Buddha Bowl

Press the tofu if using firm tofu. Skip this step if you are using extra firm tofu or sprouted tofu.

Cut tofu into 1 inch-equal-sized cube

Prepare the marinade in a measuring cup and add a small amount of marinade to a refrigerator-safe container.

Then add tofu cubes and pour the remaining marinade over the tofu.

Cover and shake gently so the marinade is distributed evenly over the tofu cubes.

Refrigerate for a few hours or overnight.

To prepare tofu, place a single layer of cubes in the base of the air-fryer.

Cook at 370 degrees for 7 minutes. Shake the air-fryer basket and cook for the remaining 8 minutes.

Remove the tofu from the base of the air-fryer, and repeat this cooking process with the remaining tofu.

Add all the ingredients to a measuring cup or bowl.

Whisk together; remove 1/4 cup for the rice and reserve the rest for dressing for the bowls.

Cook the brown rice according to package instructions.

Set aside

In a large non-stick skillet, over medium-low heat, saute the green onions, garlic, and grated ginger.

Then, add the cooked rice and 1/4 cup of the dressing; reserve the rest for the finished bowls.

Divide the ingredients into 4 equal servings

Begin each bowl/plate with a serving of rice in the center.

Then build around the bowl with a serving of kale, carrots, name, tofu, and red cabbage.

Next, place sliced radishes and cucumbers around the sides of the bowl.

Add a couple of slices of fresh avocado, and add raw sliced green onion, microgreens, and a lime wedge to each bowl. Sprinkle with sesame seeds.

When all the Buddha bowls are assembled, drizzle with the remaining dressing.