I love Buddha Bowls. There are so many creative ways of making them, they’re easy to adapt to your own personal preferences, and are most often both filling and a healthy dinner option!
This version is made with BBQ tofu, tamari flavoured vegetables and wholegrain rice, but if you prefer Quinoa or noodles they also work great.
- 400 g firm tofu
- wholegrain rice for 4 people
- 2 tbsp vegetable oil
- 1 head of broccoli
- 1 tbsp water
- 1 bell pepper, sliced
- 1 can of corn
- 1 tbsp tamari sauce
- ½ cup BBQ sauce of your choice
- 1 avocado, diced
- sesame seeds
- Drain the tofu, wrap it in a clean towel, place on a plate and put a heavy object on top (like an iron cast skillet). Set aside for 30–60 minutes to press (that way the tofu is able to suck up more of the BBQ sauce).
- In the meantime, boil the rice according to the instructions on the package. Break the broccoli into smaller florets and fry in oil for about 1 minute on medium heat. Add water, cover with a lid and fry for a few more minutes. Add bell pepper, corn and tamari and sauté for 2 minutes. Transfer to a bowl and set aside.
- Dice the tofu and fry in some oil until golden. Add the BBQ sauce and let simmer for about 3 minutes until the tofu has absorbed some of the sauce and the sauce has thickened.
- Place rice in bowls and top with the fried vegetables and the BBQ tofu. Sprinkle with some sesame seeds and avocado and serve!