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Buddha Bowls with Tofu

Elizabeth Emery

Food Writer + Recipe Developer

Instagram: @vancouverwithlove |



1⁄2 cup edamame
1 1⁄2 cups cooked brown rice, quinoa or millet
1 cup shredded leafy green mix (I like using Buddha lettuce and kale)
2⁄3 cup spiralized or shredded carrot
2⁄3 cup spiralized or shredded beet
2⁄3 cup cubed cucumber
1 tbsp sesame seeds


1 (350 g) pack medium firm tofu
1 tbsp avocado or grapeseed oil
1 tbsp Bragg Soy Seasoning (or tamari/ soy sauce)
1⁄4 tsp smoked paprika
1⁄4 tsp black pepper



Juice of 1 lemon

6 tbsp olive, avocado or grapeseed oil (try to avoid using an oil with a very strong taste, like extra virgin olive oil)

1⁄2 tbsp Bragg Soy Seasoning, soy sauce or tamari
1 clove garlic, crushed

Salt & pepper


  • Begin by steaming or boiling the edamame in a saucepan on the stove top for 3-5 minutes, or until tender. Remove from the heat and allow to cool.

  • While the edamame are cooling, make the tofu. Slice the block of tofu into 8 long, flat strips and place them on a baking tray.

  • Brush the slices with half the oil, soy seasoning/soy sauce, paprika and pepper.


  • Place under your oven’s broiler (grill) for 10 minutes, or until the strips are golden.

  • Flip the strips over and re-coat with the remaining oil, soy seasoning/soy sauce, paprika and pepper.

  • Broil/grill the tofu for another 10 minutes and remove from the oven. Set aside.

  • To make the dressing, add all ingredients to a mason or glass jar and screw the lid on. Shake vigorously for about 20 seconds until all ingredients are combined. Simple!

  • Add the leafy green mix to the bottom of 2 large dinner bowls.

  • Pile on top the brown rice, edamame, carrot, beet and cucumber.

  • Add to the top of the bowls the tofu strips, and sprinkle with the sesame seeds.

  • Pour over as much dressing as you require. (You will likely have some left over. It can be stored in the fridge for at least a
    week.) Enjoy!



    The dressing will separate if left. Simply shake the jar before using.

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