• Vegan Buddha Bowl

  • Vegan Buddha Bowl

    ★ Easy • 🕒 10 mins • ♨️ 5 mins • Serves 2

    -----------------------------------

    Ingredients

    1) Brown Rice

    2) Frozen Corn

    3) Broccoli

    4) Australian Jumbo Avocado, cubed

    5) Carrots, thinly sliced

    6) Red Onion, thinly sliced

    7) Seaweed Flakes

     

    For Teriyaki Tofu:

     

    1) Firm Tofu, sliced

    2) 4 tbsp any Mu Artisan's Soy Sauce

    3) 1 tbsp Brown Sugar

    4) 2 garlic cloves, sliced

    5) 2 tbsp water

     

    For Tahini Sauce:

     

    1) ¼ cup Mayver's Hulled Tahini

    2) 1 tbsp Maple Syrup

    3) ½ of a Lemon, juiced

    4) 2 to 4 tbsp Hot Water


    Method

    Step 1 of 9

    Cook brown rice and set aside.

    Step 2 of 9

    Mix together soy sauce, brown sugar and a water in a hot pan.

    Step 3 of 9

    Heat mixture until sugar is dissolved.

    Step 4 of 9

    Add tofu to a bowl, pour over prepared teriyaki marinade and sliced garlic. Marinate for 30 minutes.Pour batter into a greased cupcake tray, fill till halfway only.

    Step 5 of 9

    In a separate bowl, mix together ingredients for tahini sauce. Add more water if sauce is too thick. Set aside until use.

    Step 6 of 9

    In a hot pan, sear marinated tofu until golden brown.

    Step 7 of 9

    Pour over remaining marinade to glaze the tofu.

    Step 8 of 9

    To assemble: place brown rice in a bowl, top with glazed tofu and vegetables of your choice.

    Step 9 of 9

    Drizzle with the tahini sauce to finish.
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