Satay Tofu Bowl – JSHealth

This nourishing dish is a texture and flavour delight. Roast veggies and tamari-seared golden tofu sit on a foundation of clean greens, topped off with a heavenly peanut satay sauce. Furthermore, it is loaded with anti-oxidants, complex carbs, plant-primarily based protein and high-quality fat to fuel you.

Serves: 2 

Substances

1 sweet potato, slash into compact chunks

½ head cauliflower, slash into small florets

2 tbsp further 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 green portion 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 warm water 

Technique

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 till golden and cooked as a result of. 

To make the satay sauce, blend all the elements in a smaller bowl and whisk until easy. 

Heat a nonstick frypan about a medium higher heat. Heat the sesame oil, increase the tofu and cook for 3-4 minutes or right until golden. Add the tamari and cook for a even further moment. 

To assemble the nourish bowls, put the shredded infant spinach, cooked sweet potato and cauliflower on the base of two serving bowls. Incorporate the tofu, chopped spring onion and chilli flakes if applying. Drizzle the satay sauce more than the major to finish.