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Easy prep

Hearty Tofu Buddha Bowls

with Almond Butter Satay Sauce

Cooking time

20 minutes

Servings

2/4

Calories

790 /serving

Sit down to a resplendent bowlful of health tonight, celebrating a wide range of flavours, textures and colours. (They say we eat with our eyes, after all.) For this quick-made vegetarian extravaganza you’ll top soft-roasted sweet potato cubes and tender broccoli with satisfying slices of seared tofu and a zingy salad made from spiralized strands of daikon mixed with shredded red cabbage. You’ll treat every component of this bowl to your homemade satay sauce, an addictive mix of almond butter, maple syrup, soy sauce and ginger.

We will send you:

  • 100g Shredded red cabbage
  • 200g Broccoli florets
  • 15ml Ginger paste
  • 1 Lime
  • 450g Diced sweet potatoes
  • 100g Spiralized daikon
  • 30ml Soy sauce (low sodium)
  • 15ml Maple syrup
  • 1 Block of tofu (non-GMO)
  • 60g Almond butter
  • 13g Hearty tofu buddha bowl spice blend (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Sesame Seeds, Soy, Almonds, Wheat

You will need:

Large pan
Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Total Fat
45 g
Saturated Fat
6 g
Sodium
1850 mg
Total Carbs
82 g
Sugars
24 g
Protein
24 g
Fibres
14 g
Preparation
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Roast the sweet potatoes & broccoli
Preheat the oven to 450°F. On a lined sheet pan, toss the sweet potatoes and broccoli (halve if large) with a drizzle of oil; season with ⅔ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 18 to 22 minutes, until tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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Mise en place
While the sweet potatoes and broccoli roast, pat the tofu dry with paper towel; cut into 6 slices. Juice the lime. In a small bowl, make the almond butter satay sauce by combining the ginger, almond butter, soy sauce, maple syrup and 1 tbsp water (double for 4 portions); season with S&P to taste.
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Cook the tofu
In a large pan, heat a drizzle of oil on medium-high. Season the tofu with the remaining spice blend and S&P. Add to the pan and cook, 2 to 3 minutes per side, until golden brown. 
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Make the salad
While the tofu cooks, in a large bowl, combine the cabbage and daikon. Add 1 tbsp lime juice (double for 4 portions) and 3 tbsp olive oil (double for 4 portions); toss to combine and season with S&P to taste.
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Plate your dish
Divide the sweet potatoes, broccolitofu and salad between your bowls. Spoon over as much almond butter satay sauce as you’d like. Bon appétit!