A Buddha bowl is a bowl packed full of food resembling a belly appearance like a Buddha statue. This tofu Buddha bowl contains glazed tofu, white rice, and broccoli. A healthy filling meal after an intense yoga or strength training session.
Course Main Course
Cuisine Gluten Free, Vegan, Vegetarian
Prep Time 1hour40minutes
Cook Time 40minutes
Total Time 2hours20minutes
Servings 2(2 bowls
Author Gina Marie
For Buddha Bowl...
2cupscooked white rice
2 cupssteamed broccoli
112 ouncefirm or extra firm tofu, drained and pressed
Have white rice and steam broccoli prepared. You can use fresh or frozen broccoli already in steam bags. You can buy white rice already cooked.
Begin by drying your tofu. Drain, remove from package and slice in half vertically making the block thinner. Take sliced pieces and cut them in half so now you have 4 blocks. Place the 4 tofu blocks between two thick towels folded into the shape of the tofu. Then place something heavy on top like a heavy skillet with weights or my favorite; old college textbooks. Press for minimum total time of one hour. After the first 30 minutes, change the paper towels (the will be soaked) and continue pressing for the remainder of the 30 minutes. (see photos above). To save time you can buy tofu that has been pre pressed (Trader Joes sells organic sprouted tofu pre pressed) or a tofu presser.
While tofu is pressing, prepare marinate sauce by combining Karuna's Sunny Drink, soy sauce crushed red pepper, ground ginger, garlic powder, and onion powder. Taste and adjust seasonings as desired. DO NOT add oils to your marinate. Oils will coat the tofu. You actually want the flavors of the marinate to soak into the tofu.
Once you have pressed out the water, cut your tofu into cubes (see photo), add to a large bowl and pour your marinade; toss. Let let it sit covered in the fridge for at least 30 mins. Longer if you have the time.
Preheat oven to 375 degrees F. Arrange tofu cubes on a lightly greased pan (this helps prevent sticking and adds a crisp outer texture). For a more softer tender texture (which I highly prefer) bake for a total of 20 minutes. For a tougher tofu bake for 25 to 30 minutes. Flip once halfway to ensure even cooking.
Once it’s golden brown to your liking, remove from the oven set it out and cool for 10-15 minutes. In the meantime prep your vegetables for your stir fry and in a small bowl whisk together your glaze ingredients; Karuna's Sunny Drink drink, soy sauce, chopped garlic, apple cider vingar, tapica starch, oil, flakes, and sugar. Set aside
Grab a large skillet and place over medium-high heat. Add sesame oil and veggies to pan. Cook for 6-7 minutes tossing and stirring until vegetables have softened. Add your stir fry sauce and stir. Once it starts to bubble and become thick, add tofu and coat. Cook for an additional 1-3 minutes. Remove from heat.
Divide the rice into bowls, top with tofu, and broccoli. Best when eaten fresh, but it will keep in the refrigerator 2 or 3 days. The glaze becomes less "glaze like" once reheated. But thanks to the marinate you still get that good flavor. Does not freeze well.
Nutritional Information Per Serving
Fat 17 g
Carbohydrates 67 g
Fiber 6 g
Sugar 7 g
Protein 26 g
Substitutes and Additions:
Karuna's natural bottled drinks are available in the Chicago and St. Louis area and will be expanding! If you currently do not have access to these drinks use plain use pineapple juice instead. Note pineapple juice is highly sweeten so it is suggested to omit sugar for the glaze. As always adjust to your taste buds.
Braggs Liquid Aminos or coconut aminos can be used in place of soy sauce.
To make this soy free try with setain, chickpeas AND mushrooms (chickpeas are protein friendly), or your favorite soy free meat substitute.
To make this low carb and/or decrease calories, use cauliflower rice. (Curve builders if using cauliflower rice, include some healthy fat like nuts or seeds.) To make this grain free but carb friendly substitute with sweet potatoes.