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Before you jump to Tofu Veggie Bowl with Cashew Sauce recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
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The first change to make is to pay more attention to what you buy when you shop for food because it is likely that you tend to pick up many of the things without thinking. For example, most likely you have never checked the box of your favorite cereal to see how much sugar it contains. A great healthy substitute can be porridge oats which have been shown to be beneficial for your heart and can give you good sustainable energy every day. Add fruits or spices to improve the flavor and now you have a breakfast that can become a normal part of your new healthy eating plan.
Evidently, it’s easy to begin incorporating healthy eating into your daily routine.
We hope you got benefit from reading it, now let’s go back to tofu veggie bowl with cashew sauce recipe. You can cook tofu veggie bowl with cashew sauce using 28 ingredients and 12 steps. Here is how you do that.
The ingredients needed to make Tofu Veggie Bowl with Cashew Sauce:
- Get Crispy tofu marinade
- Prepare tofu
- Provide 1 tbsp tamari
- You need 1 tbsp olive oil
- Get 1 tsp lemon juice
- Take 1 tsp maple syrup
- Use 1 tsp tomato paste
- Use 1 tbsp cornstarch
- Get 1 tsp garlic powder
- Provide 1 tsp smoked paprika
- Provide Garlic cashew sauce
- Get 1/2 cup raw cashews
- Use 2 tbsp lemon juice
- Provide 2 tbsp nutritional yeast
- Prepare 1/2 tsp sea salt
- Provide 1/4 cup water
- Provide 3 cloves the roasted garlic
- Provide One-pan veggie bowl
- Take 1/2 white onion, sliced
- Get 3 carrots, sliced on a diagonal
- Prepare 2 cups green beans, ends cleaned and cut in half
- Take 2 cup mushrooms, sliced
- Take 1 bulb of garlic, top cut off
- Take 2 tbsp olive oil
- Use 1/2 tsp dried oregano
- Use 1/2 tsp dried thyme
- Prepare to taste Sea salt & black pepper
- Get handfuls fresh spinach
Instructions to make Tofu Veggie Bowl with Cashew Sauce:
- Preheat oven to 200°C and line a baking sheet with parchment or a baking mat.
- Spread the tofu out between two layers of paper towel.
- Weigh the tofu down as much as possible. Start with a cutting board or a baking sheet, then place something heavy, like cookbooks or cans, on top
- Leave the tofu for at least 15 minutes.
- Add onion, carrots, green beans, mushrooms and garlic bulb to a large mixing bowl and toss with 2 tbsp of olive oil.
- Spread out the veggies onto the prepared pan in a single layer and sprinkle with oregano, thyme, salt, and pepper.
- Roast for 20 to 25 mins or until veggies are soft and onions have browned edges.
- In the same bowl toss tofu with the marinade.
- Bake the tofu for 25-30 minutes, flipping halfway.
- While the veggies are roasting, add all ingredients for the sauce to a high power blender, blend on high until smooth and creamy.
- Arrange veggies and tofu in a bowl (if desired serve over rice or noodles) and drizzle with dressing.
- Voila! A One-Pan Tofu Veggie Bowl!
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