Vegan Tofu Edamame Buddha Bowl

runningonrealfood.com

Chazz Rose

subheading: For the Baked Tofu:

1 package firm or extra-firm tofu

2 tablespoons soy sauce or gluten-free tamari

2 teaspoons garlic powder

1 teaspoon black pepper

subheading: For the Almond Satay Sauce:

3 tablespoons almond butter

2 tablespoons sweet chili sauce

3 tablespoons gluten-free tamari or soy sauce

1 teaspoon apple cider vinegar

¼ cup light coconut milk

subheading: For the Bowls:

2 cups cooked shelled edamame ( ½ a cup per bowl)

1 medium red or green cabbage, roughly sliced ( 1 to 2 cups per bowl)

4 medium carrots, grated ( 1 carrot per bowl)

2 cups cooked brown rice ( ½ cup per bowl)

Directions at runningonrealfood.com

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