Tofu Veggie Buddha Bowls
Tofu Veggie Buddha Bowls 1/2 cup San-J Tamari Soy Sauce, (divided)5 tbsp pure maple syrup, (divided)2 tsp sesame oil16 oz extra-firm tofu, (cut into
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at san-j.com.
Cooking tools:
- Zip-top bag
- Saucepan
- Stove
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Paper towel
- Spatula
- Colander
- Serving bowl
Ingredients
- 1/2 cup San-J Tamari Soy Sauce, (divided)
- 5 tbsp pure maple syrup, (divided)
- 2 tsp sesame oil
- 16 oz extra-firm tofu, (cut into bite-sized pieces)
- 2 cups quinoa
- 4 sweet potatoes, (peeled and diced)
- 1 head broccoli, (broken into florets)
- 3 tbsp olive oil, (divided)
- 1/2 tsp garlic powder
- 2 tbsp cornstarch
- Kosher or fine sea salt
- freshly ground black pepper
- 2 tbsp creamy peanut butter
- 1 cup shredded cabbage
- 1 red bell pepper, (diced small)
- 1/2 seedless cucumber, (diced small)
- Everything bagel seasoning
- cilantro leaves
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