Tofu Buddha Bowl Recipe By Tasty Food

BUDDHA BOWL MEAL PREP RECIPE BY TASTY

Steps:

• Preheat oven to 450°F (230°C).
• Heat olive oil in a skillet over medium heat. Add chickpeas, salt, pepper, cumin, garlic powder, turmeric, and chili flakes, and stir until toasted. Remove from pan.
• Heat sesame oil in a skillet over medium heat. Add tofu, and sprinkle with ginger powder, garlic powder, salt, and pepper. Sear until a golden crust forms, then flip and do the same for the other side. Set aside.
• On a baking sheet, toss sweet potatoes and broccoli in oil, salt, and pepper. Bake for 30 minutes.
• In a bowl, combine ingredients for each sauce. Divide into 4 small tupperware containers.
• To build the bowls, fill four tupperwares half with quinoa, half with brown rice. Layer the ingredients of each bowl on top.
• When ready to eat, pour on dressing.
• Enjoy!

TOFU BUDDHA BOWL RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Make the tofu marinade: In a medium bowl, mix together the sesame oil, mirin, Fiery spice blend, and salt.
• Cut the tofu lengthwise into ½-inch (1 ¼ cm) wide slabs, then cut each slab in half lengthwise. Cut each strip into ½-inch (1 ¼ cm) wide cubes. Toss with the marinade, then cover with plastic wrap marinate in the fridge for at least 1 hour.
• Fill a large pot with cold water, season well with salt, and add the sweet potatoes. Bring to a boil over medium-high heat. Reduce the heat to low and simmer until the sweet potatoes can be pierced with a fork but still give some resistance, about 20 minutes.
• Remove sweet potatoes from the pot and set aside to cool. Drop in the broccoli florets and blanch for 90 seconds. Remove the broccoli and shock in an ice bath to stop the cooking. Cool completely, about 60 seconds, then transfer to a paper towel-lined plate to drain.
• Cut the cooled sweet potato into ½-inch (1 ¼ cm) wide half moons and season with salt to taste.
• On a lightly greased baking sheet, spread out the marinated tofu and sweet potato. Bake for 20 minutes, until sweet potatoes and tofu begin to brown.
• While the sweet potatoes and tofu cook, make the peanut sauce: In a medium bowl, whisk together the peanut butter, apple cider vinegar, Fiery spice blend, and ¼ cup water. Add more water as necessary to achieve a pourable, but not runny, consistency. Season with salt to taste.
• Assemble the bowls: Add 1 cup (170 G) of quinoa to the bottom of a serving bowl, then arrange about 2½ ounces (70 G) of tofu, ½ cup (112 G) sweet potato, ½ cup (75 G) broccoli florets, ½ cup (50 G) purple cabbage, ¼ cup (30 G) cucumber, and 4-5 slices of avocado on top. Drizzle with 2-3 tablespoons peanut sauce and top with crushed peanuts, cilantro, and mint.
• Enjoy!

PROTEIN-PACKED BUDDHA BOWL RECIPE BY TASTY

Steps:

• Make the marinade: In a small bowl, combine the vegetable oil, sesame oil, hot sauce, thyme, paprika, and salt. Set aside.
• Add the marinade and tofu to a container and marinate for at least 30 minutes, or up to a day.
• Preheat the oven to 400ºF (200ºC).
• Lay the sweet potato, onion, and garlic on a baking sheet and drizzle with oil. Season with salt and pepper. Bake for 20-25 minutes.
• In a medium bowl, add the chickpeas, salt, pepper, chili powder, and garlic powder to a bowl and stir to combine.
• Transfer chickpeas to a skillet and cook over medium heat for about 10 minutes. Set chickpeas aside.
• Fry the tofu in the same pan for about 10 minutes on each side.
• Slice tofu to your preference.
• Combine the quinoa, greens, sweet potatoes, onions, chickpeas, carrots, tofu, and avocado in a medium-large bowl and top off with lemon juice
• Enjoy!

BáNH Mì BOWL WITH CRISPY TOFU RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Wrap tofu in an absorbent towel. Set cast-iron skillet or other heavy object on top for 15-20 minutes to remove extra moisture.
• Unwrap tofu and cut into small cubes. Transfer to a baking sheet and season with a pinch of salt and pepper.
• Bake for about 20 minutes, or until the tofu is firm to the touch and golden brown.
• In a medium bowl, add soy sauce, vinegar, sesame oil, garlic, and ginger. Stir to combine.
• Spiralize the cucumber and carrots into a large bowl.
• Transfer veggies to a bowl and assemble with tofu, brown rice, cilantro, green onions, red cabbage, radishes, mint, jalapeños, and sauce.
• Enjoy!

TOFU BOWL RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Drain the tofu, then wrap in a clean kitchen towel or a few layers of paper towels and place on plate or tray. Place a heavy pot or something flat and heavy on top of the tofu and press for 10 minutes, checking halfway through to replace the towel if soaked through.
• Cook the quinoa according to the package instructions. Set aside.
• Cut the tofu into 1-1½-inch cubes.
• In a medium bowl, mix together 1½ teaspoons of the Hearty spice blend, 1 teaspoon salt, and 3 tablespoons olive oil. Add the tofu and gently toss until well coated.
• In a large bowl, toss the squash rings with 1 tablespoon of olive oil and season with salt.
• Spread the tofu in a single layer on ½ of a baking sheet and the seasoned squash on the other ½.
• Bake for 20 minutes, until the squash rings are tender and golden brown and the tofu has a nice golden crust.
• Heat 2 teaspoons of olive oil in a medium pan over medium-low heat. Add the remaining ½ teaspoon Hearty spice blend and cook until fragrant, about 1 minute. Add the kale and cook, stirring frequently, for about 5 minutes, until wilted.
• Make the garlic tahini sauce: In a medium bowl, whisk together the garlic, tahini, lemon juice and zest, water, Hearty spice, and salt. If the sauce seizes up or appears too dry, add about 1 teaspoon of water at a time and mix until smooth.
• Assemble the bowls: Divide the quinoa between 2 wide, shallow bowls. Top with the kale, squash, and tofu. Drizzle the sauce over and garnish with sesame seeds and chives.
• Enjoy!