Print
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.
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 4 1x
- Category: Lunch
- Method: Salad
- Cuisine: International
- Diet: Vegetarian
Ingredients
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
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
Keywords: microgreens, kale microgreens, carrot microgreens
