Buddha Bowl

The Buddha Bowl

Just a moment please...

Yield
Serves 4.
Prep Time
Total Time

A bowl of quinoa topped with marinated tofu, peppers, mushrooms, and a spicy sauce.

Ingredients

2 cups quinoa, soaked
1 16 ounce block of extra-firm tofu
2 portabella mushrooms, sliced thick
1 red pepper, sliced
1 green pepper, sliced
2-3 inches turmeric root
Pinch of salt
3 Tablespoon canola oil

Sauce:

1/3 Cup soy sauce (I like Tamari.)
1-2 Tablespoons chili garlic sauce (optional)
1 Tablespoon sesame oil
Print Recipe     Pin Recipe

Directions

1) Cook quinoa according to package. Add a pinch of turmeric to simmering quinoa.

2) Prep the tofu by pressing with a paper towel to remove moisture and slice into 1/2 inch slices then lay slices out on a paper towel for more moisture removal.

3) Place tofu in a dish and add sauce. Turn pieces to make sure they are evenly covered.

4) Wash and chop veggies into thick slices.

5) Add a few tablespoons of neutral oil to a hot pan. Let the tofu cook for about 4 minutes a side.

6) Remove the tofu and cook the veggies in the same pan with a tablespoon of fresh oil for a few minutes.

7) Plate a serving of quinoa or rice in a bowl and add your veggies and tofu around the sides and place the sauce directly in the middle to serve!