This tofu buddha bowl nourishing and absolutely delicious. Packed with flavor, featuring a smoked, marinaded tofu on a bed of fresh crisp spinach, pecans, sauerkraut, avocado and radishes, with a thai peanut drizzle for the ultimate finish.

It is gluten free, high protein and low in carbohydrates. It makes the perfect vegan lunch or vegan dinner recipe.

This tofu buddha bowl is especially delicious in the warmer summer months, where it takes minimal effort to make and is also refreshing, with crisp salad. However, I eat this all year round and often pack it as a cold vegan lunch for work.

I particularly enjoy this tofu buddha bowl alongside a refreshing Homemade Electrolyte Drink for the ultimate health kick.

Tofu Buddha Bowl Ingredients

• Avocado
• Red Cabbage Sauerkraut
• Spinach - high in iron and vitamin C
• Radishes - radishes are a great low carb vegetable that are a vibrant addition to a buddha bowl
• Pecans - these nuts are one of the lowest carb nuts. They have so much flavour and are perfect on salads.
• Cucumber
• Smoked Tofu
• Sriracha sauce
• Low salt Tamari
• Peanut Butter
• Warm Water
• Black Sesame Seeds

Instructions

1. Start by mixing the srirarcha and tamari in a bowl. Chop the tofu up into small bite sized chunks after squeezing and preparing it appropriatelty.
2. Add the tofu cubes to the marinade and ensure to cover all of the chunks well. Leave to one side in the fridge. If you can do this ovenright, that would be ideal to ensure all of the marinade is soaked up!
3. Add the spinach to your buddha bowl until it's almost full.
4. Chop the radishes into thin slices and place on top of the bed of spinach in its own little section of the bowl.
5. Next take 3 lengths of a cucumber with a vegetable peeler and roll it up for the purpose of presentation. Place them on top of the bed of spinach.
6. Strain and spoon the red cabbage kraut onto the bed of spinach.
7. Slice the avocado and place it in the centre of the bowl.
8. Next heat a pan with a touch of oil of your choice. Add the marinated tofu on a medium to high heat. Toss and turn continuously for 5 minutes until golden. As they are small chunks, they will cook quickly.
9. Add the tofu to the spinach bed.
10. You can at this point serve / eat the dish, or you can add some thai penaut sauce.
11. To make the sauce mix 1 tablespoon of runny peaunut butter with 1 tablespoon of low salt tamari. Mix together and add warm water until you get a runny consistency.
12. Drizzle on top of your buddha bowl and add a sprinkle of sesame seeds for the ultimate finish.

Equipment

Wide rimmed bowl

Frying Pan 

Tofu Press

Subsitutions

Storage

If you are meal prepping this tofu buddha bowl, we recommend not opening up the avocado until the moment you are eating it, due to the risk of it spoiling.

Store in an air tight container in a refrigerator for up to 2 days.

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Tofu Buddha Bowl Recipe

Yield: 1

Prep Time: 25 minutes

Total Time: 25 minutes

Try this delicious tofu buddha bowl, a perfect low carb meal to nourish the soul. Featuring, smoked tofu on a bed of fresh crisp spinach pecans, red cabbage kraut, avocado and radishes, with a delicious thai peanut drizzle.

5.0 Stars (2 Reviews)

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Ingredients

• ½ an avocado 
• 1 tablespoon of Red Cabbage Sauerkraut
• 1 cup of spinach 
• 2 radishes finely sliced
• 2 tablespoon of pecans
• 3 strips of cucumber
• 100g of smoked tofu
• 1 tablespoon of sriracha
• 1 tablespoon of low salt tamari sauce

Optional Thai peanut drizzle

Toggle ingredient group

• 1 tablespoon of peanut butter
• 1 tablespoon of low salt tamari
• ¼ cup of warm water
• 1 teaspoon of black sesame seeds

Instructions

1. Start by mixing the srirarcha and tamari in a bowl. Chop the tofu up into small bite sized chunks after squeezing and preparing it appropriatelty.
2. Add the tofu to the marinade and ensure to cover all of the chunks well. Leave to one side in the fridge. If you can do this ovenright, that would be ideal to ensure all of the marinade is soaked up!
3. Add the spinach to your buddha bowl until it's almost full.
4. Chop the radishes into thin slices and place on top of the bed of spinach in its own little section of the bowl.
5. Next take 3 lengths of a cucumber with a vegetable peeler and roll it up for the purpose of presentaiton. Place them on top of the bed of spinach.
6. Strain and spoon the red cabbage kraut onto the bed of spinach.
7. Slice the avocado and place it in the centre of the bowl.
8. Next heat a pan with a touch of oil of your choice. Add the marinated tofu on a medium to high heat. Toss and turn continuously for 5 minutes until golden. As they are small chunks, they will cook quickly.
9. Add the tofu to the spinach bed.
10. You can at this point serve / eat the dish, or you can add some thai penaut sauce.
11. To make the sauce mix 1 tablespoon of runny peaunut butter with 1 tablespoon of low salt tamari. Mix together and add warm water until you get a runny consistency.
12. Drizzle on top of your buddha bowl and add a sprinkle of sesame seeds for the ultimate finish.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Vegan Buddha Bowls: Easy, Healthy Recipes to Feel Great from the Inside Out
• 
  Aunt Nellies Sweet & Sour Red Cabbage 16 oz (Pack of 2)
• 
  McCormick Culinary Whole Black Sesame Seed, 18 oz
• 
  SAN-J -TAMARI-REDUCED SODIUM [Gluten Free] (Organic) 10OZ[1PACK] by San-J
• 
  Jif Creamy Peanut Butter, 16 Ounces, 7g (7% DV) of Protein per Serving, Smooth, Creamy Texture, No Stir Peanut Butter

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 494Total Fat: 33gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 0mgSodium: 8581mgCarbohydrates: 29gNet Carbohydrates: 9gFiber: 19gSugar: 12gProtein: 28g

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