Green Buddha Bowl With Baked Tofu
SERVES 3 | 50 Minutes Total Time
Ingredients
- 1 tbs olive oil
- 200g firm tofu, cut into 2cm cubes
- Pinch of turmeric
- 1/4 tsp Himalayan salt
- 1/2 tbsp hemp seeds
- 1/2 tbs sesame seeds
- 1 cup broccoli
- 2 cup packed with kale, chopped
- 1 avocado, sliced
- 1/3 cup herbs (eg. dill, mint), chopped
- 1/2 cup snow peas, halved
- 10-15 olives, approx 1/2 cup
- 4 tbs pesto
- 2 tbs lemon juice
Method
- Pre-heat the oven to 200C and line a tray with baking paper.
- Place the tofu on the tray, drizzle with 1/2 tablespoon of olive oil, and toss in with the turmeric, salt, hemp seeds and sesame seeds. Place in the oven to bake for 30-35 minutes or until crispy and golden.
- Meanwhile, place the broccoli in a pan over high heat with 1/4 cup of water. Steam for 1-2 minutes or until water has evaporated. Add the other 1/2 tablespoon of olive oil, kale and a pinch of salt to the pan and fry together for 1-2 minutes. Transfer to 3 bowls.
- Serve the avocado, herbs, snow peas, olives, and pesto, into the bowls (plus hemp feta if prepared).
- Finally, top with the baked tofu and dress with a squeeze of lemon juice over everything.
- Eat one serve now. Store the remaining 2 serves in the refrigerator for leftovers.
