SPICY PEANUT TOFU BUDDHA BOWL

Here’s a tasty plant-based recipe featuring crispy tofu, fresh veggies, and a spicy peanut sauce. You can sub the tofu for chickpeas and the peanut butter for sun butter or tahini.

Vegan, Vegetarian, Dairy Free, Gluten Free, Plant Based

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Ingredients

• Tofu:

• 1 package of organic extra-firm tofu, cubed

• 2 T tamari

• 1/2 t paprika

• 1/2 t garlic powder
  

  Rice & Veggies:

• 1-1/2 c cooked brown jasmine rice

• 1/2 t ground cumin

• 1 t garlic powder

• 1/4 t of each: paprika, pink salt, pepper

• splash of rice wine vinegar

• 2 c fresh organic baby spinach

• 1 c broccoli florets

• 1/2 c zucchini, diced

• 3/4 c carrots, shredded

• 3/4 c purple cabbage, shredded
  

  Spicy Peanut Sauce:

• 6 T peanut butter

• 2 T tamari

• 1 T rice wine vinegar

• 1 T fresh lime juice

• 4 t pure maple syrup

• 3 garlic cloves, minced

• 2 t fresh grated ginger

• 2-3 t siracha

• 4-6 T warm water (to thin out sauce)

• Red pepper flakes (optional)

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Directions

Cook the rice according to the package instructions. Once cooked, add the rice wine vinegar and stir with a fork.

While the rice cooks, preheat the air fryer to 400 degrees. Toss all of the tofu ingredients into a bowl and stir to combine. Spread the mixture evenly and air fry for 10-12 minutes. Set aside.

In a large skillet, sauté the vegetables (minus the spinach) and spices until they start to soften. Add the rice and stir to combine.

In a small bowl, whisk together the sauce ingredients, adding a little water at a time until the desired consistency. Taste and adjust the heat level.

To serve, add the fresh spinach to a bowl. Top with the rice and veggie mixture. Add the tofu and drizzle the peanut sauce on top.

Enjoy!