#Repost @bestofvegan with @repostapp ・・・ Buddha bowls by...

#Repost @bestofvegan with @repostapp
・・・
Buddha bowls by @the_smallseed_ 💛 (they are both the same except one has a basis of Cauliflower rice (get ½ raw cauliflower and pulse in blender until it looks like rice)
Second bowl cook brown rice as per instructions on packet.) For the Tofu, cut into cubes and Marinade in Grape seed oil
Garlic minced
Tamari
Fresh ginger minced

Cover and shake gently, allow to sit for a at least a couple of hours..
Gently fry on medium heat in a little oil until both sides are browned and slightly crispy.. (Approx Couple of mins each side)

For spicy peanut sauce
½ Onion
2 cloves Garlic
2 Tbsp fresh minced Ginger 
1 Tsp chopped chili (use less or more depending on heat and preference)
1 Tsp curry powder
2/3 C veg stock
1 ¼ C Peanut butter
1/3 C rice vinegar
2 Tbls Lemon juice
½ C Water
1/3 C Tamari
2 Tbls sunflower oil
1 Tbls sesame oil
Gently heat a little oil in a pan and add the onion,garlic and ginger. Cook until softened
Add chili and curry powder, cook for a minute and take off heat.
Add all other ingredients, stir and allow to cool.
Place in a blender and blend until smooth,
Can serve warm or cold..
Place in airtight container and keep in fridge.. Can also freeze

Place cauliflower and the rice into separate bowls and add
Slice Avocado
Baby toms
Kale (massage with a little olive oil)
Grated carrot
Chopped spring onions
Zoodles aka zucchini (you’ll need a spiralizer or just use a peeler instead)
Chopped Chillies and sesame seeds to sprinkle over the top
Enjoy! #bestofvegan

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