1 minute reading time (297 words)

#FOODIEFRIDAY - Balsamic Glazed Tofu Buddha Bowl

#FoodieFriday is here again! U Fit studio have joined forces with  to bring you exciting new recipes each and every Friday. Whether you have a savoury tooth or sweet, we are sure you will find something to enjoy!

Next Up, Balsamic Glazed Tofu Buddha Bowl

Ingredients

For the Tofu
  • 280 g Tofoo Co Extra Firm Tofu You could substitute this with any other extra firm tofu
  • 1 tbsp Balsamic Glaze
  • 2 tbsp Light Soy Sauce
  • Salt and Pepper
For the Veggies
  • 8-10 Button Mushrooms Sliced
  • 4-5 Asparagus Stalks
  • 1/2 Red Bell Pepper Sliced
  • 1/2 Carrot Sliced
  • 4-5 Broccoli Florets
  • Kale
  • 2 Garlic Cloves Pressed
  • Salt and Pepper
For the Guacamole
  • 30 g Avocado
  • 2 Garlic Cloves
  • 3 Plum Tomatoes Chopped finely
  • Coriander
  • Spring Onion
  • Fresh Lime Juice
  • Salt and Pepper
  • Chilli Flakes
Method

For the Tofu
  1. Create your marinade using the balsamic glaze, light soy sauce, salt and pepper
  2. Cut your tofu into chunks and stir the marinade into your tofu ensuring all the tofu is covered. Optional - I left this to marinate for 2 hours in the fridge.
  3. Preheat your oven at 200'c and line a baking tray with baking paper. I like to use baking paper as it means no oil is required. Spread your tofu on the tray and cook for 10-15 minutes checking half way through and turning.
For the Veggies
  1. In a non stick pan add your mushrooms and allow to cook for 4-5 minutes. Add in the rest of your veggies and cook. Add your seasoning - I used chilli flakes, salt and pepper and a little fresh garlic. Set aside.
For the Guacamole
  1. Mash your avocado in a bowl. Add in your garlic, lime juice, salt, pepper and chilli flakes and stir well. Add your chopped plum tomatoes as well as your coriander and spring onion.
Peanuts!
FOLLOW DANIELLE'S U FIT STUDIO JOURNEY FROM SIZE 1...
 

Comments

No comments made yet. Be the first to submit a comment
Already Registered? Login Here
Guest
Saturday, 23 June 2018