Tofu Buddha Bowl with Peanut Sauce Recipe | Schwartz

Ingredients

• 2 tbsp sesame oil
• 2 tbsp sweet mirin
• 1 tbsp paprika
• 1 tsp kosher salt, plus more to taste
• 1 package (16 oz) of extra-firm tofu, drained and patted dry
• 2 medium sweet potatoes, peeled
• 2 medium broccoli crowns, cut into florets
• 6 cups cooked quinoa
• 3 cups purple cabbage, thinly sliced
• 1 English cucumber, julienned
• 1 large avocado, thinly sliced
• 1/3 cup crushed roasted peanuts, for garnish
• 3 tbsp fresh cilantro leaves, for garnish
• 3 tbsp torn fresh mint leaves, for garnish
• <b> Fiery Peanut Sauce </b>
• 1/2 cup natural smooth peanut butter
• 2 tbsp apple cider vinegar
• 1 tbsp Fiery Seasoning
• 1/4 - 1/3 cup cold filtered water
• Kosher salt, to taste