Satay tofu buddha bowl

Ingredients:

• 1 block of organic tofu

• Around 1 cup of leftover grains eg. brown rice, quinoa

• Half a bag of baby spinach leaves

• 3/4 cup edamame beans (shelled)

• Tin of chickpeas

• 1/4 tsp turmeric powder

• 1/4 tsp garlic powder

• Sesame seeds (optional)

Sauce:

• 2 heaped tbsp peanut butter

• 1/2 tsp soy sauce

• 1/4 tsp pure maple syrup

• 1/2 tsp sweet chilli sauce

• 1 garlic glove (minced)

• 1/2 tbsp boiling water

Method:

Preheat oven to 180 degrees. Drain chickpeas and spread out evenly on a baking tray, season with turmeric and garlic powder, optional to add 1 tsp of oil. Mix around and place in oven until golden.

While chickpeas are baking, drain tofu and pat dry. Cut into small, even sized cubes. Place in a non-stick pan over a medium-high heat and toss a couple of times. Mix together sauce ingredients and add 3/4 of the mixture to the pan. Cook for another 10 minutes and set aside.

While tofu is cooking, bring a small pot to boil. Once water is boiling add edamame beans and cook for 5 minutes, then drain.

Remove chickpeas from oven and tofu from stove when ready. Prepare bowls with leftover grains, fresh spinach leaves and add cooked ingredients. With the left over sauce, add 2 tsp of hot water to thin out the mixture and drizzle over bowls.

Sprinkle with sesame seeds and enjoy!

Notes:

Makes 2-3 servings.

If you haven’t got any leftover grains, cook them first and set aside.

So much goodness is packed into this dish, it is super high in plant-based protein from the tofu, chickpeas and edamame beans! The chickpeas and spinach will provide a great source of iron and the peanut butter provides healthy fats.