PEANUT 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)
🔅16 oz extra firm tofu, pressed and drained
🔅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
🔅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.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.
🔅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.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.
🔅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.
Enjoy!🌿 #vegan #veganfood #veganfoodporn #veganfoodshare #veganfoodie #veganfoodies #veganfoods #veganfoodlovers #veganfoodpics #veganism #veganlove #veganshare #veganlunch #veganlifestyle #food #crueltyfree #animalactivist #animalnews #animallover #repost