Nutritious Buddha Bowl with Crispy Tofu and side Rice.
Originally a Plant prepped meal, I alternating this recipe and made it my own.
The Tofu was originally breaded, but, I prefer to keep my Tofu baked, with a slight crisp on the outside and soft on the inside, especially when accompanied by a salad with Rice!
Not so much of a bowl because I only have large plates, but, you can definitely put it all into one fancy ass Bowl seen in those fancy Veggie restaurants and have the whole live experience of Buddha Bowl Feel for yourself! 🌝
Veggie Loaded Tofu Bowls
Ingredients
450g Organic Tofu
2 tbsp of Seasoning Blend (Paprika, garlic powder, onion powder, thyme, black pepper, rosemary, basil, oregano, vegetable seasoning, and nutritional yeast).
1 cup of Jasmine Rice
1 Bunch of Romaine Lettuce
1 handful of mixed greens
400 Grams of Red Cabbage
1 Avocado
2 Mini Cucumbers
1 Green Onion
10 Baby tomatoes
1/2 Cup of Gochujang Ranch - Olive Oil, Organic Soy milk, Organic apple cider vinegar, sea salt, fresh garlic, dry dill, dried chives, gochujan paste
1 tbsp of Olive oil
1 tbsp of Vegan Parmesan Cheese
Preheat oven to 375F.
Rinse the rice until the water runs clear, then combine with 1 1/2 cups of water in a Rice Cooker or Sauce pan. Add Sea Salt and bring to a boil over medium-high. Cover, turn the heat down to low, and cook for 10-15 minutes or until the rice is cooked.
Thinly slice the romaine lettuce, cabbage, green onion, cucumbers, tomatoes, and avocado.
Cut the Tofu into cubes, toss in the seasoning blend, and add two tablespoons of Avocado oil. Once the Tofu is coated in oil, place it on top of parchment paper in an oven pan and bake for 15-20 minutes until golden and crispy.
Divide the Rice, lettuce, mixed greens, cabbage, cucumbers, avocado, and baby tomatoes between bowls. Scatter the Tofu on top, drizzle with the ranch dressing, top with vegan parmesan cheese, add a tbsp of Olive oil if you wish, and garnish with green onions!
Enjoy!
