Tofu Teriyaki Buddha Bowl with Roasted Veggies

Tofu Teriyaki Buddha Bowl with Roasted Veggies

  • Serves: Serves 3-4 people (there will be leftover roasted veggies)
  • Prepare: 2017-05-19T00:00:00+00:00
  • Cook Time: 2017-05-19T00:00:00+00:00
Tofu Teriyaki Buddha Bowl with Roasted Veggies

Tofu Teriyaki Buddha Bowl with Roasted Veggies

Diets

  • Vegan
  • Gluten free

Ingredients

  • 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

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Description

Tofu Teriyaki Buddha Bowl with Roasted Veggies has all the essentials that make up a healthy Buddha bowl: a brown rice base, roasted veggies, crispy tofu, and a delicious Medjool date teriyaki sauce. Perfect for a vegetarian meal!

Tofu Teriyaki Buddha Bowl with Roasted Veggies has all the essentials that make up a healthy Buddha bowl: a brown rice base, roasted veggies, crispy tofu, and a delicious Medjool date teriyaki sauce. Perfect for a vegetarian meal!

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

Nutrition Facts Serving Size 100g Amount Per Serving As Served Calories 302 Calories from fat 132 % Daily Value Total Fat 15 23% Saturated Fat 2 10% Carbohydrate 38 13% Protein 5 Sodium 5255 219% Dietary Fiber 2 8% Sugars 7 Cholesterol 8 3% Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: Calories 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 25g 80g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate 300g 375g Dietary Fiber 25g 30g
Nutrition Facts Serving Size 100g Amount Per Serving As Served Calories 302 Calories from fat 132 % Daily Value Total Fat 15 23% Saturated Fat 2 10% Carbohydrate 38 13% Protein 5 Sodium 5255 219% Dietary Fiber 2 8% Sugars 7 Cholesterol 8 3% Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: Calories 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 25g 80g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate 300g 375g Dietary Fiber 25g 30g
  • Serves: Serves 3-4 people (there will be leftover roasted veggies)
  • Prepare: 2017-05-19T00:00:00+00:00
  • Cook Time: 2017-05-19T00:00:00+00:00
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Title:

Descrition:

Tofu Teriyaki Buddha Bowl with Roasted Veggies

  • 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

The first person this recipe

hellotofit.com

hellotofit.com

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Found on hellotofit.com