This vegan tofu buddha bowl features lemon + herb tofu, cauliflower rice, sweetcorn, fresh spinach, raw red onion, marinated smokey mushrooms + garlic broccoli. This recipe is oil-free, gluten-free and packed with plant protein!
Plant-based buddha bowls can be such colourful and healthy lunches to make! They’re so easy to prepare and can be a really good meal prep option. I used what vegetables I had at the time, so feel free to switch it up and use whatever you have. I also used a frozen pack of cauliflower rice to keep it light, but brown rice or quinoa would also be lush for this buddha bowl.
If you’re new to tofu, or you’ve tried it before and you thought it tasted like nothing, then I have a life-changing tip for you. The tofu I used in this recipe tasted reaaally good because it was seasoned with lemon juice + mixed herbs. But if you want your tofu to taste even more banging then I definitely suggest you marinate it overnight. I used a vegan chicken stock I bought on Amazon, but you can use any low sodium veggie stock. I tend to prep my tofu quite often like this and leave it marinating in a glass container ready to be cooked in the week.
I promise you it’s worth that little bit extra effort! Especially since Tofu is such a good source of protein and calcium for vegans, so it’s great to add into your meals! And make sure you buy extra firm tofu – I buy smoked organic extra firm tofu by The Tofoo Company.