Buddha bowl (serves 4)
1 cup cooked quinoa
¼ cup toasted pumpkin seeds
¼ cup dried cranberries
2 TBSP small diced red onion
2 cups shredded brussels sprouts
8 oz marinated tofu cut into ¼ inch cubes (recipe below)
½ cup cilantro dressing (recipe below)
Method of prep
Marinate the tofu in cilantro vinaigrette for 1-24 hours. Grill tofu and cut into ¼ inch pieces.
Makes 2 ½ cups
Apple cider vinegar ½ cup
Sesame oil 1 tablespoon
Kosher salt 2 tablespoons
Honey ½ cup
Yellow mustard (like French’s) ¼ cup
Cilantro ¼ cup
Black pepper 1 tablespoon
Canola oil 1 ½ cup
Ginger, dry seasoning 1 teaspoon
Garlic, granulated 1 teaspoon
Method of prep:
In a food processor or a blender, add vinegar, mustard, salt, pepper, ginger, garlic and honey. Blend until fully incorporated. Next, drizzle sesame oil into the blender in a slow, steady stream. Continue to drizzle canola oil into the blender in a slow, steady stream. Finally, add cilantro and pulse. Use as a marinade or dressing for salads and finishing dishes.
Toss all ingredients together, top with tofu. Enjoy!