Buddha Bowl Asian Salad with Tofu

Name: Buddha Bowl Asian Salad with Tofu
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: International
Ingredients: 4 oz kale microgreens; 4 oz carrot strips; 4 oz turnips (sliced); 1/2 medium avocado; 1 12-oz package frozen shelled edamame, thawed; 2 7-oz packages Sriracha-flavored baked tofu, cubed; 1/2 cup spicy peanut vinaigrette

Buddha Bowl Asian Salad with Tofu

This salad is a healthy plant-based meal that’s perfect for any diet. It is a high-protein vegan lunch with superfood microgreens and four easy ingredients you can get from your local store.

Total Time: 10 minutes
Yield: 4

Ingredients

Units Scale

4 oz kale microgreens
4 oz carrot strips
4 oz turnips (sliced)
1/2 medium avocado
1 12-oz package frozen shelled edamame, thawed
2 7-oz packages Sriracha-flavored baked tofu, cubed
1/2 cup spicy peanut vinaigrette

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Instructions

Cut avocado in half and peel
Put on an 8-inch plate and slice
Steam edamame for about 10 minutes. Add to plate
Wash kale microgreens. Arrange on plate
Add 3.5 oz (1/4) of the baked tofu to the plate
Cut the turnip into thin slices. Arrange on plate
Add carrot strip to plate
Finish with a pour o the spicy peanut vinaigrette
Repeat for the next three plates
Serve and enjoy

Author: Andrew Neves
Prep Time: 10
Category: Lunch
Method: Salad
Cuisine: International
Diet: Vegetarian