Veggie and Tofu Buddha Bowl

Buddha Bowls were one of my first obsessions after discovering vegan Instagram. I loved looking at the fancy and beautifully plated bowls, with yummy ingredients placed in circles over and over again. There were endless combos and variations. Some of my favorite vegan Instagrammers feature only buddha bowls and they are the epitome of vegan eye candy. I doubt I’ll ever be on their level, but this is my first attempt at creating a filling, healthy and beautiful buddha bowl!

Veggie and Tofu Buddha Bowl

 

What You’ll Need:

  • 1/3 of a block of medium-firm organic tofu, cubed
  • 1/2 of one small head of green cabbage, chopped*
  • 2 cups of fresh green beans (you can also use frozen but for certain recipes I prefer to use fresh– this is one of those recipes!)*
  • 2 cups of fresh or frozen broccoli florets
  • 4 full leaves of kale, chopped
  • 1/8 cup of red bell pepper, diced
  • 1/8 cup of yellow bell pepper, diced
  • 3-4 tablespoons of sesame seeds
  • 1 tablespoon of Trader Joe’s EBTB seasoning
  • salt and pepper to taste
  • About 10 tablespoons of olive oil

 

What to Do:

  1. Heat a skillet on low-medium heat with 2 tablespoon of olive oil.
  2. Add cabbage and saute for about 5-7 minutes. Add about 1/4 cup of water and continue to saute until desired tenderness is reached. Set aside.
  3. Repeat this veggie saute method by adding 2 tablespoons of oil and sauteing each of the other veggies until all four veggies have been sauteed. For the green beans, add the peppers to the skillet first and saute those for about 2-3 minutes before adding the green beans.
  4. Use the last 2 tablespoons of oil to saute the cubes of tofu. Saute the tofu for approximately 7-10 minutes or until all pieces are golden brown, adding the EBTB seasoning to the tofu about 5 minutes into the saute. Remove from heat.
  5. Transfer tofu to the center of a serving bowl.
  6. Transfer each sauteed veggie to the serving bowl in a circular fashion around tofu (as in the picture).
  7. Sprinkle everything in the bowl with sesame seeds. Bon appetit!

 

 

* Although I make 100% of the majority of my recipes, I have to shout out my amazing mother; 2 of the veggies in this buddha bowl– the green beans with peppers and the cabbage, were actually made by her and I made the bowl with those leftover veggies! Upcoming bowls will likely be made by me, but I will undoubtedly use her veggies whenever she blesses me with more!

 

 

Date posted on Instagram: 5/5/18

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