Buddha Bowl Ingredients (serves 4)
cooked quinoa | 1 cup |
toasted pumpkin seeds | ¼ cup |
dried cranberries | ¼ cup |
small diced red onion | 2 TBSP |
shredded brussels sprouts | 2 cups |
marinated tofu cut into ¼ inch cubes (recipe below) | 8 oz |
cilantro dressing (recipe below) | ½ cup |
Method of prep:
Marinate the tofu in cilantro vinaigrette for 1-24 hours. Grill tofu and cut into ¼ inch pieces.
Cilantro vinaigrette (makes 2 ½ cups)
Apple cider vinegar | ½ cup |
Sesame oil | 1 tablespoon |
Kosher salt | 2 tablespoons |
Honey | ½ cup |
Yellow mustard (like French’s) | ¼ cup |
Cilantro | ¼ cup |
Black pepper | 1 tablespoon |
Canola oil | 1 ½ cup |
Ginger, dry seasoning | 1 teaspoon |
Garlic, granulated | 1 teaspoon |
Method of prep:
In a food processor or a blender, add vinegar, mustard, salt, pepper, ginger, garlic and honey. Blend until fully incorporated. Next, drizzle sesame oil into the blender in a slow, steady stream. Continue to drizzle canola oil into the blender in a slow, steady stream. Finally, add cilantro and pulse. Use as a marinade or dressing for salads and finishing dishes.
To assemble:
Toss all ingredients together, top with tofu. Enjoy!
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