Blue Majik Bowl.
Who doesn’t love colorful recipes?? Especially when the hues are derived from natural sources as opposed to artificially sourced? This Blue Majik Bowl gets it’s blue hues from blue majik powder (aka spirulina extract aka algae) and a combination of red cabbage and baking soda. This nutritious bowl includes miso glazed tofu and baked cherry tomatoes over an arugula base.
Blue Majik Bowl Rice & Kelp Noodles
The fun blue hues in this blue majik bowl elevate what otherwise would be considered a boring and basic bowl. I used a blue majik powder for the rice, and sliced red cabbage and baking soda to stain the kelp noodles blue. Here are some benefits and the exact steps you need to take:
- Blue Majik Powder. Blue majik is a naturally bright blue spirulina extract which initially comes from algae. Because blue majik is an extract of spirulina, it’s not as much of a nutrient powerhouse, though it still contains antioxidants and anti-inflammatory properties. Sadly, the blue majik in this recipe is really only for aesthetic purposes. One serving only calls for 1/4 tsp, plus we’re exposing the blue majik to heat which reduces it’s bioavailability. If you’re looking for real nutritional benefits, add at least 1 tsp to your smoothies, overnight oats, or salad dressings. Blue majik is pricy, but you’ll only need up to 1 tsp at a time so it’ll last you forever. Alternatively, spirulina has even more benefits, is on the cheaper side, and can give your foods a pretty green hue.
- Red Cabbage and Baking Soda. To stain your kelp noodles (or any other type of noodle you want to use) boil water with a tbsp of baking soda and 1/4 cup of red cabbage shreds. The water eventually turns blue, at which point you will remove the cabbage, add in your noodles, then turn off the heat. After soaking for about 10-20 minutes, your noodles will magically be stained blue! Like the blue majik rice, these noodles are blue for aesthetic reasons – no health benefits unfortunately. Kelp noodles (made from seaweed) are incredibly nutritious though and contain VERY high levels of micronutrients. Foods that contain high levels of micronutrients will keep you satiated longer – even though kelp noodles only contain 8 calories per bag, it will keep you full for hours!
Miso Glazed Sesame Tofu
The miso glazed tofu here is very similar to my STICKY SESAME TOFU BITES – they’re sweet, flavorful, and so easy to prepare. I use Trader Joe’s high protein tofu due to it’s ultra high protein content (70g in one block!) but any tofu works as long as it’s super firm. To prepare this tofu, I airfried it in tamari and sesame oil before mixing it into the sticky miso mixture. If you use your oven often, I HIGHLY recommend investing in an air fryer. I use mine 3-4 times a week! Here are some great ones found on Amazon:
Baked Cherry Tomatoes & Basil
The baked cherry tomatoes are super hydrating in this bowl and are packed with flavor. All you need to do is toss them with olive oil, sea salt, pepper, and chopped basil. Then, bake them for 25 minutes. So easy!
The blue hues in this recipe are merely for aesthetic purposes, BUT that doesn’t take away from the many other micronutrients and protein present in this bowl. In addition to the delicious recipe what you can take away is there is no longer reason to purchase toxic artificial colors. Beautiful hues can naturally be achieved from plants!
Vegan Blue Majik Bowl
- 2 cups arugula
- 2 persian cucumbers, peeled and diced
- 1/4 cup peanuts, crushed
- 1/2 cup jasmine rice
- 1.5 cups water
- 1/4 tsp blue majik powder
- 2 tbsp fresh lime juice
- 1/2 tbsp toasted (or raw) sesame oil
Blue Kelp Noodles
- 1 cup kelp noodles
- 1/4 cup sliced red cabbage
- 1 lemon or lime, juice from
- 1 tbsp baking soda
- 1 tsp baking soda
Miso Glazed Tofu
- 1 block super firm tofu
- 1 tbsp sesame oil
- 1/2 cup tamari, soy sauce, or coconut aminos divided
- 1 tbsp miso paste
- 1/4 cup rice vinegar
- 2 tbsp water
- 2 tbsp brown or coconut sugar
- sesame seeds topping
Baked Cherry Tomatoes
- 1 cup cherry tomatoes
- 1 tbsp olive oil
- 2 tbsp chopped basil leaves
- pinch sea salt & pepper
- Wash jasmine rice and add to a pot with water and the blue majik powder. Mix in powder until dissolved and cook until water is absorbed. The rice will be stained blue.
- Once the rice is done cooking, mix in toasted (or raw) sesame oil and the lime juice.
Blue Kelp Noodles
- To note, the blue colors adds no nutritional benefit or added flavor – it's just for aesthetic purposes! First, drain and rinse your kelp noodles well. Use your hands to separate the noodles.
- Add noodles to a large bowl of warm water. Add the tbsp of baking soda and immediately after add in the juice of a lemon or lime. Use your hands to massage the mixture then let sit for at least 10 minutes.
- Add water to a pot and add in your red cabbage and the tsp of baking soda. Temperature should be medium-high. Let cook for about 8-10 minutes or so until the water has turned blue.
- Turn off heat and remove the cabbage from the water. Add in your noodles and let sit until noodles have stained blue, about 20 minutes.
- Drain your noodles and rinse. Be sure not to rinse too vigorously, the color holds on pretty well but can fade if washed too hard or hasn't soaked long enough.
Miso Glazed Tofu
- Chop tofu into cubes or strips. Add to a mixing bowl with 2 tbsp of tamari (or soy sauce or coconut aminos) and a tbsp of sesame oil. Mix well then heat in your air fryer at 400 degrees for 20 minutes flipping once halfway through. You can also do this in your oven, but it takes a bit longer.
- On a pan, add the remaining ingredients aside from the sesame seeds. Cook on a low-medium heat. Stir frequently, mixture should be bubbling and thickening.
- Once mixture is thick and sticky, remove from heat and mix in your tofu. Top with sesame seeds.
Baked Cherry Tomatoes
- Add cherry tomatoes to a mixing bowl and toss with olive oil, basil, salt, and pepper.
- Arrange on a baking tray and bake at 425 degrees for 25 minutes.
- Add a bed of arugula to the base of your bowl. Neatly arrange your ingredients – peeled and diced cucumber, blue rice, blue kelp noodles, miso glazed tofu, and baked cherry tomatoes.
- Use the back of a large knife to crush the peanuts (or serve whole) and sprinkle on top. Serve with a bit of soy sauce of a tahini dressing (tahini, lime, sea salt, and water)