Boles Buddha de tofu y verduras sin gluten

Ingredientes

• 1/2 cup San-J 25% Less Sodium Tamari (, divided)
• 5 tablespoons pure maple syrup (, divided)
• 2 teaspoons sesame oil
• 16 ounces extra-firm tofu (, cut into bite-sized pieces)
• 2 cups quinoa
• 4 sweet potatoes (, peeled and diced)
• 1 head broccoli (, broken into florets)
• 3 tablespoons olive oil (, divided)
• 1/2 teaspoon garlic powder
• 2 tablespoons cornstarch
• Kosher or fine sea salt
• Freshly ground black pepper
• 2 tablespoons creamy peanut butter
• 1 cup shredded cabbage
• 1 red bell pepper (, cut into small dice)
• 1/2 seedless cucumber (, cut onto small dice)
• Everything bagel seasoning
• Cilantro leaves

Preparación

1. 1

   Combine ¼ cup tamari with 3 tablespoons maple syrup and the sesame oil. Pour into a food storage bag. Press the moisture out of the tofu and add to the bag with marinade. Let marinate 15-30 minutes.

2. 2

   Cook quinoa according to package directions.

3. 3

   Preheat the oven to 400 degrees. Line two baking sheets with parchment paper.

4. 4

   Toss the sweet potatoes and broccoli with 2 tablespoons olive oil, ½ teaspoon salt, ½ teaspoon pepper, and garlic powder. Place on one of the baking sheets in an even layer.

5. 5

   In a medium mixing bowl, combine cornstarch with ½ teaspoon salt, and ½ teaspoon pepper. Drain the tofu, pat dry, and toss in cornstarch mixture. Place on the other baking sheet, drizzle with 1 tablespoon olive oil, and toss to coat.

6. 6

   Bake tofu and vegetables for 20-25 minutes, flipping both halfway through.

7. 7

   Combine ¼ cup tamari with peanut butter and 2 tablespoons maple syrup. Add water to thin.

8. 8

   Assemble bowls with quinoa on bottom, then add the tofu, vegetables, cabbage, bell pepper, and cucumber in sections. Top with everything bagel seasoning and garnish with cilantro. Drizzle the dressing over the top.