There are endless options to buddha bowls, and I’m glad I found this one on Pinterest from Plant based Jane last week! It was colorful, flavorful, healthy, protein packed, and Asian (my favorite!) We were going to go out for date night, but since the Falcons game is on we decided to stay in so I completed the meals I had planned for this week. I used the picture to see what ingredients I needed, but then I made it just deciding how I would like it. I knew I wanted to do the tofu my way, roasted in the oven to give it texture, and wanted to also roast the broccoli because I love the crispy edges. I hope you like it as much as we did!
Sweet Chili Tofu Buddha Bowl
1 lb extra firm organic tofu, drained and cubed
5 oz sweet chili sauce
3 crowns broccoli, chopped
1 cup frozen shelled edamame
1 cup shredded carrots
1 tbsp sesame seeds
2 cups brown rice, cooked
2 tsp olive oil
1 tsp low sodium soy sauce
1/2 tsp garlic powder
salt and pepper to taste
- Preheat oven to 400* and spray a sheet pan.
- Mix broccoli with 1 tsp oil and salt and pepper to taste (not much) and spread on sheet pan and put into oven to bake.
- Cube tofu and let it drain on a paper towel (about 10 min) and then add it to a mixing bowl to mix with 1 tsp oil, garlic powder, soy sauce, and pepper.
- Take broccoli out, scoot it to half of the pan, add the tofu to the other half and put it back in the oven until golden brown (about 20 more min.)
- Boil edamame in water for a few minutes then drain, and add a little sprinkle of salt.
- Add sweet chili sauce to a mixing bowl, then take pan out of the oven. Start adding the rice, carrots, edamame, and broccoli to your bowls as the tofu cools. If you mix it with the sauce right away it will crumble.
- After a few minutes, add the tofu to the sweet chili sauce to coat and then add to your buddha bowl. Sprinkle with sesame seeds and enjoy!
Original Recipe here