Buddha bowls are typically made of 5 key elements: rice or some other type of whole grain, fresh or roasted veggies, a plant-based protein, and a sriracha mayo dressing. If you want to make any veggie bowl taste better sauces and dressings are your best friend. The crispy breaded tofu is super easy to make, meal prep friendly, plus it is this buddha bowl's star component. I find adding some form of healthy fat source important too in these types of veggie bowls so I also used some avocado to make this meal extra tasty and filling.
Ingredients:
230g medium firm tofu
1/3 cup flour
4 tsp each: smoked paprika, garlic powder
salt and pepper to taste
2 tbsp nutritional yeast
3 tbsp breadcrumbs
1/4 cup unsweetened plant-based milk of choice
1/2 cup cooked short grain white rice
handful of baby spinach
half an avocado, sliced or cut into cubes
1/4 cup black beans
pickled pearl or red onion
2 tbsp store bought or home made vegan sriracha mayo (see notes)
Instructions:
In a mixing bowl combine flour, 1 tsp smoked paprika, 1 tsp garlic powder, salt & pepper.
In a separate mixing bowl combine, breadcrumbs, nutritional yeast, 1 tsp smoked paprika, 1 tsp garlic powder, salt & pepper.
Carefully squeeze any excess water out of the tofu. Cut the tofu into 16 even size cubes. Coat each one in the flour mixture first, then dip into the unsweetened plant-based milk and lastly coat in the breadcrumb mixture. Repeat until you've breaded all your tofu pieces.
Shallow fry every piece of tofu for 3 minutes on each side, until nice and golden brown. Optionally you can bake them (see notes).
Once all sides are golden brown and you've used up all your tofu cubes place onto a plate with a paper towel to soak any excess oil off.
To assemble your buddha bowl, start with a layer of baby spinach, then the rice, tofu cubes, black beans, pickled pearl or red onions, avocado and last but not least the sriracha mayo.
Notes:
To make home made sriracha mayo just mix together 1 part sriracha to 2 part vegan mayo.
If you choose to bake the tofu pieces I suggest baking them for 25-30 minutes, flipping halfway through.
If you didn't use up all the breading from this recipe you can store the flour mixture for example in a glass jar and keep in your pantry to use later.
Did you make this recipe? Don't forget to tag me on Instagram!
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