Sticky Ginger Tofu Buddha Bowl

Sticky Ginger Tofu Buddha Bowl

A vibrant and delicious buddha bowl recipe that is easy to make and perfect for healthy, vegan and gluten-free meal prep. A mixture of sticky ginger turmeric tofu cubes, fresh and cooked greens and a creamy golden tahini dressing.

I love buddha bowls, in fact, they are my favourite way to eat. You can fit such abundance into each meal that you feel nourished, content and full of health – plus it tastes amazing. The base of this Sticky Ginger Tofu Buddha Bowl is brown rice and I like to use a mixture of cooked and raw vegetables for contrasts in texture, colour and temperatures. I have opted for stir-fried tenderstem broccoli (normal broccoli would also work), raw crunchy cucumber, creamy avocado slices and vibrant radish. I love to add gut health kimchi for a fiery addition to my bowls, too. Plus it adds a pop of colour.

Sticky Ginger Tofu Buddha Bowl

Sticky Ginger Tofu Buddha Bowl

The stars of this bowl have to be the sticky ginger turmeric glazed tofu cubes and the golden dressing. Simple fry off the tofu cubes in a pan until crisp and golden and pour over the sticky glaze. I originally made this recipe using The Turmeric Co. ginger turmeric shot, but I have developed an option using orange juice, ground turmeric and ground ginger which is equally as delicious. Half of the glaze is poured over the tofu cubes while the other half forms the dressing with some added tahini. I love it when you can use something twice!!

Sticky Ginger Tofu Buddha Bowl

Sticky Ginger Tofu Buddha Bowl

Sticky Ginger Tofu Buddha Bowl

Sticky Ginger Tofu Buddha Bowl

That’s all there is to this Sticky Ginger Tofu Buddha Bowl. I hope you will enjoy this recipe; it is really easy and quick to make with lots of great healthy ingredients. It’s nutritionally balanced thanks to a mixture of fibre, carbohydrates, plant-based protein, vegetables and fats leaving you feeling satisfied and glowing from the inside out.  The sauce is pretty addictive, too, so make up extra and pour over your salads, grains and other savoury things all week long. If you are looking to meal prep, this is a great option as all the components can be made in advance and save will in the fridge for a few days.

If you are looking for more buddha bowl recipes, have a look at my Charred Red Pepper, Corn and Black Bean Bowl with Avocado Creme, Golden Rice Autumn Nourish Bowl and Baked Pumpkin Falafel Bowl with Herby Hummus and Roasted Carrots.

Sticky Ginger Tofu Buddha Bowl

  • Servings: 2
  • Difficulty: easy
  • Print

A vibrant and delicious buddha bowl recipe that is easy to make and perfect for healthy, vegan and gluten-free meal prep. A mixture of sticky ginger turmeric tofu cubes, fresh and cooked greens and a creamy golden tahini dressing.

Ingredients

  • 120g brown rice
  • Coconut oil
  • 280g block extra-firm tofu, in small cubes
  • 1 x 60ml Ginger Turmeric Shot (or use 60ml orange juice, ½ tsp ground turmeric, ½ tsp ground ginger)
  • 2 tsp miso paste
  • 2 tbsp maple syrup
  • Black pepper
  • 3 tbsp tahini
  • 200g tenderstem broccoli
  • 4 radishes, in ½
  • 5cm piece cucumber, thinly sliced
  • 1 avocado, thinly sliced
  • 2 tbsp kimchi
  • 1 spring onion, thinly sliced
  • Sesame seeds
  • Fresh coriander/salad cress

Directions


1. Cook the rice according to packet instructions, drain and leave to one side.
2. Heat some coconut oil in a large frying pan and add the tofu cubes. Fry off until golden brown and crisp, flipping over regularly.
3. Stir together the Ginger Turmeric Shot, miso paste and maple syrup with some black pepper until combined. While in the frying pan, pour half of this glaze over the tofu and continue to fry for a couple of minutes until the tofu is sticky. Remove from the heat.
4. Return the pan to the heat with a little more coconut oil and fry off the broccoli until vibrant green with some bite. Prepare the other vegetables.
5. Add the tahini to the second half of the glaze and stir until creamy.
6. Divide the rice between two plates, top with the broccoli, radishes, cucumber, avocado, sticky ginger tofu, kimchi and a sprinkling of spring onion, fresh herbs and sesame seeds. Pour over the dressing.
Sticky Ginger Tofu Buddha Bowl

Sticky Ginger Tofu Buddha Bowl

Please let me know what you think of this Sticky Ginger Tofu Buddha Bowl and tag me in your creations. If you do make this, let me know and tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

This recipe was originally created for The Turmeric Co. but this post is not sponsored and all opinions are my own.

7 thoughts on “Sticky Ginger Tofu Buddha Bowl

  1. sophielol says:

    Hey Amy. Looks splendid and I have never tried Tofu- it looks so dry in the shops and what is a Buddha bowl? Is a Buddha bowl basically a dish with rice and veggies and you can basically add any ingredients you like! Such a beginner cook I possible all wrong xxxx

    Liked by 1 person

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