Tofu Edamame Buddha Bowls (Printable Version)
# What You'll Need:
→ Baked Tofu
01 -
350 g firm or extra-firm tofu
02 -
30 ml soy sauce or gluten-free tamari
03 -
2 teaspoons garlic powder
04 -
1 teaspoon ground black pepper
→ Almond Satay Sauce
05 -
45 g almond butter
06 -
30 g sweet chili sauce
07 -
45 ml gluten-free tamari or soy sauce
08 -
1 teaspoon apple cider vinegar
09 -
60 ml light coconut milk
→ Bowls
10 -
300 g cooked, shelled edamame
11 -
500 g roughly chopped red or green cabbage
12 -
4 medium carrots, grated
13 -
2 cups (approx. 350 g) cooked brown rice
14 -
1 teaspoon vegetable oil
15 -
Salt, to taste
# Step-by-Step Directions:
01 -
Preheat oven to 200°C. Begin preparing brown rice if not already cooked, following package instructions.
02 -
Cut tofu into cubes. In a bowl, toss tofu with soy sauce or tamari, garlic powder, and black pepper. Spread evenly on a lined baking sheet. Bake for 30 minutes, turning halfway through for even browning.
03 -
Arrange chopped cabbage in a single layer on a large baking tray. Drizzle with vegetable oil and sprinkle with salt and pepper. Roast in oven for 30–40 minutes until edges are browned and crisp. Can be cooked alongside tofu.
04 -
If using uncooked edamame, cook according to package instructions. Drain and set aside once tender.
05 -
Whisk together almond butter, sweet chili sauce, tamari or soy sauce, apple cider vinegar, and coconut milk until smooth and creamy.
06 -
Divide cooked brown rice, roasted cabbage, grated carrot, tofu cubes, and edamame evenly among four bowls. Top with almond satay sauce. Serve immediately or refrigerate for up to five days.
# Helpful Notes:
01 -
Prepare any of the components in advance and store separately for up to five days to save time.
02 -
Keep almond satay sauce refrigerated separately to maintain bowl freshness until ready to serve; thin with water if thickened after storage.
03 -
Bowls can be enjoyed cold or reheated in the microwave to desired temperature.