Tofu Veggie Bowl
- 2 (8-ounce) blocks tofu, patted dry and cubed
- 1 bunch kale
- 2 cups cooked sushi rice
- 1 cup cabbage, shredded
- 1 cup carrots, shredded or sliced
- 2 radishes, sliced
- 1/4 cups store bought stir fry sauce
In a large skillet on medium high heat, add the oil. Once shimmering, add the tofu and cook until golden brown on all sides, about 3 minutes per side.
Add the kale to a medium mixing bowl and massage with your hands for a few minutes. Set aside.
When the tofu is golden brown on all sides, add stir fry sauce and cook for another 2-3 minutes, until sauce has absorbed.
Assemble the buddha bowl by placing the rice in the bottom of the bowl. Top with tofu, kale, cabbage, carrots and radishes.