Over the summer, I visited family in Tennessee during a visit for my sister’s wedding. I met up with my uncle who lives in Nashville and started his own business selling microgreens and heirloom tomatoes to local restaurants. Check out this story that Live Green Tennessee did about his business C.C. Gardens!

My uncle gave me a lot of microgreens to bring home with me and I got fancy making this dish.

I used the Asian Tofu recipe from Veganomicon by Isa Chandra Moskowitz and grilled the tofu to get the nice marks you see in the picture. I sauteed some bok choy in soy sauce and garlic. I served them both on a bed of brown rice, garnished with tasty microgreens from my uncle’s business. Voila! Instant gourmet meal.

This was a definite 5 out of 5 carrots on the veganlicious scale.
This meal can be made gluten-free if you use tamari instead of soy sauce in the recipe.