Crispy Tofu Buddha Bowl

How do you get tofu crispy??? Solution- use air fryer!

I don’t eat a lot of tofu, but when I do I make sure to buy organic, non- GMO.
Why? Up to 90% of soybeans are genetically modified to resist the herbicide Round Up.

I prefer extra-firm tofu as it keeps its shape when cooking and just absorbs flavor of sauce.
I’ve been cooking with tofu more during & after Beachbody’s Ultimate Reset when I eliminated animal protein.


For Sauce:
1 Tbsp reduced- sodium tamari soy sauce
1 1/2 tsp coconut sugar
pinch garlic powder
pinch ground ginger
pinch curry powder

For bowl:
4 oz firm tofu, drained, patted dry
1 tsp sesame oil
1 cup spinach/ kale/ boy choy
1/4 cup water
1/2 cup cooked warm quinoa or brown rice
1/2 cup chopped mango
1/4 cup shredded carrots
2 stalks sliced green onion

1. Cube tofu and coat with extra virgin olive oil spray or avocado spray. Place in air fryer for 12 minutes on 375 degrees.
2. Place sauce ingredients in small bowl and microwave 20 seconds on high. Stir.
3. Heat skillet over medium- high heat add sesame oil. Saute greens.
4. Once tofu done add to bowl with grain and top with greens, mango, carrots. Garnish with green onion and drizzle with sauce.

* recipe adapted from book- Lose Weight Like Crazy

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