
The tofu in this dish is marinated in a peanut sauce and then baked – which makes it really delicious. The buddha bowl is then made up of steamed broccoli, roasted sweet potatoes, spinach, red cabbage, avocado, and roasted red peppers – but you can add whatever veg is to hand or your favourite vegetables. I’ve then added a tahini and turmeric dressing which is full of flavour and also protein.
Prep Time | 20 mins |
Cook Time | 25 mins |
Servings |
people
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Ingredients
Tofu and vegetables
- 1 tbsp Extra virgin olive oil
- 1 400g pack firm tofu chopped into cubes
- 1 large sweet potato chopped into large cubes
- 1 avocado peeled and chopped
- 150 g broccoli florets steamed
- 120 g Red cabbage
- 1/2 large red pepper cut into strips
peanut sauce
- 1 inch peeled ginger
- 1 garlic clove
- 1/4 cup peanut butter
- 1/4 cup lime or lemon juice
- 2 tbsp tamari sauce
- 3 tbsp maple syrup
- 3 tbsp toasted sesame oil
- 1 tsp sricha sauce
- Sea salt and black pepper for seasoning
Tahini and Turmeric sauce
- 1/4 cup Extra virgin olive oil
- 2 tbsp Tahini
- 4 tbsp lemon juice
- 2 cloves garlic, crushed
- 2 tbsp Water
- 1 tsp turmeric
- Sea salt and black pepper for seasoning
Ingredients
Tofu and vegetables
peanut sauce
Tahini and Turmeric sauce
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Instructions
- Make the peanut sauce by placing all the ingredients into a blender and blend until smooth.
- Place the cubed tofu into a bowl and pour over the peanut sauce and ensure that it is all covered by the sauce.
- Place the tofu on a oiled baking sheet. Add extra sauce to each tofu cube. Put into oven on 180C for 25 minutes. Then remove from the oven and set aside.
- Place the sweet potato and a baking sheet and drizzle over olive oil and season. Bake for 20-25 minutes or until soft.
- Place the red pepper on a baking sheet and drizzle with olive oil. Bake for 10 minutes.
- To make the tahini turmeric sauce, combine all the ingredients into a blender and blend until smooth.
- In a large bowl, place at the bottom 100g of fresh spinach and then add on top in layers the tofu, steamed broccoli, chopped avocado, shredded cabbage, red pepper, and sweet potato. Serve with the sauce.
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