Sesame Tofu & Broccoli Buddha Bowl

Is anyone else crazy for sesame right now? The combination of broccoli and sesame oil is just divine. Here's a fulfilling vegan buddha bowl packed with greens, plant-based protein, and of course flavour! Ps. on mine and Sams first date we got sushi and he had no idea how to use chopsticks so whenever we use them now I still tease him about it. 

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!