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TERIYAKI TOFU BUDDHA BOWL

Simple bowl of roasted delicious goodness

TERIYAKI TOFU BUDDHA BOWL

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  • Extra-firm, water-packed tofu

Teriyaki Marinade/Sauce

  • 70 ml soy sauce

  • 30ml water

  • 2 tablespoons brown sugar

  • 1 tablespoon mirin

  • 1 large clove garlic, minced

  • 1 tsp grated ginger

  • 1 tablespoon rice vinegar

  • ½ lime juiced

  • 1 tablespoon sesame oil

TO BAKE - VEGETABLES

  • 2 Tbsp olive oil

  • 1/2 red onion, sliced in wedges

  • ½ red pepper

  • 150g squash & sweet potato diced

  • Slices of red cabbage

  • ½ head of broccoli, cut into florets

  • 2 big handfuls kale, larger stems removed

Baked Chickpeas

  • 1 x 400g can chickpeas, drained, rinsed

  • ¼ teaspoon turmeric

  • Sprinkle of chilli powder/flakes

  • 1/4 tsp each salt + pepper

  • 1 tablespoon olive oil

RAW – GRATED – all optional

  • Fresh baby spinach leaves

  • Handful edamame beans, blanched

  • 1/2 avocado sliced

  • Pumpkin & sesame seeds, toasted


Marinated Tofu

  1. Slice open a package of extra-firm, water-packed tofu and drain the water.

  2. Lay paper towel on a cookie sheet or tray

  3. Spread the slices of tofu out in a single layer. The cover with another layer of paper towel

  4. Set some heavy objects on top. Leave for 15 minutes

  5. Once the tofu is pressed, leave it in the marinade for 15 minutes.

  6. Then bake it with your vegetables for 30 minutes, turning them over after 15 minutes.


Baked Chickpeas

  1. Mix the chickpeas with the oil and flavours

  2. Bake for 20 minutes

Once everything is ready combine and enjoy!

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