Tofu Buddha Bowl

Marinated Tofu:

1/4 cup coconut aminos (or soy sauce)

2 tablespoons maple syrup

2 tablespoons rice wine vinegar

1 tablespoon sesame oil

1 tablespoon fresh grated ginger or 1/2 teaspoon ginger powder

1 clove garlic, minced (or ¼ teaspoon garlic powder)

Pinch red pepper flakes

1 block extra firm tofu, drained, pressed and sliced into ¼-inch thick pieces

Nut Butter Sauce:

¼ cup Peanut Butter or Almond Butter

2 tablespoons coconut aminos

2 tablespoons avocado oil

¼ teaspoon garlic powder

1 dash fish sauce

1 teaspoon sriracha

Juice of 1 small lime

2-3 tablespoons warm water (to thin)

Remaining ingredients:

2 tablespoons avocado oil, divided

1 head of broccoli, chopped into florets

1 green onion, thinly sliced

1/8 teaspoon garlic powder

1/4 teaspoon kosher salt

1/2 small head of red cabbage, shredded

1 medium carrot, cut into matchsticks

2 cups cooked brown rice and quinoa mix (or whole grain of choice)

Kimchi (optional)

Sesame seeds (for serving)

INSTRUCTIONS:

 In a small bowl, whisk together the marinade ingredients. Place tofu slices in a single layer in a shallow dish, and pour the marinade on top. Cover and let marinate in the refrigerator for 30 minutes.

 In the meantime, make the nut butter sauce by combining all ingredients in a small blender, and blending until smooth. Alternately, put everything in a bowl and use your muscle to whisk really well.

In a large skillet, heat 1 tablespoon of avocado oil over medium heat. Add the broccoli and sauté for 5 minutes, stirring occasionally. Stir in the green onion, garlic powder, and salt. Cover and cook for 2 minutes more. Remove broccoli from pan and set aside.

In the same skillet, heat the remaining tablespoon of oil over medium heat. Add cabbage, and sauté until cabbage starts to wilt, but stays crisp-tender, about 8-10 minutes. Add carrot and sauté 2-3 minutes more. Remove from heat and salt to taste.

To assemble bowls, place ½ cup rice in one section of a bowl or plate, next add ¼ of the broccoli, cabbage mix, and kimchi (if using). Top with 3-4 tofu slices, drizzle with nut butter sauce, and sprinkle with sesame seeds. Enjoy!