Chickpea Tofu Buddha Bowl

Chickpea Tofu Buddha Bowl

Looking for something speedy and delicious to whip up for Lunch or Dinner?๐Ÿ‘€

Well, the search is over. This Chickpea Tofu Buddha Bowl is packed with protein, fibre, crunchy veggies and drizzled with a spicy peanut sauce ๐Ÿ˜‹

Well, don't say we don't treat you! ๐Ÿ˜‰

Chickpea Tofu Buddha Bowl

(Serves 2)

Chickpea Tofu

  • 280g Pressed tofu (Cut into 4 triangles)
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Rice Vinegar
  • 2 Tbsp Sesame Oil
  • Juice 1/4 Lime
  • 1/2 Tsp Agave
  • 1 Garlic clove (crushed)
  • 1 Thumb ginger (finely chopped)
  • 115g BRAVE Sea Salt Chickpeas
  • 100g Chickpea flour

For the Buddha Bowl

  • 1x Carrot, cut using a peeler into strips
  • 2x Spring onions
  • 1/4 Cucumber, sliced
  • 4x Radishes
  • Handful Spinach, chopped
  • 1/2 avocado
  • Wholegrain rice

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For the Dressing

  • 2 tbsp peanut butter
  • 1 lime
  • 1/2 Tbsp caster sugar
  • 2 Tbsp soy sauce
  • 2 Tbsp sesame oil
  • 1 Tsp dried chilli

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Method:

  1. Mix your marinade ingredients together in a bowl: soy sauce, rice vinegar, sesame oil, lime juice, agave nectar, ginger and garlic. Marinade the tofu for at least 10 mins.
  2. Prep the veggies for the Buddha bowl. We cut out carrots into ribbons, diced the avocado, sliced the radish and cucumber and chopped the spinach
  3. Next, make your peanut dressing. Mix together the peanut butter, soy sauce, lime juice, caster sugar, sesame oil and dried chilli in a bowl.
  4. Crush your chickpeas (we did ours in a pestle and mortar, but a freezer bag and rolling pin will work just fine) and mix with your chickpea flour. Dip each piece of Tofu in the mixture, coating in the chickpea crumbs,
  5. Fry the tofu in a little oil for 2 mins on each side, until golden brown
  6. Time to create your Buddha Bowl! Place each ingredient on the bowl in a separate area, add some wholegrain rice and your Tofu and drizzle over your peanut sauce
  7. Enjoy!