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Spicy Tofu Buddha Bowl

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There are thousands of different combinations and no right or wrong way to create them.

Ingredients

Scale

Base:

  • 2 cups of cooked whole grain brown rice

Tofu:

  • 1 package of extra firm tofu
  • 2 tbsp cornstarch or arrowroot powder
  • 1 tbsp olive oil
  • ¼ cup of smooth all-natural peanut butter
  • 2 tbsp tamarin
  • 2 tbsp hot water 
  • 2 tbsp of date paste or maple syrup
  • 1 tsp lemon juice
  • 1 tsp of Siracha 
  • Salt and pepper to taste

Toppings:

  • ¼ cup of matchstick or shredded carrots 
  • 1 cucumber peeled into stripes and rolled into roses
  • ½ watermelon radish sliced thinly
  • 1 cup of wild mushrooms sautéed
  • ½ cup of purple cabbage chopped
  • 1 large jalapeno sliced
  • Thai basil and black sesame seeds for garnish

Instructions

  1. Wrap tofu in several sheets paper towels and place a heavy object on top of it.  This removes some of the moisture.
  2. Let sit for 20 mins.
  3. Prep the toppings.
  4. Heat oven to 350 degrees. 
  5. Line a baking tray with parchment paper.
  6. Cut the tofu into 1-inch cubes. Place in a medium-sized bowl or plastic bag (if using the bag, wash and reuse). Toss in olive oil, corn starch, salt and pepper.
  7. Place on a baking tray and bake for 8-10 mins or until golden brown.
  8. In a medium-size bowl whisk together peanut butter, tamarin, hot water, sweetener, lemon juice and Siracha. Add tofu and stir until fully coated
  9. Place 1 cup of brown rice in each bowl.  Add toppings, tofu, basil and sesame seeds to garnish

Find it online: https://susancooksvegan.com/spicy-tofu-buddha-bowl/