Buddha Bowl

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Press the tofu for at least 15 minutes to remove excess water, then cut it into 1-inch cubes.

2. 2

   In a medium bowl, toss the tofu cubes with 2 tbsp soy sauce and 1 tbsp sesame oil. Sprinkle with cornstarch and toss to coat evenly. Drizzle with avocado oil and toss one last time. Spread the tofu in a single layer on the prepared baking sheet.

3. 3

   Bake the tofu for 20-25 minutes, flipping halfway through, until the edges are golden brown and crispy.

4. 4

   While the tofu bakes, cook the quinoa. In a medium saucepan, combine the rinsed quinoa and 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.

5. 5

   As the tofu and quinoa cook, prepare the dressing. In a small bowl, whisk together the peanut butter, remaining 3 tbsp soy sauce, lime juice, maple syrup, minced garlic, and grated ginger until smooth. Slowly whisk in hot water, 1 tablespoon at a time, until the dressing reaches your desired consistency.

6. 6

   Prepare the fresh components. Shred the carrots and red cabbage, and slice the cucumber. Slice the avocados just before serving to prevent browning.

7. 7

   To assemble, divide the cooked quinoa evenly among four bowls. Arrange the crispy tofu, shredded carrots, cucumber, red cabbage, edamame, and avocado slices over the quinoa. Drizzle generously with the peanut dressing and garnish with sesame seeds and chopped peanuts before serving.