For a colourful and delicious weeknight dinner, these Vegan Buddha Bowls are naturally gluten-free and low carbohydrate!
Our neighbour came over a few nights ago for an early supper and we whipped up these quick Vegan Buddha Bowls with Tofu.
I always get a bit anxious when feeding someone who isn't plant-based because I'm aware that the way I eat is very nutrient-dense, but I needn't have worried! He thoroughly enjoyed it and raved about the tofu (which made it, in my opinion).
The combination of brown rice, fresh greens and vegetables, topped with grilled tofu makes it the perfect nutritious dinner.
I've been meaning to put a buddha bowl recipe on the blog, so this provided the perfect opportunity!
It's ideal as a weeknight meal because you can make it in under an hour. It also contains ingredients you'd find in the back of your fridge (hello, beets and carrots).
It provides a good amount of protein from the tofu and edamame, and because you're eating a variety of colourful veggies you'll be getting a lot of vitamins too.
If you have a little extra time, I'd recommend making double the quantity of these Vegan Buddha Bowls. That way, you'll have leftovers to take to work/school etc. This bowl packs really easily into tupperware so it's the perfect weekday lunch as well.
One of the things I really love about this recipe is that it's totally customisable! You can substitute in any of your favourite whole grains for the rice, change any of the veg (particularly useful if you've got some in the fridge that needs using up) and use your own favourite dressing if you prefer. Have fun and make it your own!
Nervous about cooking tofu? Don't be! Check out my step-by-step tutorial on how to make crispy tofu.
MORE EASY VEGAN DINNERS
Vegan Tofu Noodles with Almond Butter
Easy Beet & Black Bean Burgers
Store Cupboard Lentil Bolognese
Creamy Broccoli & Mushroom Pasta
Vegan Buddha Bowls with Tofu (gluten-free)
- ½ cup edamame
- 1½ cups cooked brown rice, quinoa or millet
- 1 cup shredded leafy green mix (I like using lettuce and kale)
- ⅔ cup spiralized or shredded carrot
- ⅔ cup spiralized or shredded beet
- ⅔ cup cubed cucumber
- Alfalfa sprouts
- 1 tablespoon sesame seeds
- 1 350g pack medium firm tofu
- 1 tablespoon avocado or grapeseed oil
- 1 tablespoon Braggs Soy Seasoning (or tamari/soy sauce)
- ¼ teaspoon smoked paprika
- ¼ teaspoon black pepper
- Juice of one lemon
- 6 tablespoon olive, avocado, or grapeseed oil (try to avoid using an oil with a very strong taste, like extra virgin olive oil)
- ½ tablespoon Braggs Soy Seasoning, soy sauce or tamari
- 1 clove garlic, crushed
- Salt & pepper
- 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, Braggs/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, Braggs/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 combine. Simple!
To assemble the bowls
- Add the leafy green mix to the bottom of two 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), and enjoy!
If you’ve tried this recipe, please leave a comment or tip for others below. I'd love to know how you’ve made it your own!
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