Vegan Buddha Bowls with Tofu and Spicy Peanut Sauce

Pulse 1/2 raw cauliflower in a blender until it resembles rice.

Cook brown rice according to package instructions.

Cut tofu into cubes.

Marinate tofu in a mixture of grape seed oil, minced garlic, tamari, and minced fresh ginger. Cover and shake gently, allow to sit for at least a couple of hours.

Gently fry the marinated tofu in a little oil over medium heat until both sides are browned and slightly crispy, about 2 minutes per side.

For the spicy peanut sauce: Heat a little oil in a pan and add 1/2 onion, 2 cloves garlic, and 2 tablespoons fresh minced ginger. Cook until softened.

Add 1 teaspoon chopped chili and 1 teaspoon curry powder to the sauce mixture, cook for a minute, and remove from heat.

Add 2/3 cup vegetable stock, 1 1/4 cups peanut butter, 1/3 cup rice vinegar, 2 tablespoons lemon juice, 1/2 cup water, 1/3 cup tamari, 2 tablespoons sunflower oil, and 1 tablespoon sesame oil to the sauce. Stir and allow to cool.

Blend the sauce mixture until smooth. It can be served warm or cold, and stored in an airtight container in the fridge or frozen.

Massage kale with a little olive oil.

Grate carrot.

Prepare zoodles by using a spiralizer or peeler on zucchini.

Assemble the bowls: Place the cauliflower rice or brown rice in bowls.

Add sliced avocado, baby tomatoes, massaged kale, grated carrot, chopped spring onions, zoodles, chopped chilies, and sesame seeds on top.

Enjoy the Buddha bowls.