Peanut Tofu Buddha Bowl

ingredients

• Tofu Buddha 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
• 1/4 cup 100% pure maple syrup
• 2 teaspoons chili garlic sauce
• 1/4 cup creamy or crunchy peanut butter

method

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.

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.

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.

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.

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.