Sugared Coconut

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Sesame Tofu & Broccoli Buddha Bowl

Sesame Tofu and Broccoli Buddha Bowl Recipe:

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What you need for:

Tofu:

  • 1 Packet Organic Sprouted Tofu

  • 1 Tbsp Low Sodium Tamari

  • 1 Tbsp Organic Black Sesame Seeds

Edamame:

  • 1 Cup Frozen Edamame

  • 1 Tsp Pink Salt

Cabbage:

  • 1 Cup Cabbage

  • 1/4 Tbsp Tamari

Broccoli:

  • 1 Organic Broccoli

  • 1 Tbsp Tamari

  • 1/4 Tbsp Coconut Aminos

  • 1/2 Tbsp Sesame Oil

  • 1 1/2 Tbsp Black Sesame Seeds

Quinoa:

  • 1 Cup Cooked Quinoa of Choice

Ginger and Turmeric Tahini Sauce:

  • 3 Tbsp Tahini

  • 1 Tsp Turmeric

  • 2 Tsp Freshly Grated Ginger

  • 1 Tsp Tamari

  • 1/2 Tsp Lemon Juice

  • 2 Tsp Filtered Water

  • 1/2 Tsp Pink Salt

 

What to do for:

Tofu:

  1. Preheat oven to 400 Degrees Fahrenheit and line a baking sheet with parchment paper

  2. Press water out of tofu

  3. Cut tofu into small cubes

  4. In a large bowl mix together the tofu, tamari, and sesame seeds

  5. Bake for 25 minutes

Edamame:

  1. In a small pot, bring 1 cup of water to a boil.

  2. Add in edamame

  3. Boil for 3-5 minutes

  4. Drain

  5. Sprinkle with sea salt

Cabbage:

  1. Rinse and shred cabbage

  2. Drizzle with Tamari

Broccoli:

  1. Rinse and chop broccoli florets

  2. In a large bowl combine all seasonings

  3. Mix broccoli into the sauce

  4. Bake with the tofu for 20 minutes

Quinoa:

  1. Prepare quinoa as you would normally

Ginger and Turmeric Tahini Sauce:

  1. Blend all ingredients in food processor until smooth

 

Now you can prep your bowl!