Satay Tofu Bowl – JSHealth

This nourishing dish is a texture and flavour delight. Roast veggies and tamari-seared golden tofu sit upon a foundation of contemporary greens, topped off with a heavenly peanut satay sauce. Plus, it’s loaded with antioxidants, intricate carbohydrates, plant-primarily based protein and good quality fat to gasoline you.

Serves: 2 

Components

1 sweet potato, slash into little chunks

½ head cauliflower, slash into little florets

2 tbsp added 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 inexperienced segment 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 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 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 until golden and cooked by. 

To make the satay sauce, blend all the components in a smaller bowl and whisk right up until smooth. 

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

To assemble the nourish bowls, put the shredded newborn spinach, cooked sweet potato and cauliflower on the foundation of two serving bowls. Add the tofu, chopped spring onion and chilli flakes if making use of. Drizzle the satay sauce around the top rated to complete.