It’s a new year, and with a new year usually comes new goals. Sometimes I think we put a lot of pressure on ourselves to start the year off with something big, with a BANG. But that can also seem very daunting and let’s be honest, I think sometimes it’s nice to make little changes at first- to work towards something a little bigger. If you are thinking you want to eat a little healthier or to cook more during the week, this might be the perfect dish to start with. This Tofu Buddha Bowl is savoury, spicy, protein-packed and an easy weeknight dish.
here are a few reasons why I love this Tofu Vegan Buddha Bowl, so listen up!
- The peanut satay sauce is TO DIE FOR. Feel free to just make the sauce and eat it by the spoonful. The creaminess mixed with the crispiness of the veggies and tofu is a match made in heaven.
- This dish is very versatile. You can use any vegetables in this buddha bowl. This can be your “clean out the fridge meal” at the end of the week. It’s a great way not to waste any veggies that haven’t been used up. I decided to steam my veggies but roasting the veggies would be a killer idea as well.
- This bowl is flavour-packed, straightforward to make and it makes for a good wholesome and healthy meal. You might just have to add this to your favourite vegan tofu recipes list.
does this vegan buddha bowl pass the picky husband test?
This dish is Picky Husband Approved- so you know that it doesn’t have yams in it and it will be a winner for most eaters out there! Side note though, Adam isn’t a huge tofu fan (hence the Picky Husband title). I don’t know if he ever will be and that’s ok. He’s a texture guy and the texture of tofu just isn’t for him. He eats it if it’s blended up like in my Pesto Lasagna Rolls. Basically, he likes it as long as he can’t see it. So this Tofu Buddha Bowl is also great without the tofu, and you could add some nuts or extra veg to it.
Maybe this tofu vegan buddha bowl will help you start 2019 off by making small changes. Perhaps because it’s easy to whip up it will allow you to stay full while you conquer whatever new dreams await you this year. Or maybe it will help keep you sane in the busyness of another week. Either way, this bowl is a
tofu buddha bowl
- 1 package (300g) extra firm tofu plus 2 tbsp of high heat oil to cook tofu in
- 3 cups broccoli steamed
- 1 cup carrots raw and shredded
- 1 cup kale finely chopped/ option to add 1 tsp of oil to kale to massage it
- 250 g rice noodles thick in width
peanut butter satay sauce
- 1/2 cup smooth organic peanut butter
- 2 tsp brown rice miso paste
- 3/4 tsp sriracha to taste
- 1/2 cup tamari
- 1/2 lime juiced
- 8 tbsp water
- 4 tbsp maple syrup
- 2 tbsp seasme oil
- 2 garlic cloves
- salt and pepper to taste
- Heat a large saucepan with 2 tablespoons of oil in it over medium heat. Cut the tofu into 1-inch pieces. Once the oil is hot enough in the pan, add all the tofu cubes. Watch closely flipping the tofu until all sides are browned. Each side takes approximately 3-5 minutes to brown.
- While the tofu is browning, begin to prepare your vegetables. Prepare your steamer and when ready, add the broccoli to it (and other desired veggies). Shred your carrots (about 2 large carrots) and finely chop your kale (option to massage the kale with 1 teaspoon of oil).
- Prepare your sauce. Add all ingredients to a blender and blend until smooth. Test the sauce and if you want it spicier add more sriracha. You want it to be smooth and somewhat liquidy. There should be a lot of sauce, but this is a good thing and I bet you will use it all!
- Bring a large pot of water to a boil. Once boiling add your rice noodles. Rice noodles don’t typically take too long to cook (~4-5 minutes) so watch them closely. Once cooked perfectly, drain the water and set the noodles aside.
- Your tofu should be done at this point, and now it’s time to assemble your bowl! Add noodles, tofu, and veggies to a large saucepan, heat can be on low. Then add the sauce to the mixture and toss evenly. time to fill your belly!
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