Buddha Bowl with Crispy Tofu

AuthorKeith HubnerDifficultyIntermediate

Yields1 Serving
Prep Time20 minsCook Time35 minsTotal Time55 mins

FOR THE ROASTED BUTTERNUT
 1 Butternut Squash (Small to Medium)
 1 Tbsp Olive Oil
 1/4 tsp Salt
 1/4 tsp Black Pepper
FOR THE ROASTED BROCCOLI
 4 and 1/4 cups (~300g) Broccoli Florets
 1/2 Tbsp Olive Oil
 1/4 tsp Salt
 1/4 tsp Black Pepper
FOR THE QUINOA
 1 cup (170g) Quinoa (dry)
 2 cups (480ml) Water
FOR THE TOFU
 8oz (~220g) Block Extra Firm Tofu
 1 Tbsp Olive Oil
 1/2 tsp Ground Ginger
 1/2 tsp Garlic Powder
 1/2 tsp Onion Flakes
 1/8 tsp Cayenne Pepper
 2 Tbsp Soy Sauce
 1 Tbsp Hoisin Sauce
 1 Tbsp Maple Syrup
TAHINI SOY DRESSING
 1/4 cup (60ml) Tahini
 2 Tbsp Lemon Juice (freshly squeezed)
 1/2 tsp Crushed Garlic
 1 Tbsp Soy Sauce
 1 Tbsp Maple Syrup
 1-2 Tbsp Water (to thin it out)
FOR SERVING
 Sliced Avocado
 Fresh Coriander
 Cherry Tomatoes

1

Preheat the oven to 200°C

2

Peel and cube the butternut and add to a bowl with the olive oil, salt and pepper and toss together until everything is lightly coated

3

Transfer to a parchment lined baking tray and place into the oven to bake for 35 minutes

4

Add your broccoli to a bowl and then add in the olive oil, salt and pepper and toss together so that all the pieces are lightly coated

5

Then place onto a parchment lined baking tray

6

When the butternut has been baking for 20 minutes, add the broccoli into the oven to bake for the remaining 15 minutes

7

When your butternut is baking and your broccoli is ready to go into the oven, put your tofu on to press. Leave the tofu to press for 20 minutes

8

Put your quinoa on to cook. Place the quinoa and water into a saucepan and bring to the boil

9

Reduce the heat to low, cover, and let it simmer until tender and most of the liquid has been absorbed (about 15-20 minutes). When cooked, fluff with a fork

10

When your tofu is finished pressing, cut it into cubes

11

Heat the olive oil in a frying pan and then add the tofu cubes. Fry until lightly browned, gently turning over the tofu so that it doesn’t break up

12

Then add in all the spices, and the soy sauce, hoisin sauce and maple syrup and fry with the tofu until the sauce becomes sticky on the tofu

13

Remove from the heat and set aside

14

Add all your ingredients for the tahini soy dressing (except for water) to a bowl or jug and whisk it up together

15

Then add in just enough water to bring it to the desired consistency

16

When everything is cooked and ready make up your buddha bowls

17

Add quinoa to the middle of the bowls and then stack up the roasted butternut and broccoli along the sides along with some tofu and then add some coriander, sliced cherry tomatoes and sliced avocado.

18

Pour over the dressing.

Ingredients

FOR THE ROASTED BUTTERNUT
 1 Butternut Squash (Small to Medium)
 1 Tbsp Olive Oil
 1/4 tsp Salt
 1/4 tsp Black Pepper
FOR THE ROASTED BROCCOLI
 4 and 1/4 cups (~300g) Broccoli Florets
 1/2 Tbsp Olive Oil
 1/4 tsp Salt
 1/4 tsp Black Pepper
FOR THE QUINOA
 1 cup (170g) Quinoa (dry)
 2 cups (480ml) Water
FOR THE TOFU
 8oz (~220g) Block Extra Firm Tofu
 1 Tbsp Olive Oil
 1/2 tsp Ground Ginger
 1/2 tsp Garlic Powder
 1/2 tsp Onion Flakes
 1/8 tsp Cayenne Pepper
 2 Tbsp Soy Sauce
 1 Tbsp Hoisin Sauce
 1 Tbsp Maple Syrup
TAHINI SOY DRESSING
 1/4 cup (60ml) Tahini
 2 Tbsp Lemon Juice (freshly squeezed)
 1/2 tsp Crushed Garlic
 1 Tbsp Soy Sauce
 1 Tbsp Maple Syrup
 1-2 Tbsp Water (to thin it out)
FOR SERVING
 Sliced Avocado
 Fresh Coriander
 Cherry Tomatoes

Directions

1

Preheat the oven to 200°C

2

Peel and cube the butternut and add to a bowl with the olive oil, salt and pepper and toss together until everything is lightly coated

3

Transfer to a parchment lined baking tray and place into the oven to bake for 35 minutes

4

Add your broccoli to a bowl and then add in the olive oil, salt and pepper and toss together so that all the pieces are lightly coated

5

Then place onto a parchment lined baking tray

6

When the butternut has been baking for 20 minutes, add the broccoli into the oven to bake for the remaining 15 minutes

7

When your butternut is baking and your broccoli is ready to go into the oven, put your tofu on to press. Leave the tofu to press for 20 minutes

8

Put your quinoa on to cook. Place the quinoa and water into a saucepan and bring to the boil

9

Reduce the heat to low, cover, and let it simmer until tender and most of the liquid has been absorbed (about 15-20 minutes). When cooked, fluff with a fork

10

When your tofu is finished pressing, cut it into cubes

11

Heat the olive oil in a frying pan and then add the tofu cubes. Fry until lightly browned, gently turning over the tofu so that it doesn’t break up

12

Then add in all the spices, and the soy sauce, hoisin sauce and maple syrup and fry with the tofu until the sauce becomes sticky on the tofu

13

Remove from the heat and set aside

14

Add all your ingredients for the tahini soy dressing (except for water) to a bowl or jug and whisk it up together

15

Then add in just enough water to bring it to the desired consistency

16

When everything is cooked and ready make up your buddha bowls

17

Add quinoa to the middle of the bowls and then stack up the roasted butternut and broccoli along the sides along with some tofu and then add some coriander, sliced cherry tomatoes and sliced avocado.

18

Pour over the dressing.

Buddha Bowl with Crispy Tofu

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