Peanut Satay Buddha Bowl

One of my favorites! Can be modified based on what veggies you have on hand.

Ingredients:

2-3 C chopped broccoli

2-3 C chopped mushrooms

veggie broth

1 red pepper

3 T Peanut Butter

2/3 C coconut milk

2 T maple syrup

2 T sriracha

3 T soy or tamari sauce

2 T grated garlic

1 T grated ginger

1 lime (juiced)

1 block extra firm tofu (drained, pressed & cubed)

chopped cilantro

2 scallions

1/2 C crushed peanuts

1 t white and black sesame seeds

Cooked Quinoa (or other grain) for serving

salt and pepper to taste

olive oil for cooking

Directions:

In a large bowl, whisk together the peanut butter, coconut milk, maple syrup, sriracha, soy sauce, garlic, ginger and lime.

In a pan add the veggies and sauté in veggie broth, moving them around every so often while you start the tofu…..

Heat a cast iron skillet over medium-high heat and allow to heat up for 2-3 minutes. Add olive oil to the pan and sear tofu on each side (2-4 minutes on each side). Pour half the peanut sauce over the tofu in the pan and continue to flip the tofu cubes.

Prep bowl: add quinoa, tofu, veggies, crushed peanuts, sesame seeds, scallions and cilantro.