Tofu Buddha Bowl - Chloe Ting Recipes

Ingredients

• 400g kabocha squash
• 200g broccoli
• 350g cauliflower
• 1 large avocado
• 370g pressed tofu
• Handful of pea shoots
• 6 mini bell peppers
• 2 tsp soy sauce - for the tofu marinade
• 3 tsp coconut aminos - for the tofu marinade
• 1/4 tsp ginger - for the tofu marinade
• Oil to coat - for the tofu marinade
• Sesame seeds - for the tofu marinade
• 2 tbs sesame flour - for the ginger sesame sauce
• 1/4 lime, juiced - for the ginger sesame sauce
• 2 drops stevia - for the ginger sesame sauce
• 1 tsp soy sauce - for the ginger sesame sauce
• 1 tsp sesame oil - for the ginger sesame sauce
• 1/8 tsp ginger powder - for the ginger sesame sauce
• 3 tsp coconut aminos - for the ginger sesame sauce
• 60g water - for the ginger sesame sauce