Peanut Tofu Buddha Bowl #vegetarian #buddha #bowl #peanut #easy

Peanut Tofu Buddha Bowl  #vegetarian #buddha #bowl #peanut #easy

Shelled nut Tofu Buddha Bowl! A without gluten and veggie lover lunch or supper. Dark colored rice, the BEST shelled nut tofu, vegetables and simmered broccoli in a basic nut sauce. On the off chance that you are searching for a sound buddha bowl formula, this is it!

We landed back home late Friday night, set up with caffeine and humming from the post-get-away high. In the wake of pushing through 5 scenes of Making a Murderer (fixated on) take-out pizza, we welcomed the dawn by at long last going to bed.

I'm savoring these snapshots of zero-duty. Indeed, there are bags to unload, messages that need reacting, and a zillion other to-do errands, however right now I simply need to move once more into the bustling pace of life as gradually as would be prudent.

Obviously, when your get-away finishes on New Year's Day, there's a slight feeling of uneasiness that pursues. Is everybody making arrangements and objectives without me? It appears my facebook and instagram have been taken over with promises to improve, be better, look better.

Peanut Tofu Buddha Bowl  #vegetarian #buddha #bowl #peanut #easy

Also try our recipe : Broccoli Cauliflower Salad #cauliflower #vegan #salad #breakfast #vegetarian

INGREDIENTS

Tofu Buddha Bowl

  • 2 cups cooked brown rice
  • 1 cups shredded carrots
  • 2 cups spinach leaves
  • 2 cups broccoli florets
  • 2 teaspoons olive oil or additional sesame oil, divided
  • 1 cup chickpeas (drained and rinsed, if using canned)
  • salt/pepper
  • 16 oz extra firm tofu, pressed and drained

Peanut sauce

  • 1–2 tablespoons toasted sesame oil
  • 1/4 cup low sodium soy sauce
  • 1/4 cup 100% pure maple syrup
  • 2 teaspoons chili garlic sauce
  • 1/4 cup creamy or crunchy peanut butter

INSTRUCTIONS

  1. Preheat the oven to 400 degrees F. Cube tofu and place in a single layer on a non-stick baking sheet and cook for 25 minutes. If you aren’t using a non-stick baking sheet, lightly spray with cooking spray. Remove from oven and place in a shallow bowl.
  2. Whisk together the ingredients for the sauce (sesame oil, soy sauce, maple syrup, chili garlic sauce, peanut butter) until creamy and smooth. Add 1/2 of the sauce to the tofu bowl and let marinate while you prepare the rest of the ingredients.
  3. Toss the broccoli with 1 teaspoon sesame or olive oil and a pinch of salt and pepper. Place in the oven and roast for 20 minutes until just tender.
  4. Heat remaining olive or sesame oil in a large nonstick skillet over medium heat. Add tofu, in batches, along with the marinating sauce until crispy and golden browned, about 3-4 minutes.
  5. To assemble, divide the brown rice among 4 bowls, top each bowl with 1/4 cup shredded carrots, 1/2 cup spinach leaves, 1/4th broccoli, 1/4 cup garbanzo beans and a few pieces of tofu. Drizzle with remaining peanut sauce.


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