You can at this point serve / eat the dish, or you can add some thai penaut sauce. Of course being vegan, it was a no brainer to make a tofu buddha bowl and it turned out delish! Ready for a treat? As most monks were vegetarians – food would usually be in the form of rice or vegetables. Laypeople would wait for them and place food, flowers or incense sticks in their bowls. To make the sauce mix 1 tbsp of runny peaunut butter with 1 tbsp of low salt tamari. Avocado is high in fat, but lets be honest, it’s all good fat. Gratitude to have food on the table; gratitude to be happy with simple, nourishing foods; gratitude of being able to give and receive. These bowls feature perfectly cooked brown rice and shredded cabbage topped with crispy baked tofu, fresh mango salsa and peanut sauce.None of the components are difficult to prepare, and the combination is irresistible. Simply spoon out some brown rice into a bowl, and top it with your baked peanut tofu and veggies. TSV TIP: If you don’t have a tofu press, just place your drained tofu between 2 plates. Highly recommend it. They are perfect for lunch or a light dinner and equally as good for taking to work or school. The idea behind the buddha bowl is to have lots of little servings of different foods to create an all round balanced and nourishing meal. Great for a weeknight dinner, these bowls come together in just 15 minutes! In a small pan heat ½ cup of Soy Sauce (use the low sodium variety) and ½ of water. Toss in a good amount of minced garlic – I use 2-3 big cloves – because I LOVE garlic. Let it sit and press for about 15 minutes while you preheat your oven to 400° F. Replace the wet paper towels about halfway through the press time. Toss and turn continuously for 5 minutes until golden. The job hunt is continuing and hopefully I’ll have some interviews coming soon. After baking, place Tofu in small bowl and add a little Peanut Sauce (when finished) to marinade. Some other options instead of the avocado could be tomatoes for example. You could make these bowls … Perfect for a packed lunch or an easy detox day. Mix together and add warm water until you get a runny consistency. Sliced radishes- I just love radishes, another low carb vegetable with bright bold edible skin and a crisp white interior. As they are small chunks, they will cook quickly. Leave to one side in the fridge. We also have a thai peanut drizzle for the ultimate finish! Every morning Buddhist Monks would go house to house with their one and only possession – their “Alms Bowl”, or “Gratitude Bowl”. So for my version, I made this bowl with wild rice, roasted chicken, broccoli and sweet potato, and topped it with a thai peanut sauce! The final touch was adding some black sesame seeds to finish the bowl before serving. By the time your tofu comes out of the oven, your veggies and rice should also be done, and everything can be assembled. This Thai Noodle Bowl with Tofu and Peanut Sauce is my latest iteration of this idea and it’s all about the sauce! Serves: 4, sauce makes 1 cup Prep time: 20 minutes Cooking time: 30 minutes. Whisk together the ingredients for the sauce (sesame oil, soy sauce, maple syrup, chili garlic sauce, peanut butter) until creamy and smooth. Hard to read the words before it’s posted. Some tofu’s really need a good squeeze to get all of the water out so make sure you try to do that for best texture. To make the sauce mix 1 tbsp of runny peaunut butter with 1 tbsp of low salt tamari. by email@example.com | Jan 8, 2018 | Batch Cooking/Meal Prep, Lunch/Dinner, Uncategorized, Vegetarian/Vegan | 0 comments. Required fields are marked *, Vegan Buddha Bowls: Easy, Healthy Recipes to Feel Great from the Inside Out, Aunt Nellies Sweet & Sour Red Cabbage 16 oz (Pack of 2), McCormick Culinary Whole Black Sesame Seed, 18 oz, SAN-J -TAMARI-REDUCED SODIUM [Gluten Free] (Organic) 10OZ[1PACK] by San-J, Jif Creamy Peanut Butter, 16 Ounces, 7g (7% DV) of Protein per Serving, Smooth, Creamy Texture, No Stir Peanut Butter. A double batch wasn’t enough for 6 people. Then toss on some cooked rice, quinoa, or the grain of your choice. I find it really lifts marinade very quickly and is a very easy tofu to work with. A little sunshine in the midst of winter. Filed Under: Pasta & Rice, Recipes, Stir Frys, Veggies Galore. There are may ways to add Protein to your Buddha Bowl – I used baked Tofu. The rest of the ingredients are coming from the pantry – rice wine vinegar, thai red curry paste, low sodium soy sauce, agave, hoisin sauce and peanut butter! This Buddha Bowl is a hearty bowl of fresh veggie goodness, including a helping of rice and some baked tofu marinated in a Thai Peanut Sauce. Add tofu to hot pan and pour half of remaining sauce to tofu (or all of the sauce if you don’t want any left over to drizzle over bowls). Learn how your comment data is processed. Now slowly add up to 1/3 cup of your favorite Peanut Butter and whisk until it’s combined and smooth. It’s thought the idea of buddha bowls originated form the yogi community. Place them on top of the bed of spinach. To make the dressing is super easy, I mixed together 1 tablespoon of peanut butter, 1 tablespoon of low salt tamari with some warm water until it was smooth enough to drizzle. Chop the radishes into thin slices and place on top of the bed of spinach in its own little section of the bowl. That’s it! This could be spinach, kale, salad leaves or cous cous for example. This quick, vegan main comes together in well under an hour and is loaded with both flavour and nutrition. While buddha bowls are meant to be vegetarian or even vegan meal options, they’re quite the customizable kinds of foods, so why not right? After baking, place Tofu in small bowl and add a little Peanut Sauce (when finished) to marinade. The sauce I used for this recipe is a combo of a classic peanut sauce and a coconut curry sauce. 1 450 ounces block firm or extra firm tofu, drained, patted dry, and cut into 0.1 cm cubes Optional: drizzle with remaining peanut sauce and garnish with scallions and crushed peanuts. You can really make the tofu buddha bowl with whatever veggies and other ingredients you have. Add 1/2 of the sauce to the tofu bowl and let marinate while you prepare the rest of the ingredients. This Thai Buddha bowl is quick and easy to put together with heaps of fresh vegetables and crispy fried tofu served over coconut rice and topped off with a simple Thai peanut sauce with spicy red curry. I made this tonight with a few substitutions. This is by far one of my favourite recipes and when we made this during a cooking class, it was a hit with everyone. About Brand New Vegan. Simple, easy, nourishing, and delicious. Toss well and be sure they’re evenly coated. For this recipe I whipped up a simple hoisin peanut sauce in my mini food processor. You want the tofu to … A good Sunday night meal! It's dairy-free, gluten-free, vegan and loaded with fresh vegetables for a … Extra garnish like sliced avocado and Green Onions low sodium variety ) ½. If realized, will set you free just want you to know how I. A weeknight dinner, these bowls come together in well under an hour and is loaded with both and... 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