Satay Tofu Bowl – JSHealth


This nourishing dish is a texture and flavour delight. Roast veggies and tamari-seared golden tofu sit on a foundation of new greens, topped off with a heavenly peanut satay sauce. Additionally, it is loaded with anti-oxidants, complicated carbs, plant-centered protein and quality fats to gasoline you.



1 sweet potato, minimize into smaller chunks

½ head cauliflower, slash into small florets

2 tbsp more virgin olive oil 

1 tsp sea salt 

2 tsp sesame oil

200g (7oz) tofu, cubed

2 tsp tamari

3 cups child spinach, shredded 

1 spring onion, white and eco-friendly portion chopped

1 tsp chilli flakes, optional

For the satay sauce

3 tbsp smooth peanut butter

2 tsp tamari

2 tsp sesame oil

1 tbsp maple syrup

2 tbsp heat water 


Preheat oven to 180°C or 360°F. Line a baking tray with baking paper. Spread the sweet potato and cauliflower chunks across the tray and drizzle with the olive oil and a generous pinch of sea salt. Toss to coat. Bake in the preheated oven for 30-35 minutes, or until eventually golden and cooked by way of. 

To make the satay sauce, merge all the elements in a modest bowl and whisk until finally sleek. 

Heat a nonstick frypan about a medium large heat. Heat the sesame oil, incorporate the tofu and cook for 3-4 minutes or right until golden. Incorporate the tamari and cook dinner for a even further minute. 

To assemble the nourish bowls, put the shredded newborn spinach, cooked sweet potato and cauliflower on the foundation of two serving bowls. Incorporate the tofu, chopped spring onion and chilli flakes if making use of. Drizzle the satay sauce over the top to end. 


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