A few weeks ago we shared our recipe for these delicious vegan crispy baked tofu nuggets, and they’re making another appearance as the star of today’s recipe! One of our favourite ways to eat them is to have them as part of a big Buddha bowl. They’re a great way to get extra protein into our meals, whilst also adding a lovely crunchy, crispy texture. This Buddha bowl is also full of lots of beautiful veggies, which helps to create a colourful, healthy and filling dish.
Buddha bowls are such a great way to get lots of fruit and vegetables into your diet. In this particular recipe, you’ll find sweet potato, rocket, spinach, carrot, cucumber, radish and avocado. That’s already more than your 5 a day in one meal! What’s also so great about these this dish, is that you can customise it easily. You can swap out whichever elements you like, depending on what’s in season or what ingredients you have in your fridge.
All you need to think about is the different food groups and the roles they play. For example, with this recipe, we started with the quinoa and salad greens as the base. We love quinoa because it’s a great source of protein, as are the leafy greens, which also contain lots of essential vitamins! We then added the tofu for extra protein and a change of texture. From here you can keep on adding all of your favourite ingredients to create a delicious buddha bowl of your choice.
One of the biggest benefits of bowls like these is that you can prep all the different components to the dish at the beginning of the week. You can then create some tasty packed lunches for the week ahead using all of your pre-prepared elements. Or, if you prefer eating some of the elements hot, you can whip this up after work in no time for a quick weekday dinner.
Vegan Tofu Buddha Bowl
Sweet Potato Wedges
- 2 small sweet potatoes, cut into wedges
- 1/2 tbsp rice bran oil
- 1/2 tsp paprika
- salt & pepper to taste
Crispy Panko Tofu Nuggets
- 4 tbsp plain flour
- 6 tbsp almond milk
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup panko breadcrumbs
- 1 280 g block of firm pressed tofu, cut into triangles
- 1/2 cup quinoa
- 1/2 lemon, juiced
- 1/2 tbsp soy sauce
- salt & pepper to taste
- 2 large handfuls of rocket
- 2 large handfuls of spinach
- 1/2 carrot, sliced into ribbons
- 1/2 cucumber, sliced into rounds
- 4 radishes, thinly sliced
- pink slaw, we use Tesco's
- 1 avocado, sliced lengthways
- lemon wedge
- Preheat the over to 200 degrees celsius.
- Start by making the batter for the tofu nuggets. Add to a bowl the plain flour, almond milk, paprika, garlic powder, salt and pepper and whisk together until everything is combined. Get a shallow bowl and add the panko breadcrumbs. Then get each tofu triangle and dip it into the batter then roll it in the breadcrumbs and place on a baking tray. Set to one side.
- Place the sweet potato wedges on a separate baking tray and drizzle with the oil, paprika, salt and pepper. Put the tofu triangles and sweet potato wedges into the oven and cook for 30 minutes, flipping the tofu after 15 minutes.
- Whilst the tofu and sweet potato wedges are cooking assemble all the raw ingredients into a bowl. After the tofu and sweet potato have been cooking for 15 minutes cook the quinoa according to the packet instructions. Once you’ve drained the water, stir in the soy sauce, lemon, salt and pepper.
- Next make the dressing by mixing together tahini, water, maple syrup, turmeric, salt and pepper.
- All the hot components should now be done and ready to add to your bowl. Finish by drizzling over your favourite dressing.
If you gave this a go, we’d love to know how you got on! Write a comment, like, or share this recipe with your friends.