Satay Tofu Bowl – JSHealth

This nourishing dish is a texture and flavour delight. Roast veggies and tamari-seared golden tofu sit upon a base of clean greens, topped off with a heavenly peanut satay sauce. As well as, it is loaded with anti-oxidants, elaborate carbohydrates, plant-based mostly protein and high quality fat to fuel you.

Serves: 2 

Substances

1 sweet potato, slash into compact chunks

½ head cauliflower, reduce into smaller florets

2 tbsp further virgin olive oil 

1 tsp sea salt 

2 tsp sesame oil

200g (7oz) tofu, cubed

2 tsp tamari

3 cups child spinach, shredded 

1 spring onion, white and environmentally friendly section chopped

1 tsp chilli flakes, optional

For the satay sauce

3 tbsp smooth peanut butter

2 tsp tamari

2 tsp sesame oil

1 tbsp maple syrup

2 tbsp warm water 

Approach

Preheat oven to 180°C or 360°F. Line a baking tray with baking paper. Spread the sweet potato and cauliflower chunks throughout the tray and drizzle with the olive oil and a generous pinch of sea salt. Toss to coat. Bake in the preheated oven for 30-35 minutes, or till golden and cooked by. 

To make the satay sauce, combine all the elements in a small bowl and whisk right up until clean. 

Heat a nonstick frypan over a medium high warmth. Warmth the sesame oil, increase the tofu and prepare dinner for 3-4 minutes or till golden. Insert the tamari and prepare dinner for a even more moment. 

To assemble the nourish bowls, put the shredded newborn spinach, cooked sweet potato and cauliflower on the foundation of two serving bowls. Insert the tofu, chopped spring onion and chilli flakes if working with. Drizzle the satay sauce in excess of the major to end.