Tofu Buddha Bowl Recipe by Tasty

tasty.co

Ireland

2 tablespoons sesame oil

2 tablespoons sweet mirin

1 tablespoon Club House® Fiery Spice Blend

1 teaspoon kosher salt, plus more to taste

16 oz extra firm tofu (455 g)

2 medium sweet potatoes, peeled

2 medium broccoli crowns

6 cups cooked quinoa (1 kg)

3 cups purple cabbage (300 g), thinly sliced

1 english cucumber, julienned

1 large avocado, thinly sliced

⅓ cup roasted peanuts (40 g)

3 tablespoons fresh cilantro leaves, for garnish

3 tablespoons fresh mint leaf, torn for garnish

subheading: FIERY PEANUT SAUCE:

2 tablespoons sesame oil

2 tablespoons apple cider vinegar

1 tablespoon Club House® Fiery Spice Blend

⅓ cup cold water (80 mL), as needed

kosher salt, to taste

Directions at tasty.co

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