I am a HUGE Buddha bowl fan, as you will come to see 😉
Buddha bowls are simply a combination of plant-based ingredients, such as grains, veggies, fermented goods, and nuts & seeds.
One of my favorite go-to Buddha bowls is this Japanese-inspired bowl, containing marinated tofu, freshly pickles veggies, avocado, and quinoa.
JAPANESE BUDDHA BOWL
Prep time: 15 minutes (+time for marinated tofu & pickles)
Baking time: 30 minutes
Author: Envi Eats
Type: Buddha Bowl
- 12 oz extra firm tofu, pressed
- 1/2 cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp Sriracha
- 1 tbsp sesame oil
- Pickled radishes, carrots, cabbage, cucumber, etc.
- 1 cup quinoa (or brown rice)
- Sesame seeds (optional)
- 1/4 cup soy sauce
- 1 tsp wasabi paste
- Slice pressed tofu into cubes or flattened squares (as I did, picture above). Add the tofu to a tupperware and add soy sauce, vinegar, Sriracha, and sesame oil. Shake and let sit for at least 1 hour, or over night. Prepare the pickles.
- Preheat the oven to 415 degrees F. Once the tofu is marinated, place on a lined baking tray and bake for 30 minutes, flipping half way through.
- If the quinoa is not yet prepared, do so with 1 part quinoa: 2 parts water. Bring quinoa and liquid to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork. (This can also be done is a rice cooker with the same ratios).
- Remove the tofu from the oven when it is crisped on the edges and firm to the touch, around 30 minutes. Allow to cool slightly.
- Create a simple sauce by adding soy sauce and wasabi together and mixing vigorously. Add more wasabi for bite, and more soy sauce for umami.
- Prepare the Buddha bowl by adding cooked quinoa, sliced avocado, pickled veggies, and baked tofu slices to a bowl. Garnish with sesame seeds, Sriracha, and/or the soy/wasabi sauce.
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