Peanut Tofu Buddha Bowl

by Jac's Veghead (follow)
Easy (2874)      Dinner (2274)      Healthy (1888)      Lunch (1798)      Vegetarian (1517)      Vegan (744)      Gluten Free (672)      Dairy Free (311)      Peanut Butter (73)      Egg Free (69)     
This Peanut Tofu Buddha Bowl is a healthy and nourishing lunch or dinner that is packed with vitamins, minerals, protein, healthy fats, tonnes of fiber and contains cooked and raw vegetables.

This is a perfect autumn dish to enjoy in the remaining rays of sunshine alongside some hot miso soup or a cold beer.

Preparation Time: 10 minutes
Cooking Time: 50 minutes
Makes: 4 servings

Tofu Bowl
2 cups cooked brown rice
1 cup shredded carrots
2 cups spinach leaves
1 broccoli head
2 teaspoons olive oil
1 cup chickpeas
Salt and pepper
450 grams firm tofu

Peanut Sauce
2 tablespoons sesame oil
cup soy sauce
cup maple syrup
2 teaspoons chili garlic sauce
cup peanut butter

Chilli sauce to serve.

Preheat the oven to 200 degrees C. Cube the tofu and spread out onto a lined tray and cook for 25 minutes. Once golden remove from oven and place in a bowl.

To prepare the sauce, whisk together the ingredients for the sauce until creamy and smooth. Cover the cooked tofu in half the sauce and let marinate. Place the rest of the sauce to the side.

Toss the broccoli with 1 teaspoon olive oil and a pinch of salt and pepper place on the same lined tray you used before and roast for 20 minutes.

Heat the sesame oil in a nonstick pan over medium heat. Add the marinated tofu and cook until crispy and browned, about 3 to 4 minutes.
To assemble, divide the brown rice between 4 bowls, top each bowl with the shredded carrots, spinach leaves, roasted broccoli, chickpeas and tofu.
Drizzle with remaining peanut sauce, and chilli sauce if using, and enjoy.

#buddha bowl
#peanut butter
#gluten free
#dairy free
#egg free
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