Peanut Tofu Buddha Bowl

prep 20 mins

cook 15 mins

total 35 mins

4 bowls

Ingredients

• Tofu 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)

• salt/pepper

• 16 oz extra firm tofu, pressed and drained

• Peanut sauce

• 1-2 tablespoons toasted sesame oil

• 1/4 cup low sodium soy sauce gluten free

• 1/4 cup 100% pure maple syrup

• 2 teaspoons chili garlic sauce

• 1/4 cup creamy or crunchy peanut butter

Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.