I love the restaurant Fresh. The smoothies are awesome and I’m in love with their wraps. I have a blender coming soon so I wanted to be able to reproduce some of their smoothies. In the mean time, I’ve been trying some of their other stuff.
I picked the Buddha Bowl recipe because it was relatively easy. The cookbook are split up into different chapters for the sauces and marinades so there is a bit of flipping back and forth. I find that the portions (just like in the restaurant) are big. The peanut sauce made a vat’s worth. You could get away with cutting the recipe in half.
I wasn’t completely thrilled with this recipe at first, but it grew on me and got better the next day. R LOVED this dish, probably for the same reason I didn’t like it. I found the lemon juice (I used fresh squeezed as I had it on hand) made the peanut sauce too tangy where he loved the tanginess of the sauce. What I loved the most is the tofu marinade.
I’ve used many different recipes for marinating tofu and I found this flavour to be the best. You also don’t need to press the tofu first like in other recipes. If you’re into tofu, definitely give this a try. I’m even going to give the recipe for this, that’s how much I like it.
Marinated Tofu Cubes (adapted from refresh cook book)
– 1 package of tofu (300g, about 1 pound), cut into small cubes
– 1/4 cup apple cider
– 1/4 cup + 2 Tablespoons tamari
– 1/8 cup filtered water
– 1 Tablespoon sunflower oil
Combine all ingredients except tofu. Pour marinade over tofu cubes. Marinate for an hour. Keeps up to 5 days.