🥗 Tofu Buddha Bowl with Quinoa

⏱️ Prep: 20m  |  ⏲️ Cook: 10m

Ingredients:

• 1 cup cooked quinoa
• 1 block firm tofu, cubed
• 2 tbsp soy sauce
• 1 tbsp maple syrup (or honey)
• 1 tbsp sesame oil
• 2 tbsp lime juice
• 2 tbsp tahini
• 1 clove garlic, minced
• 1 tsp grated ginger
• 1 cup shredded cabbage
• 1 carrot, julienned
• 1 cucumber, sliced
• 1 avocado, sliced
• 1 tbsp sesame seeds, to garnish
• Fresh coriander, to garnish

Instructions:

1. In a bowl, whisk together 2 tbsp soy sauce, 1 tbsp maple syrup, 1 tbsp sesame oil, 2 tbsp lime juice, 2 tbsp tahini, 1 clove minced garlic and 1 tsp grated ginger.
2. Add 1 block of cubed firm tofu to the marinade and toss gently to coat. Leave to marinate for 15-20 minutes. While it marinates, shred 1 cup cabbage, julienne 1 carrot, slice 1 cucumber, and cook 1 cup quinoa if you have none ready.
3. Heat a non-stick pan over medium-high heat. Add the marinated tofu and cook until golden brown on all sides. While it cooks, slice 1 avocado.
4. In a serving bowl, arrange the cooked quinoa, shredded cabbage, julienned carrot, sliced cucumber and sliced avocado.
5. Top the bowl with the cooked tofu.
6. Drizzle over any remaining marinade.
7. Garnish with 1 tbsp sesame seeds and fresh coriander, and serve.