Vegan Buddha Bowl with Pad Thai Rice Noodles & Baked Tofu
Buddha bowls are not only famous nowadays but so easy to make. If you’ve never tried making a buddha bowl at home, you necessarily have to try this one.
First, what is a buddha bowl? Maybe this type of meal is a novelty to you.
Buddha bowls is a hearty, filling dish made of various greens, raw or cooked, accompanied by a healthy grain option (quinoa, red, brown or wild rice, buckwheat etc), a protein source (tofu, edamame, beans or legumes) and topped with seeds, fresh avocado, sprouts or options as such. Lastly, for a tasty addition, you can make your own homemade sauce to drizzle on top. If you’re pressed by the time, you can just use a healthy alternative such as coconut aminos, or a soy-based sauce (if you’re a soy fan).
This dish is versatile, and the smooth part is that you can use any veggies you have handy. You can never go wrong with any veggie combination.
Now, back to my buddha bowl. :) Doesn’t it look fantastic? All those colorful fresh cut veggies. Super delicious!
This bowl was my lunch on a Friday while at home with my son.
We were both getting hungry, but I was particularly craving a delicious filling meal. Looked through the cupboards and bumped into a pack of Pad Thai Rice Noodles 100% organic made of Heirloom Rice, gluten-free. I knew what I wanted to make immediately. Always having veggies in my fridge the decision was easy.
The baking of the tofu takes a little preparation, but it is so worth it. Baked tofu (I always buy organic sprouted non-GMO), is so delicious when seasoning with the right spices and sauces. To make it extra tasty, I like to marinade it for about 15-20 min. If I plan this ahead of time, I prefer to leave the tofu marinating overnight in the fridge. It really does make a difference. The sauce goodness gets soaked in the texture of the tofu, and baking helps it caramelize the exterior. So yummy!
Some prefer to roll the tofu in corn starch or tapioca flour for an extra crunch, but I prefer mine just baked on parchment paper, no oil, after sitting in the lovely marinade.
Oh, my friends…now comes the peanut butter dressing. This dressing is the element that binds all the flavors together. It’s so simple to make - just three ingredients. I actually make this dressing every other week and keep in the fridge for three days at the time to enjoy with salads, or my son likes to mix it with plain cooked jasmine rice.
Check out the recipe below! I promise that if you decide to make it, you’ll really enjoy it. It’s light but so filling at the same time.
