Looking for a healthy dinner that you can make in less than 20 minutes? Look no further! This tofu buddha bowl recipe is absolutely packed with nutrients and flavour, and is made with wholesome, plant-based ingredients.
Vegetables used in this recipe depends on the seasonal availability and freshness of produce. You can also use brown rice in place of quinoa if you prefer, however quinoa is quicker to cook and is a great source of protein.
SERVES 2
INGREDIENTS
- BUDDHA BOWL
- Olive Oil, 1 tsp
- Maple Syrup, 1 tsp
- Tamari, 1 tsp
- Firm Tofu, 200 g (sliced)
- Quinoa, 1 cup (cooked)
- Lettuce, 100 g
- Carrot, 1 (shredded)
- Cucumber, 1 (shredded)
- Roasted Cashews, 1/4 cup
- Sesame Seeds, 2 tbsp
- Avocado, 1 (sliced)
- ASIAN SESAME SAUCE
- Tamari, 1 1/2 tbsp
- Sesame Oil, 1 1/2 tbsp
- Lime Juice, 1 tbsp
- Maple Syrup,2 tsp
- Ginger, 1 tsp (freshly grated)
METHOD
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Place olive oil, maple and tamari in a shallow saucepan. Add tofu and cook over low heat for approx. 10 minutes, ensuring both sides are coated.
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Meanwhile, prepare your dressing. Combine all ingredients in a small bowl, mix well and set aside.
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Divide quinoa between two coconut bowls and arrange lettuce and chopped vegetables.
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Top with cooked tofu, sliced avocado, roasted cashews and sesame seeds.
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Drizzle with asian sesame sauce, serve in your favourite Coconut Bowls and enjoy.
This recipe was created for us by Healthy Luxe, a blog established in 2014 by mother-daughter duo, Jennifer Murrant and Hannah Singleton. The platform evolved from a shared love and appreciation for health, wellness and food.
Blog: https://healthyluxe.com.au
Instagram: https://www.instagram.com/healthyluxe