For the Tofu
For the Almond Satay Sauce
- 3 tbsp almond butter
- 2 tbsp sweet chili sauce
- 3 tbsp tamari or soy suace
- 1 tsp apple cider vinegar
- 1/4 cup light coconut milk
For the Bowls
To Make the Tofu
- Slice a block of tofu into slabs and add to a bowl with the rest of the ingredients. Let it sit while you make the coconut bacon.
- Once the coconut bacon is done, increase the oven temperature to 400 degrees.
- Lay the tofu slabs out on a parchment paper or silicone mat-lined baking sheet.
- Bake for 20 minutes, then remove and flip each piece.
- Place back in the oven for 10-20 minute until brown and crispy.
To Make the Almond Satay Sauce
- Whisk all ingredients together in a bowl.
- Store any extras in the fridge for up to 3 days.
To Assemble the Bowls
- Start with a base of lightly steamed kale.
- Add the brown rice, broccoli, tofu and carrot.
- Top with desired amount of almond sauce and coconut bacon and dig in.
- The sauce recipe makes enough for 3-4 bowls. Adjust amounts of rice, broccoli, kale and carrot for how every many servings you’re making.
- Find full details and instructions on coconut bacon here.
- Makes enough tofu for 3-5 bowls.
Keywords: buddha bowl, healthy, high-protein