tomato, avocado, and olives around the perimeter. Place a dollop of sour cream in the center of the bowl, garnish with some cilantro sprigs, and serve. Cook's Notes: Careful not to go too overboard with the Yumm Sauce! The prepared sauce from Café Yumm has 70 calories and 7 grams of fat per tablespoon! Source: Café Yumm, Eugene, Oregon