Spring Vegetable Buddha Bowl (vegan) - The Foodie Dietitian | Kara Lydon

Ingredients

• 1 bunch asparagus, ends trimmed
• 1 bunch radishes, stems removed and radishes halved
• 8 ounces sugar snap peas
• 3 tablespoons olive oil, divided
• Salt and pepper to taste
• 1 cup dry quinoa
• 14 ounce package extra-firm tofu, drained and pressed, cut into 3/4-inch slices
• 1 tablespoon sweet white miso paste
• 1 tablespoon soy sauce
• 2 tablespoons rice vinegar
• 2 teaspoons honey or sugar
• 1 cup cashews, soaked in 3 cups water for at least two hours
• 1 tablespoon chopped mint
• 1 tablespoon minced shallot (about 1/2 shallot)
• 1 teaspoon minced garlic (about 1 clove garlic)
• 3 tablespoons olive oil
• 1/2 cup water
• 1/2 teaspoon salt