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Smoky Tofu Buddha Bowl with Coconut Rice
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Smoky Tofu Buddha Bowl with Coconut Rice
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Servings: 2 people
Ingredients
For the Coconut Rice:
  • 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
For the Smokey Tofu:
  • 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
Additional ingredietns:
  • 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
Instructions

  1. First begin by cooking the rice. Put all the rice ingredients into a rice cooker, add water and then cook.

  2. 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.

  3. Steam the broccoli and the edamame beans for about 5 to 10 minutes, until cooked.

  4. 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.

  5. Grate the carrots and wash the greens.

  6. The rice should be ready by now so arrange everything in a bowl nicely and then dig in. Enjoy!