Tofu Buddha Bowl
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 400 g | Tofu | (extra firm) |
| .5 | Cucumber | |
| 2 | Scallions | |
| 60 g | Spinach | |
| 80 g | Edamame | |
| .5 | Avocado | |
| 100 g | Brown rice | |
| 4 cloves | Garlic | |
| 2 tbsp | Ginger | |
| 2 tbsp | Mayonnaise | |
| 4 tbsp | Soy sauce | |
| .5 tbsp | Cornstarch | |
| 1 tbsp | Sesame oil | |
| 2 tbsp | Sriracha |
- Cut the tofu into 32 equal cubes. Place in a medium size shallow container so the cubes are in 1 even layer. In a small measuring cup or bowl, add the soy sauce, ginger and crushed or minced garlic. Pour 2/3 of the marinade over the tofu, gently flipping to make sure all sides are covered. Keep one tablespoon of marinade aside for the veggies, and marinate the tofu for at least 30 minutes.
- Meanwhile, peel and dice the cucumber and chop the scallions, separating whites from greens. Transfer the scallion whites and cucumbers to a small bowl and toss with the remaining marinade. Set aside.
- Sprinkle marinated tofu with the cornstarch, tossing gently to coat. In a large skillet, heat the sesame oil over high heat. Add the tofu and cook for 2- 3 minutes, until the first side is browned. Flip cubes with a spatula, cooking each side for a couple minutes until evenly browned on all sides. Toss with remaining marinade.
- Layer serving bowls with greens, rice, edamame and cucumber/scallion mixture, avocado and the cooked tofu. Mix the sriracha and mayo, and drizzle over the top. Garnish with scallion greens and optional sesame seeds.
Fat:
35g
Saturates:
4.8g
Sugars:
7.7g
Protein:
30.6g
Carbs:
61.5g
Fiber:
8.4g
54.5%
Calories
62.1%
Carbs
36%
Protein
87.5%
Fat
33.6%
Fiber