Buddha Bowls with Tofu
Food Writer + Recipe Developer
Bowls 1⁄2 cup edamame 1 1⁄2 cups cooked brown rice, quinoa or millet 1 cup shredded leafy green mix (I like using Buddha lettuce and kale) 2⁄3 cup spiralized or shredded carrot 2⁄3 cup spiralized or shredded beet 2⁄3 cup cubed cucumber 1 tbsp sesame seeds
1 (350 g) pack medium firm tofu 1 tbsp avocado or grapeseed oil 1 tbsp Bragg Soy Seasoning (or tamari/ soy sauce) 1⁄4 tsp smoked paprika 1⁄4 tsp black pepper
Juice of 1 lemon
6 tbsp olive, avocado or grapeseed oil (try to avoid using an oil with a very strong taste, like extra virgin olive oil)
1⁄2 tbsp Bragg Soy Seasoning, soy sauce or tamari 1 clove garlic, crushed
Salt & pepper
Begin by steaming or boiling the edamame in a saucepan on the stove top for 3-5 minutes, or until tender. Remove from the heat and allow to cool.
While the edamame are cooling, make the tofu. Slice the block of tofu into 8 long, flat strips and place them on a baking tray.
Brush the slices with half the oil, soy seasoning/soy sauce, paprika and pepper.
Place under your oven’s broiler (grill) for 10 minutes, or until the strips are golden.
Flip the strips over and re-coat with the remaining oil, soy seasoning/soy sauce, paprika and pepper.
Broil/grill the tofu for another 10 minutes and remove from the oven. Set aside.
To make the dressing, add all ingredients to a mason or glass jar and screw the lid on. Shake vigorously for about 20 seconds until all ingredients are combined. Simple!
Add the leafy green mix to the bottom of 2 large dinner bowls.
Pile on top the brown rice, edamame, carrot, beet and cucumber.
Add to the top of the bowls the tofu strips, and sprinkle with the sesame seeds.
Pour over as much dressing as you require. (You will likely have some left over. It can be stored in the fridge for at least a week.) Enjoy!
The dressing will separate if left. Simply shake the jar before using.