1 minute read
Sam RosenbergTofu Bowl with Peanut Butter Sauce
by scharle
Tofu Bowl with Peanut Butter Sauce By: Sam Rosenberg
Ingredients (serves ~4):
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Peanut sauce • ½ cup peanut butter natural, unsweetened • 2 tablespoons low sodium soy sauce • 1 tablespoon rice vinegar • 2 tablespoons brown sugar • 2 teaspoons chili garlic sauce more or less to taste • 1 tablespoon fresh lime juice • 3 garlic cloves pressed or grated • 1 tablespoon ginger root grated • 2-4 tablespoons warm water
Everything else • 2 sweet potatoes, peeled and diced into 1 cm cubes • One head of broccoli (chopped into in small pieces) • One head of cauliflower (chopped into in small pieces) • 4 servings of quinoa, brown or white rice • 1 pack of firm tofu
Instructions:
1. Prepare rice/quinoa as noted on the package. 2. Chop up the broccoli, cauliflower and sweet potatoes. 3. Put veggies on baking sheet with oil, salt and pepper and cook in oven @ 425 for 25-30 min, mixing around halfway through. 4. Sautee tofu on pan with oil, salt and pepper until starts to brown. 5. While cooking, prepare the sauce in a bowl. 6. After all cooking/prep is done, mix it all together with rice/quinoa as the base and drizzle sauce on top or mix within.
