euphoricvegan.com

Quinoa & Tofu Buddha Bowl | Serves: 4 | Time: 30 mins You'll need • • • • • • •

Chopping board Knife Sauce pan Non-stick frying pan Frying pan Fine grater Vegetable peeler

Ingredients Quinoa • • • • • • •

2 cups tricolour quinoa 1 inch ginger 1/2 chili, seeds removed 2 tbsp finely chopped coriander Juice 1 lime 1 tsp apple cider vinegar 2 tbsp soy sauce

Tofu • • • • • • • • •

1 block tofu 1 tbsp sesame oil 1 heaped tsp tamarind paste 2 tbsp soy sauce Juice 1/2 lime 1 tsp sugar 1/2 inch ginger 1 garlic clove 1/2 red chili, seeds removed

Veg • • • • • • •

1 carrot 1 red pepper 8 radishes 4 spring onions 1/2 cucumber 4 tbsp sesame seeds 1 large avocado

euphoricvegan.com

Method 1. Rinse the quinoa thoroughly, cover with water and boil for 20 minutes or until tender, then drain. 2. Drain the tofu and cut into cubes, fry with a splash of sesame oil until browned. Meanwhile, peel and grate the ginger, crush a garlic clove and finely chop a chili, then mix together with the tamarind, soy sauce, lime juice and sugar. Pour over the tofu and cook until reduced. 3. Prepare the carrot, red pepper and cucumber by chopping into matchstick pieces, thinly slice the radishes and spring onions and slice the avocado. Toast the sesame seeds in a dry pan until they're golden brown. 4. Season the cooked quinoa with grated ginger, finely chopped chili, coriander, lime juice, cider vinegar and soy sauce. 5. Arrange the bowls with a base of quinoa, then top with the prepared veg, tofu and sesame seeds. Serve up and enjoy! Cassidy xx