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 brown 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
65g
Calories
630kcal
Fat
29g
Ingredients
Turmeric, Sweet Potatoes, Extra Virgin Olive Oil, Fenugreek, Coriander, Broccoli , Vegetable Base, Gochugaru, Cumin, Garam Masala, Cilantro, Garlic, Kosher Salt, Brown Lentils, Tofu, Gluten Free Tamari, Light Brown Sugar, Coconut Milk, Granulated Garlic, Lime Juice, Ginger, Brown Rice, Red Bell Pepper
Contains coconut, soybeans.
Reviews
4.5
Based on 54 reviews
Charles-antoine · 12/08/25
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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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