A typical dinner for me usually consists of some sort of grain, a bunch of veggies, and a protein, all of which are in this recipe for tangy tofu buddha bowls. I’ve been eating like this for a while now, and I sleep well, wake up feeling refreshed, without bloating. I spend a LOT of time on Pintrest, getting ideas and inspiration, from hairstyles, recipes, to home décor, you name it. Lately I’ve been seeing a ton of ‘Buddha Bowls’, which when I Googled the term, turns out to be a dish with some sort of grain, vegetables, and a protein. So I guess I’ve been a trendy eater without even knowing it!
This recipe for tangy tofu buddha bowls is one of my favorites, (I know I say that in almost every post, but it’s true!) because literally every ingredient can be prepped ahead of time, so that when you’re ready to eat, simply toss everything together. You will get four, hearty portions out of this, so if you’re cooking for one or two people, dress only what you eat and keep the prepped veggies in containers in the fridge for another meal later in the week. As always, this is recipe is just a guide, use what you have and get creative! If you are not a tofu fan, the marinade works great on chicken or steak (according to my boyfriend, the meat eater).
The Bowl
1 lb. Firm Tofu- pressed and cubed
½ c. Dry Quinoa- prepare according to directions on bag
2 Large Carrots- completely peeled
1 Cucumber- sliced
2 Green Onions
4 Radishes- thinly sliced
1 cup Edamame
½ cup Purple Cabbage- thinly sliced
2 cups Mixed Greens
1 cup Hummus
¼ cup Dried Cranberries
Salt
Pepper
The Marinade
2 T. Spicy Brown Mustard
½ cup Olive Oil
¼ cup Seasoned Rice Wine Vinegar
3 Cloves Garlic- minced
1 t. Sugar
½ t. Dried Oregano
½ t. Dried Rosemary
½ Salt
½ t. Pepper
Cathy’s Famous Salad Dressing:
2 T. Seasoned Rice Wine Vinegar
2 T. Olive Oil
1 Garlic clove- minced
¼ scant teaspoon Agave (you basically just need two drops, a little goes a long way)
Pinch Salt
Pinch Pepper
In a medium container, mix together the marinade. Add cubed tofu and stir or shake to coat. Cover and let sit at room temperature a minimum of 20 minutes, or up to 24 hours refrigerated. When ready to bake, preheat oven to 425 degrees. Line a rimmed baking tray with foil, spray lightly, and gently scoop on the tofu. Bake for 25 minutes or until golden and crispy around the edges.
Slice, dice, peel, and chop all the veggies. You can do whatever shapes strikes your fancy, I like to keep mine bite size. Prepare the quinoa, and let cool.
Now, you can either toss everything together and add a scoop of hummus on the side, or plate in a pinwheel fashion. Pour dressing over the top and enjoy!
