Description
Light, refreshing, and packed with nutrients and fiber, Buddha Bowls are an incredibly popular element of a healthy diet these days. SoyBoy’s four varieties of marinated baked tofu are the perfect way to add a punch of plant-based protein to any bowl. For this recipe, we used sliced Tofu Lin and peanut dressing for a decidedly Asian take on a quick-and-easy Buddha Bowl. If you’re the meal-prepping type, quadruple the recipe and use a whole package of Tofu Lin.
Servings: 1
Instructions
- Cook farro according to package instructions. If you want more flavor use vegetable stock instead of water. Set farro aside to cool.
- Remove the stems from the leaves and massage the kale with your hands. This will make a squeaking noise that subsides when the kale has been softened enough. This makes it less bitter and easier to eat. Cut the massaged leaves into strips.
- Prepare cucumbers, carrots, red pepper, and Tofu Lin.
- Arrange ingredients in a large bowl, starting with your grain and kale, then following with the remaining vegetables. Top with sliced tofu.
- Drizzle with peanut dressing and enjoy!
Ingredients
- 2 oz. SoyBoy Tofu Lin, sliced
- 3/4 cup cooked Farro (or another grain)
- 2 cups Kale, de-stemmed, massaged and julienned
- 1/2 cup Cucumber, quartered and sliced
- 1/4 cup Mung Bean Sprouts
- 2 oz. Carrots, slivered
- 2 oz. Red Pepper, de-seeded and sliced thin
- Thai-Style Peanut Dressing (We used Wegmans brand.)
- Optional
- For more crunch & protein, add crushed cashews, almonds, sesame seeds, or any nuts or seeds you have on hand.
- For added flavor, toss in sliced green onion or cilantro.
- Add cooked shelled edamame for even more plant-based protein.
