The buddha bowl

Recipe feeds 2 people

Ingredients for bowl:

• half a block of firm tofu

• ginger

• 1 clove garlic 

• 1 tomato 

• 1/4 avocado 

• 1/4 can of organic chickpeas

• 1/4 zucchini 

• 1/4 a cup of  brown rice 

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thanini salad dressing ingredients:

• 1/4 cup thanini 

• 2 table spoon fresh lemon juice

• 2 cloves garlic minced 

• 1 table spoon maple syrup 

• 1/4 cup of water to thin

• salt and pepper to taste 

• 1 table spoon apple cider vinegar

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Put your 1/4 cup of brown rice on to boil (follow directions on package for time). Slice your firm tofu into blocks and put in small bowl, grate a little bit of ginger and garlic over it and add a good amount of sauce sauce, mix around. Heat on medium a non stick fry pan, add a teaspoon of coconut oil and add tofu. Tofu will take around 8 - 10 minutes on each side to get golden. Chop zucchini and add to tofu pan (add a bit of water to pan if it starts sticking) and cook until golden. Once rice is cooked drain and add to a big bowl, drain your chickpea's and add, add fresh chopped tomato, carrot and avocado. Add your tofu and zucchini.

Pour all your thanini salad dressing ingredients into a bowl and whisk together until smooth. Drizzle your sauce all over.

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