Satay Tofu Bowl – JSHealth

What We Learn from Taking the Public’s Pulse

This nourishing dish is a texture and flavour delight. Roast veggies and tamari-seared golden tofu sit on a base of new greens, topped off with a heavenly peanut satay sauce. Moreover, it’s loaded with antioxidants, sophisticated carbs, plant-based protein and top quality fat to fuel you.

Serves:

Substances

1 sweet potato, slice into smaller chunks

½ head cauliflower, minimize into modest florets

2 tbsp more virgin olive oil 

1 tsp sea salt 

2 tsp sesame oil

200g (7oz) tofu, cubed

2 tsp tamari

3 cups infant spinach, shredded 

1 spring onion, white and environmentally friendly part chopped

1 tsp chilli flakes, optional

For the satay sauce

3 tbsp sleek peanut butter

2 tsp tamari

2 tsp sesame oil

1 tbsp maple syrup

2 tbsp heat water 

Approach

Preheat oven to 180°C or 360°F. Line a baking tray with baking paper. Distribute the sweet potato and cauliflower chunks across 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 until golden and cooked by. 

To make the satay sauce, incorporate all the substances in a small bowl and whisk right until smooth. 

Heat a nonstick frypan in excess of a medium high heat. Heat the sesame oil, include the tofu and cook for 3-4 minutes or until eventually golden. Add the tamari and cook dinner for a further more moment. 

To assemble the nourish bowls, location the shredded child spinach, cooked sweet potato and cauliflower on the foundation of two serving bowls. Increase the tofu, chopped spring onion and chilli flakes if using. Drizzle the satay sauce about the best to finish.