For the Baked Tofu
- 1 package firm or extra-firm tofu
- 2 tablespoons soy sauce or gluten-free tamari
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
For the Almond Satay Sauce
- 3 tablespoons almond butter
- 2 tablespoons sweet chili sauce
- 3 tablespoons gluten-free tamari or soy sauce
- 1 teaspoon apple cider vinegar
- 1/4 cup light coconut milk
For the Bowls
- 2 cups cooked shelled edamame (1/2 a cup per bowl)
- 1 medium red or green cabbage, roughly sliced (1–2 cups per bowl)
- 4 medium carrots, grated (1 carrot per bowl)
- 2 cups cooked brown rice (1/2 cup per bowl)
- Pre-heat the oven to 400 degrees.
- To make the tofu, cube and toss with the soy sauce, black pepper and garlic powder. Prepare a baking sheet by either lining it with parchment paper or a silicone baking mat or using some non-stick cooking spray (I like this avocado oil spray). Place the cubed tofu on the tray and bake for 30 minutes, flipping once halfway through.
- To make the roasted red cabbage, place the sliced cabbage on a large baking tray or two small ones in one layer. Sprinkle with salt and pepper and roast in the oven for 30-40 minutes until starting to brown and crisp.
- To make the sauce, whisk the sauce ingredients together in a jar or container or add to a jar with a lid and shake vigorously until smooth and creamy.
- Prepare 4 bowls or containers then divide the edamame, carrots and brown rice between them. Once the cabbage and tofu are cooked, add those as well. Finish them off with the sauce and serve right away or store in the fridge for up to 4 days. If storing leftovers, I’d suggest storing the sauce separately so the bowls stay fresher.
Keywords: tofu buddha bowl, edamame buddha bowl