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  • Writer's pictureMadelaine

Tofu Buddha Bowl

We just said goodbye to October and the pumpkin-filled Halloween season. So, I thought it could be a good idea to share something different from a squash recipe. Not that I do not have a yummy pumpkin pie recipe coming up soon - keep your eyes peeled because it's a nice one! Or that I didn't share squash recipes this time last year - here is the link if you'd like to check out this comforting Roasted Acorn Squash with Tahini Tofu. But I think a Buddha Bowl is always a refreshing idea. It is light but nourishing, packed with veggie goodness.


I don't know about you, but this selection of fresh, colourful veggies and fruit makes me happy on dark and rainy days like these. This is what my body craves and needs to feel energised. And this is also giving me a little boost of confidence that I made a good choice and didn't just grab a portion of fast food somewhere. I think that this is what fast food should look like! Because this Tofu Buddha Bowl requires little effort, it's ready within 30 minutes or less.

Close picture of a tofu buddha bowl filled with roasted tofu, wild rice, carrots, avocado, mango, aubergine and courgettes glazed with a tahini dressing and sprinkled with sesame seeds

Tofu Buddha Bowl


PREP TIME: 15min

TOTAL TIME: 30min

SERVINGS: 4


INGREDIENTS

- 100g wild rice

- 1 block organic tofu

- 1 yellow courgette

- 1 small aubergine

- 1 avocado

- 1 bok choi

- 1 large carrot

- 4 breakfast radish

- 1 mango

- 100g blueberries

- 2 scallions

- fresh coriander

- 2 tbsp corn flour

- 2-3 tbsp sesame oil


Dressing:

- 3tbsp soy sauce

- 3 tbsp tahini

- juice from ½ lime or lemon

- 50ml water

- 1 tsp sesame seeds

top photo two plated with tofu buddha bowl filled with roasted tofu, wild rice, carrots, avocado, mango, aubergine and courgettes glazed with a tahini dressing and sprinkled with sesame seeds and fresh coriander

DIRECTIONS

1. Cook the wild rice as per the instructions on the packaging.


2. Wash the courgette and the aubergine, dry them with a towel and slice as desired. I cut the courgette into semi-circles and the aubergine into batons.


3. Drain and slice the tofu and cover the slices with corn flour.


4. Heat up the sesame oil in a large frying pan and fry the courgette and aubergine slices in batches, turning them once so both sides are fried evenly. It will take about 2-3 min per batch, but make sure your veggies are soft and tender before removing them from the pan.


5. Next, fry the tofu slices for about 2-3 min each side, until golden and transfer onto a paper towel.


6. Wash, clean and prepare the rest of the ingredients. Cut the carrot julienne, slice the scallions, radishes, bok choi leaves and avocado and dice the mango.


7. To make the dressing, simply mix all the ingredients in a little bowl or jar until everything combines. Set aside for later.


8. Now comes the fun part: assembling your buddha bowl. Add the ingredients one by one, dividing them between the plates. Once finished, drizzle generously with the dressing and sprinkle with sesame seeds and fresh coriander leaves.

Close picture of a tofu buddha bowl filled with roasted tofu, wild rice, boo choi, carrots, avocado, mango, aubergine and courgettes and glazed with a tahini dressing and sprinkled with sesame seeds and spring onion slices

Click on the below to download this recipe as a free, pdf recipe card:

Tofoo Buddha Bowl
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bird view  picture of two plate filled with tofu buddha bowl filled with roasted tofu, wild rice, carrots, avocado, box choi, mango, aubergine, courgettes and glazed with a tahini dressing and sprinkled with sesame seeds, spring onions and fresh coriander

Have you tried this recipe or want to say hi?

I would love to hear from you 😊 Comment below and/or share a pic on Instagram with the tag: #madelaineskitchen



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