Vegan Low-Carb Buddha Bowls That Burst with Flavor and Fun
Vegan Low-Carb Buddha Bowls are a nutritious meal option packed with flavor, featuring marinated tofu and vibrant vegetables.
Equipment
- Oven
- frying pan
- Food processor
- microwave
Ingredients
For the Tofu
- 1 block Firm Tofu Ensure firm or extra firm texture for best results; silken tofu will not work.
- 2 tablespoons Sesame Oil Don't skip the optional drizzle over the assembled dish for extra depth.
- 3 tablespoons Tamari Soy Sauce Regular soy sauce can be used if gluten is not a concern.
- 1 tablespoon Ginger Garlic Paste Homemade or store-bought options are acceptable.
- 1/2 teaspoon Cayenne Pepper Provide a subtle heat; adjust to taste based on spice preference.
For the Sauté
- 1 tablespoon Coconut Oil Used for sautéing, contributing to the dish’s richness.
- 8 ounces Mushrooms Substitute with any sturdy mushroom variety.
For the Base
- 1 head Cauliflower Can substitute with other low-carb vegetables but monitor carb content.
- 1/4 cup Fresh Parsley Other herbs like cilantro may be used for a different flavor.
For Additional Veggies
- 1 cup Broccoli Tender, cooked vegetables that round out the bowl.
- 1 cup Baby Bok Choy Tender, cooked vegetables that add nutrition.
For Garnish
- 2 tablespoons Sesame Seeds Adds visual appeal and a nutty crunch.
- Salt For seasoning to taste.
- Pepper For seasoning to taste.
Instructions
Preparation
- Prepare the Marinade: In a bowl, mix together sesame oil, tamari soy sauce, ginger garlic paste, and cayenne pepper.
- Marinate the Tofu: Gently toss the firm tofu cubes in the marinade until they're fully coated. Allow to refrigerate overnight.
- Preheat the Oven: Set your oven to 350°F (180°C) while you prep the tofu.
- Bake the Tofu: Arrange the marinated tofu on a lined baking tray. Bake for 35 minutes, turning halfway through.
- Sauté the Mushrooms: Heat half of the coconut oil in a frying pan over medium heat. Add the mushrooms and sauté until caramelized.
- Prepare the Cauliflower Rice: Pulse cauliflower florets in a food processor until they resemble fine rice.
- Cook the Cauliflower Rice: In the same pan, add the remaining coconut oil and sauté the cauliflower rice with fresh parsley for about 5 minutes.
- Steam the Broccoli: Place broccoli in a microwave-safe bowl with a bit of water and steam for approximately 5 minutes.
- Steam the Bok Choy: Briefly steam baby bok choy in boiling water for 3-5 minutes until tender.
- Assemble the Bowl: Spoon the cauliflower rice into a serving bowl. Top with crispy baked tofu, sautéed mushrooms, steamed broccoli, and bok choy. Finish with sesame seeds and season with salt and pepper.
Notes
Store leftover components separately in sealed containers for up to 3 days; reheat tofu to keep it crisp before serving.