Rainbow Buddha Bowl with Teriyaki Tofu
This delicious vegetarian bowl is packed with colorful, nutrient-rich fruits and vegetables as well as powerful protein from the tofu.
Sub the basmati rice for brown rice for added fiber.
- Bowl ingredients:
- 1 ⅓ cups cooked Basmati rice
- 14 ounces firm Tofu (cut into 1)
- 1 Eggplant (finely diced)
- 4 ounces yellow Corn (canned)
- 2 carrots
- 1 Avocado
- 1 Red onion
- 1 bunch Celery
- 8 Cherry tomatoes (sliced in half)
- ½ cup Blueberries
- 1 tablespoon Teriyaki sauce
- 1 tablespoon water
- 1 tablespoon Sesame seeds
Cook the basmati rice according to the instructions on the package.
Cut the tofu into 1" cubes.
FOR THE MARINADE: Peel the garlic and press it with a garlic press, or finely mince, add it to a bowl with ginger, maple syrup, water, soy sauce, lemon juice, oil, salt, and pepper, and stir well. Add the tofu and stir gently, then set aside for 10 minutes.
During marinade time, wash and cut the vegetables. Drain the yellow corn.
Drain the tofu from the marinade and set marinade aside for later. Put the tofu, without marinade, in a hot pan and fry on all sides with 1 tablespoon of sesame oil for 2-3 minutes. In the same pan add the eggplant cubes, lime juice, teriyaki & water - braise everything for about 2 minutes with the lid closed.
Mix the remaining marinade with the tahini and sesame seeds to make your sesame sauce. When the rice is cooked, serve all the ingredients layered, as in the photo.