lunch & dinner, recipes, vegetarian & plant-based

Buddha Bowl

I showed you guys my Buddha Bowl in my Instagram story a couple of days ago. And the overwhelming majority of you wanted to have the recipe for it. To be honest, it was not that easy. I really change the composition of my bowl every time I made it. But isn’t that just the beauty of the Buddha Bowl? You can just use whatever is left in your fridge!

Soba Noodles, Tofu & a lot of veggies

My go to ingredients in such a kind of bowls are soba noodles, avocado and tofu. And this bowl is really perfect to share my favorite tofu marinade with you. Because let’s be honest! Plain tofu itself tastes rather boring. That’s why I find it so important to spice it up with a tasty seasoning or marinade.

Besides these three basic ingredients I like to fill my bowl with broccoli, edamame and mushrooms. Since I belong to the kind of people who simply do not need a sauce to complete their meal, I always eat my Bowl without a dressing. In my eyes a creamy avocado and the various flavor components are more than enough. But if you would like to have a sauce to go with it, you are welcome to serve this bowl with my low-calorie peanut sauce.

I hope you like the recipe. As I said, feel free to exchange the single components. In my opinion, Buddha Bowls are the ideal way to use your leftovers in the tastiest way. 🙂

As always I am looking forward to your feedback and comments.
See you for the next recipe! 🙂

Buddha Bowl

Buddha Bowl

healthy and colorful bowl with soba noodles, tofu, avocado and a variety of veggies
Total Time 20 mins
Servings 1 serving

Ingredients
  

  • 50 g soba noodles
  • 70 g Edamame beans
  • 1/2 avocado
  • 150 g mushrooms
  • 1 clove of garlic
  • 1/2 tsp dried thyme
  • a handful of broccoli florets

Tofu

  • 100 g plain tofu
  • 7 g tomato paste
  • 3 tsp soy sauce
  • 8 g deoiled sunflower flour or peanut flour or simply a all purpose flour
  • garlic powder
  • some water

for the peanut sauce (optional)

  • 15 g powdered peanut butter
  • 2 tsp soy sauce
  • some garlic powder

Instructions
 

marinated tofu:

  • Cut the tofu in half lengthwise and squeeze it well between some kitchen paper. Heat a pan well and spray with a little bit of non stick cooking spray or a few splashes of oil. Use your fingers to tear the tofu into small pieces and put them in the pan. Let the pieces fry on all sides for about 5-7 minutes.
  • Meanwhile, whisk the tomato market with the flour, soy sauce, some garlic powder and a few splashes (approx. 3 tbsp.) of water in a bowl. Add the fried tofu and stir it well with the marinade. Cover the pan once again with a little oil / non stick cooking spray and fry the tofu over a medium to low heat for another 5 to 7 minutes, turning occasionally.

for the Buddha Bowl

  • Prepare the soba noodles according to the package insert. Steam or fry the broccoli. Clean the mushrooms, peel the garlic, cut both into fine slices and fry them in a pan. Finally, season them with a little salt and some thyme. Cut the avocado in half, remove one half from the skin and cut into bite-sized pieces or slices.
    Finally, arrange the different components in a bowl and garnish with the avocado.

for the peanut sauce (optionally)

  • Mix the powdered peanut butter with approx. 2 tsp. soy sauce and some garlic powder. Gradually add a dash of water until the sauce gets the desired consistency.

Leave a Comment

Your email address will not be published.

Recipe Rating