Lime-Coconut Tofu Bowl
In this colorful bowl, roasted bell peppers meet sweet potatoes tossed with ginger and gochugaru. They’re layered over a mix of broccoli, lentils, and basmati rice, and paired with roasted tofu seasoned with garam masala. A creamy yellow curry sauce—made with coconut milk, lime juice, turmeric, and garam masala—is served on the side to drizzle over the top as you please.
Nutritional facts
Protein
22g
Carbs
66g
Calories
625kcal
Fat
28.7g
Ingredients
Red Bell Pepper, Ginger, Lime Juice, Granulated Garlic, Coconut Milk, Light Brown Sugar, Gluten Free Tamari, Tofu, Brown Lentils, Kosher Salt, Basmati Rice, Garlic, Cilantro, Garam Masala, Cumin, Gochugaru, Vegetable Base, Broccoli , Coriander, Fenugreek, Extra Virgin Olive Oil, Sweet Potatoes, Turmeric
Contains soybeans, celery.
Reviews
4.4
Based on 92 reviews
Wanjiku · 09/27/26
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About Patrick Kriss
From Toronto to New York to France, Michelin-starred Chef Patrick Kriss has thrived in some of the most prestigious kitchens around the world. Today, he is the founder of Alo Food Group, a celebrated group of restaurants and spaces that includes Alo, a contemporary French restaurant; its off-shoot bistro, Aloette; the American-style restaurant, Alobar Yorkville and Alobar Downtown; Salon, a contemporary event space for private dining; Aloette GO, located in Liberty village; and their newest venture, Alder, located under the ACE Hotel. Both Alo and Alobar Yorkville received one Michelin star each in 2022, making Patrick the only chef to receive the coveted award for two of his restaurants in Toronto. In 2023, Alder also made the list of Michelin-recommended restaurants.
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