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Teriyaki tofu buddha bowl

This simple salad is one of my summer staples 🥗 it’s super quick and easy to prepare (just 10 minutes!) but tastes delicious


It’s also packed with nutritious vegetables, good fats and plant based proteins 🌱



I’m allergic to peanuts 🥜 ❌ but not cashews so creating a satay dressing using these nuts is a great alternative and goes amazingly with all the ingredients in the bowl


For the bowl:

INGREDIENTS

  • Boiled tenderstem broccoli

  • Teriyaki fried tofu

  • Beetroot

  • Avocado

  • Rocket/arugula

  • Baby spinach

  • Cashew nuts

  • Mixed seeds - sunflower, pumpkin and peas

METHOD:

Coat the tofu cut into strips in teriyaki sauce and fry with 1/4 tsp oil turning when golden (10 mins total). Prepare and slice the other veg 🥦 Boil the tenderstem broccoli in water (5 mins), whilst it’s boiling add the other ingredients to the bowl. Drain the broccoli and add broccoli and golden tofu to the bowl and sprinkle in seeds ✨


Cashew satay dressing:

INGREDIENTS

  • 1/2 tbsp olive oil

  • Juice from 1/2 small lime

  • 1 tbsp teriyaki sauce (check it’s onion & garlic free if you are allergic/low fodmap)

  • 1 tsp soy sauce

  • 1 tsp runny honey

  • 1 tbsp smooth cashew butter

  • Pinch salt

If you have no teriyaki sauce, here's an amended recipe I also make:

  • 1 tbsp olive oil

  • 1 heaped tbsp smooth cashew butter

  • 2-3 tbsp soy sauce

  • 1/2 lime juice

  • 1 tbsp clear runny honey


METHOD:

Mix the ingredients for the dressing in a bowl with a whisk or fork and serve 🌼




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