Tofu Buddha Bowl

A Buddha Bowl is a round bowl filled with healthy, colorful, and varied vegetarian food.
Try this Buddha Bowl with Tofu and other colorful toppings!

Ingredients:

For the sauce:
⅓ cup (90 g) peanut butter
3 tablespoons dark soy sauce
1 tablespoon SRIRACHA hot sauce
1 tablespoon rice vinegar
½ lime (juice squeezed)
1 teaspoon minced ginger
4 tablespoons water

For the Buddha bowls:
1 block (300 g) extra-firm TOFU
1 broccoli, cut into florets
1 tablespoon sesame oil
1 can (400 g) chickpeas, drained and rinsed under running water
½ tablespoon olive oil
½ teaspoon chili powder
1 teaspoon garlic granules
1 cup (200 g) bolivian pigeon peas
1 small zucchini
¼ red cabbage (200 g)
To serve: cilantro, spring onions and sesame seeds seeds

Directions:

1. Preheat oven to 200°C.
2. Prepare the sauce: mix peanut butter, soy sauce, SRIRACHA, rice vinegar, lime juice and chopped ginger. Mix until smooth. Then gradually add water, stirring constantly. The sauce will become slightly thinner, but should still be quite thick.
3. Next, prepare the Buddha bowls: cut the TOFU into large cubes. Place them in a bowl, then add a few tablespoons of the prepared sauce so that it covers the TOFU cubes. Set aside the rest of the sauce - you will use it later. Mix everything so that the TOFU is well coated with the sauce. Then place the TOFU cubes coated with the sauce on a baking sheet lined with baking paper.
4. Mix the sesame oil with the broccoli florets; season with salt and pepper. Place the chickpeas in a bowl and mix with the oil, chili powder, garlic granules, salt and pepper (to taste). Place the chickpeas and broccoli side by side on a large baking tray (or on two small ones separately).
5. Place the tofu, broccoli and chickpeas in the preheated oven and bake for 15 minutes. Turn them over halfway through.
6. Meanwhile, cook the scallion. Place in a saucepan with 375 ml (1.5 cups) of water and a pinch of salt. Bring to the boil, then reduce the heat and simmer for 15 minutes (covered).
7. Finely slice the courgette and cabbage. Place in a bowl with the spinach, cooked scallion, sautéed TOFU, broccoli and chickpeas. Drizzle some of the sauce you made earlier. Garnish with cilantro, scallions, and sesame seeds.
NOTE: It is important to use firm or extra firm tofu. If you are using firm tofu with liquid, you will need to press and drain it before cooking. Extra firm tofu does not need to be pressed.

Yield: 4 servings
Recipe: forkfulofplants.com