SUSHI BUDDAH BOWL WITH CRISPY TOFU

Inspired by the Cabbage Salad with Ginger Dressing recipe in Module 8 of 66-Day Health Mastery Program

Basmati Rice – 1 Cup (cooked according to package directions)

Edamame (I used frozen – cooked according to package directions)

Cucumber – Diced

Red Pepper – Diced

Daikon Radish – Shredded

Carrot – Shredded

Green Onion – Sliced

Avocado – Diced

CRISPY TOFU

  • 1 Block Organic, Sprouted Tofu
  • ¼ Cup Bragg’s Aminos (or Coconut Aminos)
  • 1 Tbsp. Arrowroot Powder
  • ¼ tsp. Wasabi Powder (optional)
  • ¼ tsp. Ginger Powder (optional)
    • Drain Tofu – wrap in paper towel & gently squeeze, let drain for 15 minutes
    • Preheat Oven to 425 degrees
    • Line Baking Sheet with Parchment Paper
    • Cut Tofu into Cubes & Place in a Large Bowl
    • Add Aminos & Sprinkle with Arrowroot Powder (add ginger & wasabi powder if using)
    • Toss Gently Until Evenly Coated
    • Place Cubes on Baking Sheet & Bake for 30 minutes (turn ½ way thru)

CARROT GINGER DRESSING

  • ½ lb. Carrots
  • ¼ to ½ Red Onion
  • 1 to 2 inch piece of Ginger
  • ¼ Cup Rice or Coconut Vinegar
  • 2 Tbsp. Bragg’s Aminos (or Coconut Aminos)
  • 1 Tbsp. Tahini
  • 1 Tbsp. Toasted Sesame Oil
  • ¼ to ½ Cup Avocado Oil
  • Salt & Pepper to Taste
  • Water to Thin if Desired
    • Place all ingredients in to a VITAMIX and blend

Directions:

                  Divide Ingredients Between 4 Bowls in Desired Quantities and ENJOY!

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