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.
Lemon + Herb Tofu Buddha Bowl With Cauliflower Rice
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 plants!
Ingredients
- 1/4 red onion
- 1 cup broccoli
- 1 handful washed spinach
- 4 large mushrooms
- 1/2 cup extra firm tofu
- 3 tbsp sweetcorn
- 1 packet cauliflower rice
- 2-3 tbsp fresh lemon juice
- 1-2 tbsp mixed dry herbs (i used basil, oregano, thyme + parsley)
- 1 tsp garlic powder
- 1 pinch black pepper
Instructions
- Preheat the oven to 180°C / 350°F and line a large baking tray with foil.
- Chop around 1/2 cup of firm tofu into small chunks, chop your mushrooms into slices, and chop off about 1/4 of your fresh broccoli and add all ingredients to a baking tray.
- Season your tofu and veg with mixed herbs, lemon juice, garlic powder + black pepper + cook in the oven for around 15 minutes.
- Once your tofu, mushrooms + broccoli all look crispy and nearly cooked, put your sweetcorn into a small pan with some water and boil for around 3 minutes.
- Then pop your packet cauliflower rice to a microwave for 1-2 minutes (see back of the packet for instructions).
- Add all the ingredients to your bowl and top with the red onion and fresh spinach. I added a lemon +herb sauce to my tofu to complete the bowl, but any sauce or dressing will work!
Nutrition Information
Yield 1 Serving Size 1Amount Per Serving Calories 287Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 150mgCarbohydrates 41gFiber 13gSugar 11gProtein 24g
6 Comments
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180 degrees…I assume that’s it’s Celsius?
Yes!! I’ll edit the post now 🙂
How much tinned sweet corn? Looks good, by the way. 🙂
I used around 3 tbsp of sweetcorn but you can use however much you like! Frozen sweetcorn is the best 🙂
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