Positively Chronic Travels
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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