Buddha Bowl with baked Tofu and Edamame

Ingredients (2 servings)

• 150 g whole grain rice
• 250 g tofu
• 2 tbsp tamari or soy sauce
• 1 pinch garlic powder
• 1 pinch black pepper
• 100g edamame, shelled
• ½ head pointed or red cabbage
• 2 carrots

SAUCE

• 4 tbsp nut butter (e.g. almond, peanut) or tahini
• 2 tbsp sambal oelek
• 3 tbsp tamari or soy sauce
• 1 tsp apple cider vinegar
• 40 ml coconut milk or other plant drink

Instructions

1. Cut tofu into cubes, place in a bowl, and toss with soy sauce, pepper, and garlic powder.
2. Line a baking sheet with parchment paper, place the seasoned tofu cubes on the tray and bake for 30 minutes. Flip once half way through.
3. Slice cabbage, place on a baking tray, sprinkle with salt and pepper and roast for 30-40 minutes until starting to brown and crisp.
4. Cook rice according to package instructions.
5. Use a peeler to cut carrot into thin strips.
6. Bring water to a boil and use a metal colander to steam shelled edamame.
7. Combine all sauce ingredients and whisk until smooth.
8. Divide rice, carrots, edamame, cabbage, and tofu into bowls and drizzle a generous serving of sauce on top.

Sweet Garlic Salmon
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