Buddha Bowl
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
16 oz. Extra Firm Tofu2 Red Bell Peppers1/2 Red onion10 oz. fresh baby spinach12 large baby carrots1 cup quinoaApprox. 2 tbsp canola oil for sautéingSauce:1/3 cup low sodium soy sauce1 tbsp sesame oil1 tbsp sriracha chile sauce
Cut tofu into 1/2 inch slices. Lay on a paper towel. Lay another paper towel on top, cover with a cutting board. Put a heavy bowl or other weight on top. This will help remove excess moisture.
Start cooking the quinoa as directed by the package. Usually 2 cups of water per cup of quinoa. Boil water and add quinoa. Lower heat and simmer for 15-18 minutes.
Add sesame oil, soy sauce and chile sauce to a small bowl and whisk to combine.
While quinoa is cooking, add tofu to baking dish and add sauce. Marinate til ready to sautée.
Cut up veggies to desirable size. Add veggies to a sautéed pan, starting with the onions and ending with the spinach. Story fry until spinach is wilted. Remove from heat and set aside.
Add small amount of canola oil to pan and sautée tofu over medium high heat for about 4 mins per side. Reserve marinade for serving.
Caution, will splatter due to moisture content in tofu.
Serving Size: 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user MEWALKE.
Start cooking the quinoa as directed by the package. Usually 2 cups of water per cup of quinoa. Boil water and add quinoa. Lower heat and simmer for 15-18 minutes.
Add sesame oil, soy sauce and chile sauce to a small bowl and whisk to combine.
While quinoa is cooking, add tofu to baking dish and add sauce. Marinate til ready to sautée.
Cut up veggies to desirable size. Add veggies to a sautéed pan, starting with the onions and ending with the spinach. Story fry until spinach is wilted. Remove from heat and set aside.
Add small amount of canola oil to pan and sautée tofu over medium high heat for about 4 mins per side. Reserve marinade for serving.
Caution, will splatter due to moisture content in tofu.
Serving Size: 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user MEWALKE.
Nutritional Info Amount Per Serving
- Calories: 415.7
- Total Fat: 17.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,378.2 mg
- Total Carbs: 48.2 g
- Dietary Fiber: 8.0 g
- Protein: 22.4 g
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