Baked Tofu Buddha Bowl & Sauce

The “Buddha Bowl” is trending big these days… and there’s no question as to why!  There’s something so satisfying and beautiful about topping a big ‘ol bowl of sticky sushi rice with all your favourite plant-based toppings.   Our Baked Tofu Buddha Bowl & Sauce is one of our favourite mains, and we’re so happy to be sharing this recipe with you.  All the colours, textures, and tastes truly POP!  Our special asian-inspired Buddha Sauce will take this bowl (or any bowl) to the next level.  Try it and you’ll see!

Serves: 4
Prep time: 15 mins
Cook time:  30 mins
Ingredients:
For the bowl:
2 c sushi rice
2 blocks of extra firm organic tofu, cubed
4 cups shiitake and/or oyster mushrooms, stemmed, and sliced
1/2 medium red cabbage, chopped
1 thumb of fresh ginger, peeled and sliced thin
2 large carrots
1 english cucumber
1 ripe avocado
1 tbsp sesame seeds, for garnish
1/4 c sesame oil
1/4 c rice wine vinegar
1/4 c sweet red chili sauce
lime wedges for garnish
pickled ginger for garnish
For the sauce:
1/2 c veganaise
1/3 c hot chili sauce (Sambal)
2 Tbsp maple syrup
1 Tbsp rice wine vinegar
1 Tbsp soy sauce
1 Tbsp sesame oil
Steps:
1. RICE:  Make a pot of sushi rice (follow the instructions on the package)
2. BAKED MARINATED TOFU
  • Mix together equal parts:  sesame oil, rice wine vinegar, sweet red chili sauce
  • Add to the marinade:  splash of tamari (soy sauce), honey or maple syrup to taste.
  • Mix the marinade ingredients well and add in the tofu, let marinate for an hour or longer.
  • Heat oven to 400F, place tofu in a baking dish and bake while tossing the tofu every 10 minutes to ensure it’s well coated.  Bake 20 mins, until golden brown and the marinade has caramelized.
  1.  SAUTEED MUSHROOMS: sautée sliced mushrooms in a splash of avocado oil, season with sea salt

  2. SAUTEED CABBAGE & GINGER: cook chopped cabbage and thin slices of ginger in a bit of sesame oil, splash of rice wine vinegar, season with salt

5.  CARROT RIBBONS: use vegetable peeler to create long “ribbons” out of large carrots
6.  CUCUMBER: Cut cucumber into small pieces
7. AVOCADO: 1/4 of an avocado, cut into chunks, per bowl

8. OPTIONAL TOPPINGS: toss in your favourite veggies, such as steamed broccoli, edamame, or corn, as pictured.

6.  BUDDHA SAUCE: Whisk together all ingredients.  Feel free to adjust the amounts to taste… add more hot sauce if you like more spice, etc.

7.  BUILD YOUR BOWL:  Top sushi rice with all the delicious toppings outlined above, garnish with sesame seeds, picked ginger, lime wedge, and smother with buddha sauce.

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Enjoy!

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