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Tofu Noodle Buddha Bowl with Asian Nectarine Dressing

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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
This is feeding: 2 people
Author: Janet @janetsmunchmeals

Ingredients

Asian Nectarine Dressing

  • 2 tbsp Rice Vinegar
  • 1 tbsp Sesame Oil
  • 3 tbsp Avocado Oil
  • 1 tbsp Coconut Aminos
  • 1.5 tsp Fresh GInger grated
  • 1 clove Garlic
  • 1 Nectarine

Buddha Bowl

  • 1 small bag Brussels Sprouts
  • 1 block Tofu cut into 1 cm cubes
  • 1 small package Shiitake Mushrooms sliced
  • 1 bundle Asparagus cut in half, tough bottom end trimmed off
  • 1/2 Seedless Cucumber
  • Buckwheat Noodles cooked
  • Baby Spinach as needed
  • Chili Flakes to taste
  • Fresh Mint to taste

Instructions

Asian Nectarine Dressing

  • Cook 1 diced nectarine over medium-low heat with a dash of water for about 3 to 5 minutes covered, until very soft.
  • Add all the ingredients to a food processor or blender and blend until it resembles a sauce.

Buddha Bowl

  • Saute each ingredient separately, except for the cooked noodles.
  • Plate all the veggies over baby spinach or other greens, along with a bit of noodles. Drizzle dressing over top. Top with red chili flakes and fresh mint

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