Vegan Low-Carb Buddha Bowls for a Colorful Dinner Delight
Discover vibrant Vegan Low-Carb Buddha Bowls, combining marinated tofu and colorful veggies for a delightful meal.
Equipment
- - Baking tray
- - Parchment paper
- Pan
- food processor
Ingredients
For the Marinade
- 2 tbsp Sesame Oil Add a nutty flavor and depth; substitute with olive oil if desired.
- 3 tbsp Tamari Soy Sauce Provides an umami kick; use coconut aminos for soy-free option.
- 1 tbsp Ginger Garlic Paste Enhances flavor complexity; can swap with fresh minced ginger and garlic.
- 1/4 tsp Cayenne Pepper Adds a hint of heat; adjust quantity to suit your spice tolerance.
For the Bowl
- 14 oz Firm Tofu Main protein source offering wonderful texture; extra firm preferred.
- 1 tbsp Coconut Oil Perfect for sautéing mushrooms; replace with avocado oil for a unique taste.
- 2.5 oz Mushrooms Adds umami and rich texture; any fresh mushrooms work well.
- 5 oz Cauliflower Forms the base for 'rice' in the Buddha bowl; can swap with broccoli rice.
- 1/2 tbsp Fresh Parsley Brings brightness to the dish; cilantro is an excellent alternative.
- 4 oz Broccoli Offers crunch and essential nutrients; green beans can be used instead.
- 5 oz Bok Choy Introduces a mild flavor; swap with spinach or kale if preferred.
- 1 tbsp Sesame Seeds Ideal for garnish; optional but encouraged.
- Salt and Pepper Essential for seasoning; adjust to taste.
Instructions
Instructions
- Combine marinade ingredients in a bowl. Add the firm tofu, ensuring each piece is coated evenly. Cover and refrigerate overnight for maximum flavor infusion.
- Preheat your oven to 350°F (180°C). Line a baking tray with parchment paper, spreading the marinated tofu in a single layer to bake.
- Bake the tofu for 35 minutes, flipping halfway through for even browning.
- Heat half of the coconut oil in a pan over medium heat. Sauté the mushrooms until crisp and caramelized, then set aside.
- Blitz the cauliflower in a food processor until it resembles rice.
- Cook the cauliflower rice by adding the remaining coconut oil into the pan, stirring with parsley, and cooking for about 5 minutes.
- Steam the broccoli in the microwave for about 5 minutes until tender yet vibrant green.
- Prepare bok choy by cooking cut side down in a small pan with a splash of boiling water for 3-5 minutes.
- Assemble your Buddha bowl with cauliflower rice on one side, broccoli and bok choy on the other, topped with mushrooms and baked tofu.
- Garnish with sesame seeds and a sprinkle of chili if desired. Season with salt and pepper to taste.
Notes
Marinate the tofu overnight for best flavor. Meal prep by storing components separately to maintain texture and freshness.