Mediterranean Tofu Buddha Bowl (Vegan + High Protein)

avocadoskillet.com

Judy Langemo Roth

subheading: Veggies and Tofu:

1 block tofu - drained pressed and cubed

1 zucchini - roughly chopped

~8 baby potatoes - roughly chopped

1 teaspoon salt

1 teaspoon pepper

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon za'atar

1 teaspoon onion powder

1 to 2 tablespoon liquid oil I like avocado or olive

subheading: Yellow Quinoa (can sub with another grain):

1 to 2 tablespoon coconut oil

2 garlic cloves - minced

1 teaspoon cumin

1 teaspoon turmeric

1 teaspoon onion powder

1 teaspoon za'atar

salt/pepper to taste

juice from ½ lemon

1 cup quinoa

2 cups vegetable broth

subheading: Yogurt sauce:

½ cup vegan yogurt

¼ cup olive oil

juice from ½ lemon

¼ cup dill - finely chopped

2 garlic cloves - minced

salt/pepper to taste

+ one small cucumber - finely sliced or greens of choice optional

Directions at avocadoskillet.com

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