NOURISHING BUDDHA BOWL WITH CRISPY TOFU AND RAINBOW VEGETABLES
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Ingredients
  • Crispy tofu and marinade
  • 250 g / ~9 oz piece of organic firm tofu
  • 2 tbsp tamari or soy sauce
  • 2 tbsp Extra virgin olive oil
  • 2 tbsp lemon juice (or you can substitute 1 tbsp lemon juice with 1 tbsp freshly squeezed lime or orange juice)
  • 1 tsp maple syrup (if you use orange juice, ½ tsp maple syrup should be enough)
  • ½ tsp sweet paprika powder
  • ½ tsp garlic flakes or ¼ tsp garlic powder
  • ½ tsp dried herbs of choice (I used a Mediterranean mix of basil, tarragon, thyme, oregano, parsley)
  • ½ tbsp Extra virgin olive oil for pan frying
  • Mushroom marinade
  • 1,5 - 2 cups of button mushrooms (or any mushroom you like)
  • Same as the above marinade
  • ½ tbsp Extra virgin olive oil for pan frying
  • Oven roasted chickpeas
  • 1 cup cooked chickpeas
  • 1 tbsp coconut oil
  • ½ tsp sweet paprika powder
  • Pinch of salt
  • Optional: ½ tsp garam masala
  • Rice and quinoa hearts and stars
  • ½ cup cooked quinoa
  • ½ cup cooked rice
  • For the hearts:
  • 1 tbsp grated beet root
  • ½ tbsp lemon juice
  • ¼ tsp dried thyme (or herb of choice)
  • Salt to taste
  • For the stars:
  • ½ tbsp lemon juice
  • ½-1 tsp grated ginger (depending on how strong you want the ginger flavor)
  • ¼ tsp turmeric powder
  • Black pepper and salt to taste
  • Rainbow vegetables
  • A variety of leafy greens: romaine, kale, arugula, spinach (raw)
  • Bell peppers: red, green, orange, yellow (raw)
  • Cucumbers (raw)
  • Radish (raw)
  • Peas (we thawed frozen peas)
  • Broccoli (raw, lightly steamed, oven roasted, pan fried)
  • Fermented foods
  • ½ cup of sauerkraut
Instructions
  1. Preparations, marinade: Whisk tofu and the mushroom marinades in a bowl. Taste and add seasoning, more tamari/soy, more lemon/lime/orange juice or sweetener if needed.
  2. Preparations, tofu: wash the tofu piece and dry it well with a paper towel. Cut into thin slices and put into a large jar (do not fill the jar to the brim, use an another jar if it gets too full). Pour the marinade into the jar, put the lid on and shake well. Let the tofu marinate for at least an hour in the fridge. For best results, leave to marinate overnight in the fridge.
  3. Preparations, mushrooms: wash all the mushrooms and slice them. Put them into a jar (don't fill to the brim), pour marinade over the mushrooms, put the lid on, and shake well. Let marinate for at least an hour in the fridge. For best results, leave to marinate overnight in the fridge.
  4. Oven roasted chickpeas: preheat oven to 180C/~360F.
  5. Put cooked chickpeas into a bowl and mix in the oil and spices. Put onto a baking tin or a baking sheet lined with parchment paper and cook for about 30 min until crispy.
  6. Rice and quinoa hearts and stars: Cook quinoa and rice according to instructions. Mix rice and quinoa and divide into two bowls.
  7. Mix all ingredients for the hearts and shape with a cookie cutter.
  8. Mix all ingredients for the stars and shape with a cookie cutter.
  9. Crispy tofu: Heat oil over medium-high heat in a skillet, and add the marinated tofu slices. Make sure the tofu is in one layer. Cook on one side for ~3 minutes and turn the slices. Cook for another 2-3 minutes until tofu is crispy on both sides. Use leftover marinade as a sauce for the tofu.
  10. Mushrooms: Heat oil over medium-high heat in a skillet, and add mushrooms. Cook for a few minutes stirring every once in a while.
  11. Assembling the Buddha bowl: start with greens and vegetables, and add all the other ingredients.
  12. Enjoy your bowl - preferably mindfully chewing each bite, admiring all the colors and appreciating all the flavors.
Notes
Prep time stated does not include tofu & mushroom marination time 1 hour - 12 hours (for best results) as this is not active prep time.
Recipe by My Berry Forest at https://www.myberryforest.com/nourishing-buddha-bowl-with-crispy-tofu/