Winter Vegetable Tofu Buddha Bowl

Let the tofu marinate on the counter with its marinade ingredients while you prepare and cut the other ingredients (or 24 hours for more flavor).

Prepare the remaining ingredients.

In a non-stick skillet, sauté the thinly sliced cabbage with a drizzle of olive oil for about 1 minute. Season with salt and pepper. Set aside in a bowl.

Cook the noodles in salted water according to the package directions until al dente.

Make the dressing.

Cook the drained tofu in a non-stick skillet with oil for about 4–6 minutes, or until the pieces are golden, flipping halfway through. Add the marinade and reduce slightly. Set aside.

Assemble the bowls by sections, drizzle with dressing and serve.

Season with pepper.