🥗 Tofu Buddha Bowl with Quinoa

⏱️ Prep: 30m  |  ⏲️ 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. Cube 1 block of firm tofu, add it to the marinade and toss gently to coat.
3. 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.
4. Heat a non-stick pan over medium-high heat and cook the marinated tofu until golden brown on all sides, about 8 minutes. While it cooks, slice 1 avocado.
5. Arrange the cooked quinoa, shredded cabbage, julienned carrot, sliced cucumber and sliced avocado in a serving bowl.
6. Top the bowl with the cooked tofu.
7. Drizzle over any remaining marinade.
8. Garnish with 1 tbsp sesame seeds and fresh coriander, and serve.