Josh and I have been loving these Smoky Tofu Buddha Bowls with Coconut Rice lately. So much so that we’ve eaten three in the last week! Thought we would share the magic with you guys too!
It might seem like a lot of ingredients, but if you’ve got it all there, these will only take about 30 mins to whip up!
First, put the rice on! We have a curry leaf plant at home, so we’ve been making use of it and adding some of the leaves to our rice. It gives it a really nice aroma and flavour. Also the coconut is a great addition too. The chili can give it a bit of a kick, so feel free to leave that out if you’re not a spicy food fan.
To make things easier I have been using frozen broccoli, edamame and corn for this dish. Throw the broccoli and edamame into a steamer and steam while the rice is cooking, then cook the tofu. I’ve used chipotle powder in the marinade, which can be hard to come across in Australia, but just sub it with smoky paprika. Cook the tofu in the marinade and once cooked transfer to a plate. Then cook the corn in the same saucepan. It’ll soak up the rest of the marinade and cook nicely. Grate the carrot and wash the greens and your good to go!
We serve ours with hemp seeds and some black nigella seeds. It could also be served with a dressing. You could try our Ginger Avocado Dressing, or the one on our Nourishing Dragon Bowls.
Please share this recipe with your friends and family who love Buddha bowls!
- 1 1/2 cups rice
- 2 Tbsp coconut milk
- 1 Tbsp desicatted coconut
- 1 Tbsp curry leaves optional
- 1 red chilli sliced, optional
- water to cook
- 6 slices of tofu (about 220g) (each slice cut in half lengthways)
- 1 tsp liquid smoke
- 1 1/2 Tbsp nutritional yeast
- 1 Tbsp tamari
- 1 1/2 Tbsp sesame oil
- Pinch of ground chipotle powder (or use paprika powder)
- 1 tsp rice malt syrup
- 2 carrots peeled and grated
- 4 - 6 broccoli florets steamed
- 1/2 cup edamame steamed
- 3/4 cup corn kernals
- A couple of handfuls of greens washed
- sesame seeds, hemp seeds etc to serve
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First begin by cooking the rice. Put all the rice ingredients into a rice cooker, add water and then cook.
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While the rice is cooking, prepare the rest of the meal. Mix the ingredients for the tofu marinade. If you haven't already, cut the tofu into strips. Dip each strip in the marinade (you can prepare this part earlier and let them soak in the marinade for a few hours if you wish), and then place them in a hot non stick saucepan and cook for a few minutes on each side until golden.
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Steam the broccoli and the edamame beans for about 5 to 10 minutes, until cooked.
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Once the tofu is cooked I take that out and then cook the corn in the same pan, for about 5 minutes until it is cooked.
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Grate the carrots and wash the greens.
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The rice should be ready by now so arrange everything in a bowl nicely and then dig in. Enjoy!
