A Japanese buddha bowl always consists of small portions of several vegetables. A variety of vegetables with tofu have perfect balanced nutrition.
You can use whatever vegetables you have at home or even leftovers for a buddha bowl. Here is an easy, quick yet delicious recipe to make for lunch or dinner. The colorful ingredients of this dish make it look so appetizing and hard to resist!
Prep time: 15 minutes
Cooking time: 20 minutes
For the bowl:
200g firm tofu, cut into 1cm thick cubes
1 cup pumpkin, cut into 1cm cubes
½ cup frozen edamame
½ cup cooked quinoa
4 cherry tomatoes
1 cup red cabbage
For the dressing & marinade:
4 tbsp soy sauce
½ tsp garlic powder
1 tbsp honey
1 tbsp sesame oil
1 tsp black sesame seeds
Press tofu with Tofudee Tofu press for 20 minutes.
Make the marinade: In a small bowl, combine the soy sauce and garlic powder.
Cut the pressed tofu and let it marinate in there while you do the other preparations.
Cut the cherry tomatoes in half.
Steam the pumpkin until a fork can cut through.
Boil the edamame in water with a pinch of salt.
Heat a drizzle of olive oil in a pan, add the tofu and let it cook until the outside becomes golden. Keep the marinade.
Make the dressing: mix the leftover marinade with the honey and sesame oil until well combined.
Once all of your components are ready, compose y your bowl. Toss your cooked quinoa, steamed pumpkin, tomatoes, steamed edamame, red cabagge, avocado, cooked tofu in a large bowl. Sprinkle black sesame seeds and spring onions.