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Name: Tofu Buddha Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 14 oz. extra firm tofu; 2 Tbsp. sesame oil; 1/4 cup soy sauce; 3 Tbsp. molasses; 2 Tbsp. lime juice; 1 Tbsp. Sriracha; 1 lb. fresh broccoli florets only; 3 medium carrots peeled and thinly sliced; 1 red bell pepper thinly sliced; 8 oz. fresh spinach sautéed with olive oil and garli; 2 cups cooked quinoa or brown rice

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INGREDIENTS

14 oz. extra firm tofu
2 Tbsp. sesame oil
1/4 cup soy sauce
3 Tbsp. molasses
2 Tbsp. lime juice
1 Tbsp. Sriracha
1 lb. fresh broccoli florets only
3 medium carrots peeled and thinly sliced
1 red bell pepper thinly sliced
8 oz. fresh spinach sautéed with olive oil and garli
2 cups cooked quinoa or brown rice

INSTRUCTIONS

Wrap tofu in a several paper towels and set a plate on top to press out excess liquid. Once dry, unwrap tofu and cut into very small cubes (about 100 pieces).

Add sesame oil, soy sauce, molasses, lime juice, and Sriracha to a large bowl and whisk until incorporated.

Add tofu to the sauce and let marinate for 5-10 minutes, stirring occasionally. While tofu is marinating, prep veggies.

Coat air fryer with your choice of oil. Remove tofu from bowl and add to air fryer basket, leaving all marinade in bowl. Cook tofu at 370 degrees F for 15 minutes, shaking basket every 5 minutes.

Meanwhile, add broccoli, carrots, and bell pepper to bowl with marinade and mix well every few minutes.

Also, while tofu is cooking, cook spinach on the stovetop, just until wilted, making sure not to overcook.

Once tofu is done, remove from air fryer and set aside. Then add vegetables to air fryer basket, again leaving marinade in bowl. Cook vegetables for 10 minutes, giving the basket a good shake every few minutes.

In a large serving bowl - begin to build your Buddha Bowl. First add cooked quinoa (or rice), then spread the cooked veggies evenly. Next add the cooked spinach, and finally the tofu. Pour over remaining marinade and garnish with sesame seeds. Enjoy!

NOTES

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Tofu Buddha Bowl

14 oz. extra firm tofu
2 Tbsp. sesame oil
1/4 cup soy sauce
3 Tbsp. molasses
2 Tbsp. lime juice
1 Tbsp. Sriracha
1 lb. fresh broccoli florets only
3 medium carrots peeled and thinly sliced
1 red bell pepper thinly sliced
8 oz. fresh spinach sautéed with olive oil and garli
2 cups cooked quinoa or brown rice

Wrap tofu in a several paper towels and set a plate on top to press out excess liquid. Once dry, unwrap tofu and cut into very small cubes (about 100 pieces).

Add sesame oil, soy sauce, molasses, lime juice, and Sriracha to a large bowl and whisk until incorporated.
Add tofu to the sauce and let marinate for 5-10 minutes, stirring occasionally. While tofu is marinating, prep veggies.

Coat air fryer with your choice of oil. Remove tofu from bowl and add to air fryer basket, leaving all marinade in bowl. Cook tofu at 370 degrees F for 15 minutes, shaking basket every 5 minutes.

Meanwhile, add broccoli, carrots, and bell pepper to bowl with marinade and mix well every few minutes.

Also, while tofu is cooking, cook spinach on the stovetop, just until wilted, making sure not to overcook.

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Nutrition

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Serving Size: 1 (1519g)
Recipe Makes: 1

Calories: 510
Calories from Fat: 263 (52%)

Amt Per Serving		% DV

	Total Fat 29.2g	39 %
	Saturated Fat 4.1g	21 %
	Monounsaturated Fat 10.8g
	Polyunsanturated Fat 12.1g
Cholesterol 0mg		0 %
Sodium 61.1mg		2 %
Potassium 4914.1mg		129 %
Total Carbohydrate 53.7g		16 %
	Dietary Fiber 15.2g	61 %
	Sugars, other 38.4g
Protein 25.3g		36 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 510

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