Garden Blossom Buddha Bowl

I have become obsessed with buddha bowls for many reasons:

  1. They are usually super filling meals if you put the right stuff in ’em.
  2. They look so cute with everything arranged all pretty and tidy next to each other.
  3. They’re called buddha bowls. Buddha. Bowls. I mean, come on.

I’ve made several of them recently, and this one was inspired by the change of seasons. It’s finally summer and what’s better than relishing in all of the beauty of nature that spring has been working so hard to bring us? We now have 3 months to sniff flowers, run through forests, and lay in lush gardens full of greenery to our hearts content. Thanks Mother Nature; you da bomb.

garden blossom buddha bowl

What You’ll Need:

  • 1/2 block of medium-firm organic tofu
  • 2 strips vegan bacon (I used Lightlife smart bacon)
  • 1/4 cup vegan shredded cheese (I used So Delicious shredded cheddar jack)
  • 1/2 cup sun-dried tomatoes
  • Approximately 5-6 baby bella mushroom caps, stems removed and sliced
  • 1/2 large green bell pepper, sliced lengthwise
  • 1 large orange, cut into segments (I left the skin on)
  • Approximately 5-6 sprigs of fresh cilantro
  • 2 teaspoons turmeric
  • 1/2 tablespoon Trader Joe’s chili-lime seasoning
  • Salt and pepper to taste
  • 2 1/2 tablespoons olive oil
  • Cast iron skillet (to cook bacon and peppers in)

What to Do:

  1.  Heat cast iron skillet on low to medium heat with 1 tablespoon olive oil.*
  2. Once hot, add bacon slices and cook for about 3-4 minutes on each side, depending on what brand of bacon you’re using (this is how I prepare the Lightlife bacon!).
  3. Once bacon is done, remove from skillet and set aside on a dry cloth to drain.
  4. Return the cast iron skillet to heat and add in the sliced green peppers.
  5. Saute the peppers for approximately 2 minutes.
  6. Add chili-lime seasoning and stir into peppers. Continue to saute for approximately 5-6 minutes until peppers are tender and the seasoning is browning a little bit. Remove from heat and set aside.
  7. Heat a skillet over medium heat with 1 tablespoon olive oil.
  8. Once hot, add the block of tofu to the skillet and crumble it into pieces with a spatula.**
  9. After tofu has been cooking for about 3-4 minutes, add turmeric and stir into tofu until all tofu is yellow in color.
  10. Cook tofu for another 3-4 minutes, or until you achieve the desired level of light to crispy tofu you would like.***
  11. Transfer scram to the center of a serving dish and sprinkle with cheese.
  12. In a separate skillet (or rinse out the turmeric and use the same skillet as the tofu scram), heat over low to medium heat with 1/2 tablespoon olive oil.
  13. Once hot, add baby bella caps and sliced stems. Saute mushrooms for approximately 5 minutes, until they have browned. Sprinkle with salt to taste.
  14. Transfer chili-lime peppers to serving dish around the outside of the tofu scramble.
  15. Place sautéed mushrooms next to peppers. (I placed the stems on the bottom and the caps on top so it looked more garden-y.
  16. Place sun-dried tomatoes next to mushrooms.
  17. Place a few orange segments next to the tomatoes.
  18. Crumble bacon into pieces and garnish the top of the tofu scram.
  19. Remove cilantro herb from a few stems and garnish tofu scram with cilantro; place remaining cilantro attached to stem around the dish to create the “garden”. Bon appetit!

PRO TIP: After you’re done plating, take one or two pics for the gram and then drizzle sriracha and ketchup over everythinggg!

* A cast iron skillet isn’t necessary but cast iron skillets create better flavor so I prefer to use them for some things. The flavor of the chili-lime seasoning is so amazing and I think the cast iron brings it out more in the peppers and also enhances the flavor of the bacon. However, if you don’t have a cast iron or you want to use a regular skillet you can do that as well.

** This is one method you can use to crumble the tofu. Personally, I like to crumble it with my hands: I crumble the block of tofu into pieces with my hand as I add it to the skillet. If there are any large chunks that I want to make smaller after crumbling, that is when I will use a spatula to crumble any additional pieces.

*** If you like a more fluffy tofu scram, you can add vegetable broth to the scram as the tofu is cooking. Add about 1 tablespoon of veggie broth halfway through cooking (about 4-5 minutes) and let the the broth fully absorb into the scram!

Date posted on Instagram: 6/17/18

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s