Roasted Tofu Buddah Bowl – Protein Packed – Vegan – GF

buddah-bowl
Hey Friends!
Is it just me or does it still feel like summer? The high is 78 degrees today. ITS NOVEMBER! I should be wearing leggings, boots and sweaters. I wore sandels yesterday…
Not that I am complaining, it’s just odd.
I have a feeling that winter is going to smack us on the head pretty soon.
Since the weather has been so warm, I have not felt like cooking the usual warming foods for this time of year. I have been enjoying lighter, cold meals with LOTS of greens!
I made this Protein Packed Macro Bowl last night for dinner! I really like this “macro bowl” thing. mostly because they look so beautiful, but also because they are a great way to really see your portion size.
This macro bowl is packed with foods full of protein-
Quinoa -8.1g per 1 cup cooked
Broccoli- approx. 4g per cup (raw)
Tofu-  9.4 g per 1/4 block/ 1 serving
This is a great vegan post- work out meal.
And the best part is that you can make extra and “meal prep” for lunch the next day! Now to the recipe

 Roasted Tofu Buddha Bowl
Serves 4
For the tofu
1 block extra firm tofu
1-2 tablespoons olive or coconut oil
1 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon coriander
1/2 teaspoon sea salt
For the veggies
1 small or 1/2 medium sweet onion
2 cloves garlic- minced
1 medium zucchini
1 cup chopped carrots
2 cups chopped broccoli
(NOTE- feel free to add or remove any vegetables you like or dislike! This is just my favorite combo!)
1 tablespoon olive or coconut oil
2 tablespoons tamari or coconut amino
2 tablespoons chili sauce- add photo
2-3 handfuls of spinach
For the quinoa
1.5 cups quinoa- rinsed and drained
3 cups vegetable stock- low sodium
How to-
Tofu- Preheat oven to 400F. Drain and press the tofu with a clean towel or paper towel. Get as much of the water out as possible.
Cut the tofu into desired size cubes. In a medium sized bowl add the oil, spices and salt. Mix well and add tofu. Gently toss the tofu in the spice mixture and add to lined baking sheet. Bake for 30-35 minutes turning once or twice.
Vegetables- dice vegetables into desired size (I use a large cut for this meal).
Heat pan to medium heat and add oil and onion. Once onion is clear and golden add garlic and zucchini. Let cook for about 5 minutes and add carrots and broccoli. Cook for 10 minutes turning only once or twice. Mix chili sauce and tamari in a small bowl and pour over vegetables once they are fully cooked. Let simmer for about 5 minutes- or until all the liquid is gone. If you enjoy cooked spinach you can add it here, but i prefer mine raw! Remove from heat
Quinoa- Rinse and cook according to package directions. I like to cook mine in vegetable stock for extra flavor, but salted water will work well too 🙂
Assembly- Pick out your favorite (and largest bowl) later quiona, vegetables, spinach and tofu. Top with generous amounts of sriracha. Enjoy!
This is a great meal to make in bulk and take for lunches throughout the week!
Let me know if there are any recipes you would like me to try out. Have a wonderful week 🙂
-She Eats Plants & Sweets

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