Embark on a winter wellness journey with our Winter Tao Bowl, a culinary ode to Taoist medicine principles that harmonize with the water element and nurture kidney health. Roasted purple sweet potatoes, seasoned with coriander, cumin, and cardamom, provide a comforting base alongside forbidden black rice infused with coconut oil. The Black Sesame Crusted Tofu steals the spotlight, offering essential nutrients to support overall well-being, seamlessly connecting with the water element. Delight in the nourishing flavors of this thoughtfully crafted bowl, bringing a sense of balance and well-being to your winter season.

Winter Tao Bowl

Roasted purple sweet potato:
2 purple sweet potatoes 
4 medium shallots
3 tsp coriander seeds
2 tsp of ground cumin
1 tsp of ground cardamom 
1 tsp of salt

Black Rice:
1/2 cup forbidden black rice
1 1/4 cups of veggie broth or water
1 tbsp of coconut oil
1 tbsp of dry curry leaves
1 tsp of dry Thai basil
Salt to taste

Black Sesame Crusted Tofu

Breading:
1/3 cup black sesame seeds
1/3 cup sourdough bread crumbs
2 tbsp nutritional yeast
1 tsp onion powder
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper

Batter:
1/3 cup rice flour
2 tbsp ground flaxseed
1/2 cup hemp or oat milk
1 tbsp coco aminos

Tofu:
1 16 oz block extra firm tofu, pressed for 15 minutes

Almond Ginger Miso Sauce:
3 tbsp almond butter
1 tsp of maple syrup
2 tsp of jalapeño flakes
1 tsp yellow miso paste
1 tbsp of grated fresh ginger
1 tsp of sriracha 
4 tbsp coco aminos
1 tsp rice wine vinegar

Salad:
1 cup of arugula
1/4 cup of edamame 
2 tbsps of green onion
1 tbsp of chopped almonds

Serve with:
Fresh Thai Basil leaves
Squeeze of lime 
Radish Micro Greens

Directions

1. Cut sweet potato into 1/2 inch chunks, add to parchment-lined baking sheet with seasonings and olive oil, and mix together. 
2. Bake at 350 degrees for 20-25 minutes.
3. Add rice, broth, and seasoning to a pot and bring to a boil, then cover and simmer until done.
4. Combine breading ingredients in a bowl.
5. Add batter ingredients in a separate bowl.
6. Cut the drained tofu into 1/4 inch slices, coat it with batter, and then the breading. Add to a parchment-lined baking dish.
7. Drizzle each side of the tofu with a bit of olive oil. Bake for 10 minutes at 450 degrees, flip the tofu, and bake for another 10 minutes.
8. Prepare the almond sauce. Add more tamari or water if it is too thick. 
9. Prepare the plate by adding the rice, sweet potato, and salad. Mix together. Top with the tofu, almond sauce, radish micros, Thai basil, and lime. 
10. Take a bite and enjoy!