Tofu Buddha Bowl with Tahini Dressing
Serves
2
Prep Time
15 minutes
Cook Time
25 minutes
Ingredients
3 oz (85 g) quinoa, raw
1 tsp black sesame seeds, to garnish
For the tofu:
8 oz (230 g) tofu, firm
1 tbsp tamari sauce
1 tsp maple syrup
1 tbsp corn starch
8 oz (230 g) tofu, firm
1 tbsp tamari sauce
1 tsp maple syrup
1 tbsp corn starch
For the vegetables:
5.3 oz (150 g) cherry tomatoes, halved
½ cucumber, chopped
1 carrot, sliced
½ avocado
5.3 oz (150 g) cherry tomatoes, halved
½ cucumber, chopped
1 carrot, sliced
½ avocado
Nutrition
(Per Serving)
Calories
601
Fats
33 g
Protein
24 g
Carbs
52 g
Instructions
- Preheat the oven to 370°F (190°C) and line a baking sheet with baking paper. Cook the quinoa according to instructions on the packaging.
- Cut the tofu into small cubes and place in a bowl with the remaining tofu ingredients and 1 tbsp of olive oil, stirring until well combined. Place the tofu on the baking sheet and bake in the hot oven for 25 minutes until browned. Remove from the oven and set aside to cool.
- Make the dressing by combining all the dressing ingredients together in a small bowl. Add a little water to reach the desired consistency.
- Once the quinoa has cooked, divide between 2 bowls, top with the tofu and vegetables, drizzle over the dressing, and sprinkle with sesame seeds to serve.