Tofu Buddha Bowl

Name: Tofu Buddha Bowl
Ingredients: 2 tbsps (30 ml) sesame oil; 2 tbsps (30 ml) sweet mirin; 1 tbsp (15 ml) fiery; 1 tsp (5 ml) kosher salt, plus more to taste; 1 package (16 oz) (450g) extra-firm tofu, drained and patted dry; 2 medium sweet potatoes, peeled; 2 medium broccoli crowns, cut into florets; 6 cups (1 1/2 liters) cooked quinoa; 3 cups (750 ml) purple cabbage, thinly sliced; 1 English cucumber, julienned; 1 large avocado, thinly sliced; 1/3 cup (75 ml) crushed roasted peanuts, for garnish; 3 tbsps (45 ml) fresh cilantro leaves, for garnish; 3 tbsps (45 ml) torn fresh mint leaves, for garnish; 1/2 cup (125 ml) natural smooth peanut butter; 2 tbsps (30 ml) apple cider vinegar; 1/4 to 1/3 cup (60 to 75 ml) cold filtered water; Kosher salt, to taste

www.clubhouse.ca

Skip the takeout tonight – and make it yourself! This tofu bowl is just like your restaurant favourite thanks to a craveable, spicy peanut sauce made with Fiery Seasoning from the Tasty™...

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Tofu Buddha Bowl

View full recipe on www.clubhouse.ca

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 www.clubhouse.ca.

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