The support post was originally featured on Delish Knowledge and written by Alex Caspero, who is vicinage of POPSUGAR Select Fitness.
Peanut Tofu Buddha Bowl! A bracing lunch or dinner, perfect for the New Year! Brown rice, the BEST tofu, vegetables, and roasted broccoli in a thick peanut sauce.
Is there such thing as vacation coma? Set though BL and I arrived home from our trip earlier in the weekend, I crave like I’ve been in a foggy daze for the st 48 hours. A mix of insomnia, a thy, lethargy, and excitement.
We arrived back to our home late Friday night, wired with caffeine, and ringing from the post-vacation high. After plowing through five affairs of Making a Murderer (obsessed) with take-out pizza, we greeted the sunrise by in the long run heading up to bed.
I’m relishing these moments of zero-responsibility. Sure, there are bags to un ck, emails that need responding, and a zillion other to-do reprehends, but right now I just want to ease back into the busy tempo of life as slowly as possible.
Of course, when your vacation ends on New Year’s Day, there’s a disregard sense of anxiety that follows. Is everyone making plans and objectives without me? It seems like my Facebook, Twitter, Insta, and whatever has been enchanted over with pledges to do better, be better, look better.
I utterly get the desire to want an overhaul come January 1st. I’ve spent the last three weeks preserving on take out, cheese, and more Sauvignon Blanc than I’d care to concede. I’m sure there were vegetables in there somewhere, but when you are relying on restaurant lunches three times a day, healthy isn’t always what you get.
Once BL and I finished buff off the last of the pizza, I got up the courage to head out to the grocery store to put together something that discretion nourish us both. These buddha bowls are my favorite way to get back on the healthful eating track. They are cked with nutrition, flavor, and suppress enough protein and fiber to keep me full for hours. Exactly the courteous of fuel I need if I plan to continue my Netflix binge.
This tofu. Delight try it. Please try it. Make this your New Year’s resolution; the year you resolution love tofu at home. I forget where I learned this mode but it’s pretty foolproof in creating chewy, crispy chunks of tofu that aren’t wet in oil.
To achieve the faux-fried texture, bake the tofu until it’s almost dry then marinate in peanut impudence! Lightly saute the marinated tofu in more sauce until hot and crispy, and then collection on top of cooked grains and vegetables. Or eat the entire thing straight out of the skillet. I’ve done both and they are equally proficient.
While we are on the subject of New Year, New You, can we pledge to enjoy food more? It’s nearly impossible to have a healthy relationship with food with the does Master Cleanse, detox, diet, or fasting. I can almost promise that those fancies will leave you hungry, unsatisfied, and more hard on yourself.
There is an easier way. Screw food that loves you back. Fill your plate with colorful display, lean protein, healthy fat, and complex carbs. Eat until you are satisfied, taking each bite with acceptance and not punishment. I plan on sharing multitudinous of my thoughts on this idea later in the week but for now, these buddha basins await.
2 cups cooked brown rice 1 cups pieced carrots 2 cups spinach leaves 2 cups broccoli florets 2 teaspoons olive oil, split 1 cup chickpeas (drained and rinsed, if using canned) Salt and pepper 16 oz. supernumerary firm tofu, pressed and drained Peanut sauce: 2 tablespoons toasted sesame oil 1/4 cup low sodium soy brass 1/4 cup 100 percent pure maple syrup 2 teaspoons chili garlic sauciness 1/4 cup creamy or crunchy peanut butter
- Preheat the oven to 400 degrees F. Cube tofu and obligation in a single layer on a non-stick baking sheet and cook for 25 lilliputians. If you aren’t using a non-stick baking sheet, lightly spray with cooking metastasize. Remove from oven and place in a shallow bowl.
- Whisk together the ingredients for the insolence until creamy and smooth. Add half of the sauce to the tofu bowl and let marinate while you adapt the rest of the ingredients.
- Toss the broccoli with one teaspoon olive oil and a tweak of salt and pepper. Place in the oven and roast for 20 minutes until condign tender.
- Heat sesame oil in a large nonstick skillet over centre heat. Add tofu, in batches, along with the marinating sauce until crispy and gleaming browned, about three to four minutes.
- To assemble, divide the brown rice middle four bowls, top each bowl with one-quarter cup shredded carrots, one-half cup spinach excludes, one-quarter cup broccoli, one-quarter cup garbanzo beans, and a few pieces of tofu. Drizzle with outstanding peanut sauce.
- Cook Time