Tofu Teriyaki Buddha Bowl with Roasted Veggies

• Vegan
• Gluten free

• Produce

  • 1 Butternut squash, small
  • 2 Crowns broccoli, small
  • 2 Garlic cloves
  • 1/2 inch Ginger
  • 4 Natural delights medjool dates, pitted

• Refrigerated

  • 1 14-ounce package Tofu, extra firm

• Condiments

  • 1/4 cup Soy sauce

• Pasta & Grains

  • 1 cup Brown rice

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1 Kosher salt
  • 1 Pepper, freshly ground

• Oils & Vinegars

  • 4 tbsp Olive oil

• Liquids

  • 1 cup Water

Found on hellotofit.com

Description

Ingredients

• 1, 14-ounce package extra firm tofu, drained well and diced
• 4 tablespoons olive oil
• 2 small crowns broccoli, sliced
• 1 small butternut squash, peeled, seeded, and diced
• 1 cup uncooked brown rice
• Kosher salt
• Freshly ground pepper
• 1/4 cup soy sauce (or gluten-free alternative)
• 1 cup boiled water
• 1/2 inch ginger, peeled and sliced
• 2 garlic cloves
• 4 Natural Delights Medjool dates, pitted
• 1-2 tablespoons cornstarch
• 1, 14-ounce package extra firm tofu, drained well and diced
• 4 tablespoons olive oil
• 2 small crowns broccoli, sliced
• 1 small butternut squash, peeled, seeded, and diced
• 1 cup uncooked brown rice
• Kosher salt
• Freshly ground pepper
• 1/4 cup soy sauce (or gluten-free alternative)
• 1 cup boiled water
• 1/2 inch ginger, peeled and sliced
• 2 garlic cloves
• 4 Natural Delights Medjool dates, pitted
• 1-2 tablespoons cornstarch

