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 refreshing greens, topped off with a heavenly peanut satay sauce. Moreover, it’s loaded with anti-oxidants, sophisticated carbs, plant-primarily based protein and high quality fat to gasoline you.

Serves: 2 

Elements

1 sweet potato, minimize into little chunks

½ head cauliflower, minimize into compact florets

2 tbsp more virgin olive oil 

1 tsp sea salt 

2 tsp sesame oil

200g (7oz) tofu, cubed

2 tsp tamari

3 cups little one spinach, shredded 

1 spring onion, white and eco-friendly segment chopped

1 tsp chilli flakes, optional

For the satay sauce

3 tbsp clean peanut butter

2 tsp tamari

2 tsp sesame oil

1 tbsp maple syrup

2 tbsp heat water 

Method

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, merge all the ingredients in a smaller bowl and whisk right until clean. 

Warmth a nonstick frypan around a medium superior heat. Heat the sesame oil, include the tofu and cook for 3-4 minutes or until finally golden. Include the tamari and prepare dinner for a more moment. 

To assemble the nourish bowls, put 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 in excess of the leading to end.