| Moderate | Vegan | Gluten Free
Yuzu Ponzu Tofu Buddha Bowl
INGREDIENTS
Yuzu Ponzu:
- ¼ cup soy sauce
- 2 tbsp yuzu juice (you can substitute with lemon or lime)
- 2 tbsp rice vinegar
- 1 tbsp yondu, optional
- 1 tbsp agave nectar
Creamy Garlic Dressing:
- ½ cup Follow Your Heart Original Vegenaise
- 3 to 5 cloves garlic, grated
- 1 tbsp agave nectar
- ½ tsp salt
- pinch of pepper
- 2 tbsp yuzu ponzu (see above)
Yuzu Ponzu Marinated Tofu:
- 10 oz extra firm tofu, ¾” cubes
- remaining yuzu ponzu (approximately ⅔ cup)
- cooking oil
Buddha Bowl:
- 1 cup cooked quinoa per serving
- handful purple cabbage, alfalfa sprouts & shredded golden beets
- few thin slices carrot
INSTRUCTIONS
- Mix all ingredients for yuzu ponzu & set aside.
- Mix all ingredients for creamy garlic dressing & set aside. This sauce is best when sitting in a fridge overnight.
- Combine tofu, ponzu & marinated tofu at least 2 hrs to overnight.
- Heat a skillet over medium high heat. Add 1 tbsp cooking oil & cook marinated tofu until crispy, 3 to 4 mins.
- Assemble quinoa, veggies, tofu in a bowl & enjoy with creamy garlic dressing!
