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Buddha Bowl with baked Tofu and Edamame

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 oat cuisine or coconut milk

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.

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