Directions

• Prepare brown rice according to directions on bag. Remove from heat and set aside. Soak Medjool dates in a bowl with boiled water, set aside. Meanwhile, preheat oven to 425 degrees F. In a large bowl, toss squash in 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet. Arrange broccoli in a single layer throughout layer of butternut squash. Drizzle with 1 tablespoon olive oil. Roast veggies for 30-40 minutes, or until broccoli is slightly browned and crisp on edges, flipping vegetables halfway through. Remove from heat and set aside. While veggies are roasting, combine dates, water, ginger, and garlic in food processor. Process until smooth and no large date pieces remain. Set aside. In a large pan, heat 2 tablespoons of olive oil over medium-high heat. When oil is hot, add diced tofu and arrange in a single layer. Do not flip. Allow tofu to pan-fry for about five minutes before flipping. Pan-fry for an additional 3-5 minutes, or until outer edges are golden and slightly crispy. Be careful of oil splatter! When tofu is finished: off the heat and place tofu onto a paper towel lined plate to drain excess oil. While tofu is frying, transfer teriyaki sauce to a small saucepan and heat over medium-low heat. When sauce begins to bubble, simmer and cover. Whisk occasionally. After about ten minutes, aroma and taste of ginger and garlic should be subdued. Pour up to 1/4 cup of sauce into a measuring cup and quickly whisk in cornstarch until no clumps remain. Add cornstarch mixture back into saucepan and combine well, until sauce is thickened. Remove from heat. To arrange Buddha bowl: begin with a layer of brown rice, followed by portions of roasted veggies and tofu. Finish with desired amount of teriyaki sauce. Serve hot or store rice, veggies, and sauce separately in airtight containers in the fridge.
• Prepare brown rice according to directions on bag. Remove from heat and set aside.
• Soak Medjool dates in a bowl with boiled water, set aside.
• Meanwhile, preheat oven to 425 degrees F. In a large bowl, toss squash in 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet. Arrange broccoli in a single layer throughout layer of butternut squash. Drizzle with 1 tablespoon olive oil.
• Roast veggies for 30-40 minutes, or until broccoli is slightly browned and crisp on edges, flipping vegetables halfway through. Remove from heat and set aside.
• While veggies are roasting, combine dates, water, ginger, and garlic in food processor. Process until smooth and no large date pieces remain. Set aside.
• In a large pan, heat 2 tablespoons of olive oil over medium-high heat. When oil is hot, add diced tofu and arrange in a single layer. Do not flip. Allow tofu to pan-fry for about five minutes before flipping. Pan-fry for an additional 3-5 minutes, or until outer edges are golden and slightly crispy. Be careful of oil splatter!
• When tofu is finished: off the heat and place tofu onto a paper towel lined plate to drain excess oil.
• While tofu is frying, transfer teriyaki sauce to a small saucepan and heat over medium-low heat. When sauce begins to bubble, simmer and cover. Whisk occasionally. After about ten minutes, aroma and taste of ginger and garlic should be subdued.
• Pour up to 1/4 cup of sauce into a measuring cup and quickly whisk in cornstarch until no clumps remain. Add cornstarch mixture back into saucepan and combine well, until sauce is thickened. Remove from heat.
• To arrange Buddha bowl: begin with a layer of brown rice, followed by portions of roasted veggies and tofu. Finish with desired amount of teriyaki sauce.
• Serve hot or store rice, veggies, and sauce separately in airtight containers in the fridge.
• Prepare brown rice according to directions on bag. Remove from heat and set aside.
• Soak Medjool dates in a bowl with boiled water, set aside.
• Meanwhile, preheat oven to 425 degrees F. In a large bowl, toss squash in 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet. Arrange broccoli in a single layer throughout layer of butternut squash. Drizzle with 1 tablespoon olive oil.
• Roast veggies for 30-40 minutes, or until broccoli is slightly browned and crisp on edges, flipping vegetables halfway through. Remove from heat and set aside.
• While veggies are roasting, combine dates, water, ginger, and garlic in food processor. Process until smooth and no large date pieces remain. Set aside.
• In a large pan, heat 2 tablespoons of olive oil over medium-high heat. When oil is hot, add diced tofu and arrange in a single layer. Do not flip. Allow tofu to pan-fry for about five minutes before flipping. Pan-fry for an additional 3-5 minutes, or until outer edges are golden and slightly crispy. Be careful of oil splatter!
• When tofu is finished: off the heat and place tofu onto a paper towel lined plate to drain excess oil.
• While tofu is frying, transfer teriyaki sauce to a small saucepan and heat over medium-low heat. When sauce begins to bubble, simmer and cover. Whisk occasionally. After about ten minutes, aroma and taste of ginger and garlic should be subdued.
• Pour up to 1/4 cup of sauce into a measuring cup and quickly whisk in cornstarch until no clumps remain. Add cornstarch mixture back into saucepan and combine well, until sauce is thickened. Remove from heat.
• To arrange Buddha bowl: begin with a layer of brown rice, followed by portions of roasted veggies and tofu. Finish with desired amount of teriyaki sauce.
• Serve hot or store rice, veggies, and sauce separately in airtight containers in the fridge.
• Prepare brown rice according to directions on bag. Remove from heat and set aside. Soak Medjool dates in a bowl with boiled water, set aside. Meanwhile, preheat oven to 425 degrees F. In a large bowl, toss squash in 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet. Arrange broccoli in a single layer throughout layer of butternut squash. Drizzle with 1 tablespoon olive oil. Roast veggies for 30-40 minutes, or until broccoli is slightly browned and crisp on edges, flipping vegetables halfway through. Remove from heat and set aside. While veggies are roasting, combine dates, water, ginger, and garlic in food processor. Process until smooth and no large date pieces remain. Set aside. In a large pan, heat 2 tablespoons of olive oil over medium-high heat. When oil is hot, add diced tofu and arrange in a single layer. Do not flip. Allow tofu to pan-fry for about five minutes before flipping. Pan-fry for an additional 3-5 minutes, or until outer edges are golden and slightly crispy. Be careful of oil splatter! When tofu is finished: off the heat and place tofu onto a paper towel lined plate to drain excess oil. While tofu is frying, transfer teriyaki sauce to a small saucepan and heat over medium-low heat. When sauce begins to bubble, simmer and cover. Whisk occasionally. After about ten minutes, aroma and taste of ginger and garlic should be subdued. Pour up to 1/4 cup of sauce into a measuring cup and quickly whisk in cornstarch until no clumps remain. Add cornstarch mixture back into saucepan and combine well, until sauce is thickened. Remove from heat. To arrange Buddha bowl: begin with a layer of brown rice, followed by portions of roasted veggies and tofu. Finish with desired amount of teriyaki sauce. Serve hot or store rice, veggies, and sauce separately in airtight containers in the fridge.
• Prepare brown rice according to directions on bag. Remove from heat and set aside.
• Soak Medjool dates in a bowl with boiled water, set aside.
• Meanwhile, preheat oven to 425 degrees F. In a large bowl, toss squash in 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet. Arrange broccoli in a single layer throughout layer of butternut squash. Drizzle with 1 tablespoon olive oil.
• Roast veggies for 30-40 minutes, or until broccoli is slightly browned and crisp on edges, flipping vegetables halfway through. Remove from heat and set aside.
• While veggies are roasting, combine dates, water, ginger, and garlic in food processor. Process until smooth and no large date pieces remain. Set aside.
• In a large pan, heat 2 tablespoons of olive oil over medium-high heat. When oil is hot, add diced tofu and arrange in a single layer. Do not flip. Allow tofu to pan-fry for about five minutes before flipping. Pan-fry for an additional 3-5 minutes, or until outer edges are golden and slightly crispy. Be careful of oil splatter!
• When tofu is finished: off the heat and place tofu onto a paper towel lined plate to drain excess oil.
• While tofu is frying, transfer teriyaki sauce to a small saucepan and heat over medium-low heat. When sauce begins to bubble, simmer and cover. Whisk occasionally. After about ten minutes, aroma and taste of ginger and garlic should be subdued.
• Pour up to 1/4 cup of sauce into a measuring cup and quickly whisk in cornstarch until no clumps remain. Add cornstarch mixture back into saucepan and combine well, until sauce is thickened. Remove from heat.
• To arrange Buddha bowl: begin with a layer of brown rice, followed by portions of roasted veggies and tofu. Finish with desired amount of teriyaki sauce.
• Serve hot or store rice, veggies, and sauce separately in airtight containers in the fridge.

Nutrition