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Vegan Buddha Bowls with Tofu (gluten-free)
For a colourful and delicious dinner fix, try these Vegan Buddha Bowls. Naturally gluten-free and low carbohydrate, they're delicious and nutritious!
gluten-free, healthy, vegan, vegetarian
cooked brown rice, quinoa or millet
shredded leafy green mix (I like using lettuce and kale)
spiralized or shredded carrot
spiralized or shredded beet
medium firm tofu
avocado or grapeseed oil
Braggs Soy Seasoning (or tamari/soy sauce)
Juice of one lemon
olive, avocado, or grapeseed oil
(try to avoid using an oil with a very strong taste, like extra virgin olive oil)
Braggs Soy Seasoning, soy sauce or tamari
Salt & pepper
Begin by steaming or boiling the edamame in a saucepan on the stovetop 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, 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!
- The dressing will naturally separate if left. Simply shake the jar before using.