Creamy Yuzu Ponzu Buddha Bowl 🙏🏼🍋✨

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For Yuzu Ponzu
¼ cup soy sauce
2 tbsp yuzu juice (you can substitute with lemon or lime)
2 tbsp rice vinegar
1 tbsp yondu, optional
1 tbsp agave nectar

For Creamy Garlic Dressing
½ cup Follow Your Heart Vegenaise
3 to 5 cloves garlic, grated
1 tbsp agave nectar
1/2 tsp salt
Pinch of pepper
2 tbsp yuzu ponzu

For Yuzu Ponzu Marinated Tofu
10 oz extra firm tofu, ¾” cubes
Remaining yuzu ponzu (approximately ⅔ cup)
Cooking oil

For Buddha Bowl
1 cup cooked quinoa per serving
Handful purple cabbage, alfalfa sprouts & shredded golden beets
A few thin slices carrot

Mix all ingredients for yuzu ponzu & set aside.
Mix all ingredients for creamy garlic dressing & set aside. This sauce is best when sitting in a fridge overnight.
Combine tofu, ponzu & marinated tofu at least 2 hrs to overnight.
Heat a skillet over medium high heat. Add 1 tbsp cooking oil & cook marinated tofu until crispy, 3 to 4 mins.
Assemble quinoa, veggies, tofu in a bowl & enjoy with creamy garlic dressing!

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