Tofu Buddha Bowl

The ingredients are flexible. The point is to create a delicious, nutritionally balanced plant-based meal. Throw in whatever vegetables, nuts, seeds, grains, or fruits make sense to you. I like substituting part of the spinach for something bitter like escarole for a more assertive bite, but my coworkers don't agree, so this is the version I'm posting. I look forward to suggestions! Substitutions are encouraged, but if you aren't vegan, you might want to try substituting honey for the maple syrup.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Press the water out of the tofu by cutting it into 1 inch cubes and pressing between two baking sheets in the refrigerator for 1 hour. Once drained, combine the marinade ingredients and marinate for at least 2 hours. Meanwhile, preheat the oven to 400 degrees F, toss the seeded and cubed butternut squash in the avocado oil, and roast for 1 hour. Drain the tofu and roast with the squash for the same amount of time as the squash on a separate tray. Both should be golden brown, and the squash should be fork tender. Meanwhile, combine the raw vegetables for the salad. Slivered apple makes a nice addition, but optional. Slivered or flaked almonds are also nice in this, but they tend to stick to the bowl, so maybe add them when serving. Let the tofu and squash cool to room temperature before combining the dressing ingredients and tossing your salad.