BuddhaBowl: Honey soy tofu + truffle "butter" broccoli

A buddhabowl is a staple in my house. Buddhabowls comprise many of my go to recipes for a quick but filling and delicious meal. Plus, lets be honest, how pretty does this look?

They are so simple yet, you easily can add so much variety to a buddhabowl that I can guarantee that you will never get bored of this dish.

This Honey Soy baked Tofu with Truffle “Butter” Broccoli and roasted garlic chickpeas buddhabowl is quite literally BURSTING with flavor despite how simple and little ingredients it actually has.

Once you get this baked honey soy garlic tofu recipe down, you can add it to so many different dishes. I make this in large batches and add to meals throughout the week. I add it to other buddhabowls du jour, salads, pasta dishes and even just over lentils for a quick and yummy meal.

Ingredients for Buddhabowl:

Organic Broccoli
Chickpeas – I prefer the low sodium chickpeas
Ghee – White Truffle Flavor (Important)
Salt
Pepper
Garlic

For the Tofu:

Extra Firm Tofu – I like the whole foods 365 brand but you can use any
Tamari – Low Sodium (You can use soy sauce, I use Tamari as it is gluten free and I just rather that)
Wild Raw Honey – I like this brand
Garlic Powder
Organic Turmeric Powder – I use this one
Ghee – Himalayan Salt Flavor

Instructions:

Set your oven to 375 degrees F.
Cut your extra firm tofu through the center to make two flat pieces. It is easier to remove the moisture when the slab is thinner. I like to cube it. You can do whatever you like. Drain all the moisture you can, without losing the integrigity of the tofu cubes.
Grease a baking sheet with Ghee. I like the Himalayan Pink Salt flavor for this.
Combine the Tamari, honey, pinch of tumeric and garlic powder and set aside
Put the tofu on a baking pan and roast for about 25 min.
After the tofu is browned and shrunk about 25% in size, soak the tofu in the above sauce.
Let it sit for 2 minutes in the Tamari honey sauce and drain it (keep the sauce though)
Put the tofu back on the pan and bake for another 10 minutes (I drain the sauce as Tamari can burn in the oven).
While the tofu is roasting, drain your chickpeas and put on another pan. Mix with salt, pepper and garlic powder and pop it in the oven with the tofu.
Sauté your broccoli with White Truffle ghee (the truffle really adds amazing flavor so get this brand).
Take the tofu out of the oven, put about 4 tablespoons of the Tamari honey sauce on the tofu and let it sit while the broccoli is cooking.
Plate your dish!