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

1. Cook farro according to package instructions. If you want more flavor use vegetable stock instead of water. Set farro aside to cool.
2. 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.
3. Prepare cucumbers, carrots, red pepper, and Tofu Lin.
4. Arrange ingredients in a large bowl, starting with your grain and kale, then following with the remaining vegetables. Top with sliced tofu.
5. Drizzle with peanut dressing and enjoy!

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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.

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