MEAL

Autumn Tofu Bowl with Almond Butter Sauce

Preparation 15 min

Cooking 10 min

Portions 2

Tofu marinade:

1/2 package of 454g Unisoya Vegetables Tofu
2 tablespoons maple syrup
2 tablespoons tamari sauce
1 teaspoon garlic powder
Grated ginger, to taste
Pepper
1 teaspoon canola oil

Sauce:

4 tablespoons almond butter
2 tablespoons maple syrup
2 tablespoons tamari sauce
1 tablespoon rice vinegar
1 tablespoon water
Grated ginger, to taste
Pepper

For the bowl:

Adjust quantities to appetite and keep leftovers for the next day. You could also replace the rice with barley, orzo, pearl couscous or quinoa, and use other autumn ingredients such as bell pepper, butternut squash, sweet potato, lentils… The possibilities are endless!

Cooked basmati rice (about ¼ cup per serving)
Cooked and shredded spaghetti squash (about 2 tablespoons per serving)
Cooked beets, sliced into rounds (about 5 slices per serving)
Spinach (a handful per serving)
Julienned carrots (1/4 carrot per serving)
Cucumber sliced into rounds (6–8 rounds per serving)
Chopped fresh coriander, to taste
Crushed almonds (6–8 per serving)

Preparation

For the tofu:

Cut the tofu block into medium-sized cubes. Let marinate for 20 minutes at room temperature (or 24 hours in the refrigerator for more flavor).

Meanwhile, make the sauce.

Cook the drained tofu in a non-stick skillet with oil for about 6–10 minutes, or until the pieces are golden. Remove and set aside.

Prepare the remaining ingredients.

Assemble the bowls, drizzle with sauce and serve.

Try it with

This recipe is also delicious with these Unisoya tofu:

Ginger Tofu Fine Herbs Tofu Organic Fine Herbs Tofu Regular Tofu Organic Regular Tofu