top of page

Buddha Bowls with Tofu

Elizabeth Emery

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.

bottom of page