Buddha Bowl With Tofu

INGREDIENTS

For the Buddha Bowl 

• 2 cups cooked brown rice
• 1-2 cups mung bean sprouts
• 1 tomato, chopped
• 1 Lebanese cucumber, chopped
• 1/2 cup coriander, roughly chopped
• 1/4 cup of mixed dry herbs – oregano, thyme, basil, dill and rosemary
• 7 ounces organic tofu, cut into small cubes
• 1/3 cup tamari
• 1/4 cup apple cider vinegar or rice vinegar
• 1 tablespoon of olive or sesame oil

For the Sauce

• 4 tablespoons olive oil
• 1 brown onion, diced
• 1/3 cup minced fresh ginger
• 5 garlic cloves
• 2 teaspoons curry powder
• 1/2 teaspoon cayenne pepper
• 1 cup fresh carrot juice (or water)
• 1/2 cup rice vinegar
• 1 cup almond butter
• 1/4 cup fresh squeezed lemon juice
• 2/3 cup tamari
• 4 tablespoon toasted sesame oil