MEAL

Autumn Tofu Bowl with Almond Butter Sauce

Préparation 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
Ginger grated,to taste
Pepper
1 teaspoon canola oil

Sauce:

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

For the bowl :

Plan for the amounts along appetite and keep the restant for the lendemain. Vous pourriez also remplacer the rice par barley, orzo, pearl couscous or quinoa, and use other ingredients automne like the bell pepper, the squash butternut, the sweet potato, the lentils … The option are infinies !

Rice basmati cooked (about 1/4 cup par serving)
Courge spaghetti cooked and shredded (about 2 tablespoons par serving)
Betteraves cooked, sliced rounds (about 5 slice(s) par serving)
Spinach (a handful par serving)
Carrots juliennes (1/4 carrot par serving)
Concombre sliced rounds (6-8 rounds par serving)
Coriander fresh salted,to taste
Almonds roughly chopped (6-8 par serving)

Préparation

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 the pieces and set aside.

Prepare the remaining ingredients.

Assemble the bowls, dricezle 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