Protein Buddha Bowl

Buddha Bowl

You really can’t go wrong with a buddha bowl and this protein-packed version has it all.

We love the mixture of cooked, marinaded tofu with the crunchy raw veggies. We try to do as much prep as possible in advance, which makes it super easy to follow.

The quinoa, black beans and tofu are all really good sources of protein.

Our protein buddha bowl has a lovely warm kick to it, but you can remove the chilli powder and chilli sauce if you want something more subtle.

We hope you enjoy!

Roxy & Ben

Print Recipe
Protein Buddha Bowl
Protein Buddah Bowl
Servings
2 bowls/people
Ingredients
  • 1/2 cup uncooked quinoa
  • 1 x 400g tinned black beans
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp chilli powder
  • 250 g firm tofu
  • 1/2 cup pickled red cabbage
  • 1 red pepper (julienned)
  • 1/2 cucumber (julienned)
  • handful of coriander (chopped)
  • 1 avocado (sliced)
  • chilli sauce (for serving)
  • 1 lime (for serving)
For the marinade
  • 1 tbsp soya sauce
  • 1 tbsp lime juice
  • 1 tbsp sesame oil
  • 2 tsp maple syrup
  • 1 tsp chilli sauce
  • 2 tsp peanut butter
Servings
2 bowls/people
Ingredients
  • 1/2 cup uncooked quinoa
  • 1 x 400g tinned black beans
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp chilli powder
  • 250 g firm tofu
  • 1/2 cup pickled red cabbage
  • 1 red pepper (julienned)
  • 1/2 cucumber (julienned)
  • handful of coriander (chopped)
  • 1 avocado (sliced)
  • chilli sauce (for serving)
  • 1 lime (for serving)
For the marinade
  • 1 tbsp soya sauce
  • 1 tbsp lime juice
  • 1 tbsp sesame oil
  • 2 tsp maple syrup
  • 1 tsp chilli sauce
  • 2 tsp peanut butter
Protein Buddah Bowl
Instructions
  1. Preheat the oven to 200°C or 390°F and line a baking tray with parchment paper.
  2. Remove the tofu from the packaging and gently press it to remove any excess water. Place the tofu on a chopping board and slice it into 1” cubes.
  3. Combine the marinade ingredients together in a medium-sized bowl. Then add the tofu, toss the cubes in the marinade to coat and set to one side.
  4. Meanwhile add the quinoa to a saucepan with 1 cup of water. Bring to the boil, then simmer for 40 minutes or until soft.
  5. Place the tofu cubes on the pre-lined baking tray and bake for 25 minutes.
  6. Remove the tofu from the oven and add the black beans to the baking tray. Season the beans with chilli powder, paprika and garlic powder, then bake for another 5 minutes with the tofu.
  7. Remove the tofu and beans from the oven and set to one side.
  8. Start assembling your bowls by adding half of the tofu, quinoa, beans, red cabbage, red pepper and cucumber.
  9. Top with half of the avocado and serve with a squeeze of lime, a drizzle of chilli sauce and a spoonful of leftover marinade.

Quick Tofu Pad Thai

Quick Tofu Pad Thai

Sometimes we get back home from a long day in the studio feeling exhausted, and we need a really quick, super easy recipe so we can spend the rest of the night relaxing on the sofa!

And this quick tofu pad thai recipe is exactly that.

It’s a really easy recipe to master and it’s bursting with fresh flavours and spices. It’ll take you no time at all, so you can spend the rest of your evenings relaxing content and full of glorious food.

Quick Tofu Pad Thai

Print Recipe
Quick Tofu Pad Thai
Quick Tofu Pad Thai
Servings
4 people
Ingredients
  • 300 g extra-firm tofu
  • 200 g rice noodles
  • 1 head of broccoli cut into 1” florets
  • 2 carrots julienned
  • 1 red pepper julienned
  • 4 garlic cloves diced
  • oil for frying
For the sauce
  • 1 tbsp peanut butter
  • 2 tbsp sriracha sauce
  • 1 tbsp brown sugar
  • thumb of ginger grated
  • 1 lime juice only
  • 3 tbsp soya sauce
  • 1/4 cup water
For serving
  • 2 spring onions sliced
  • crushed peanuts
  • wedges of lime
Servings
4 people
Ingredients
  • 300 g extra-firm tofu
  • 200 g rice noodles
  • 1 head of broccoli cut into 1” florets
  • 2 carrots julienned
  • 1 red pepper julienned
  • 4 garlic cloves diced
  • oil for frying
For the sauce
  • 1 tbsp peanut butter
  • 2 tbsp sriracha sauce
  • 1 tbsp brown sugar
  • thumb of ginger grated
  • 1 lime juice only
  • 3 tbsp soya sauce
  • 1/4 cup water
For serving
  • 2 spring onions sliced
  • crushed peanuts
  • wedges of lime
Quick Tofu Pad Thai
Instructions
  1. Prepare the tofu by removing as much moisture as possible by pressing down it, then drying with a tea towel or kitchen towel.
  2. Slice the tofu into 1” chunks and fry in a pan with a little oil on a medium heat for 6 minutes. Then turn over and fry the other side for 6 minutes.
  3. Meanwhile, prepare the rice noodles as per packet instructions.
  4. While the noodles are cooking, combine the sauce ingredients in a small bowl.
  5. Remove the tofu from the pan and set aside. Add a little more oil to the pan and fry the broccoli for 2 minutes. Then add the carrots and pepper, and fry for a further 3 minutes. Finally stir in the garlic and cook for 1 minute.
  6. Drain the noodles and transfer to the frying pan with the sauce. Stir well to combine.
  7. Add the tofu pieces to the frying pan, gently fold in and fry for another minute.
  8. Serve with slices of spring onion, crushed peanuts and a wedge of lime.
Recipe Notes

#SoVegan

Tofu Nuggets

Tofu Nuggets

Whether it’s sweet or savoury, tofu is a very versatile ingredient when you think outside the box and have fun with your recipes. These nuggets are so simple and will make a great snack or main course on your dinner table!

Makes roughly 18 nuggets.

Tofu Nuggets

Print Recipe
Tofu Nuggets
Tofu Nuggets
Servings
18 nuggets
Ingredients
  • 400 g pack of tofu (including water)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/4 cup plain flour
  • 1/4 cup soya milk
  • 1 tbsp sweet chilli sauce
  • 3 cups vegan cornflakes
Servings
18 nuggets
Ingredients
  • 400 g pack of tofu (including water)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/4 cup plain flour
  • 1/4 cup soya milk
  • 1 tbsp sweet chilli sauce
  • 3 cups vegan cornflakes
Tofu Nuggets
Instructions
  1. Preheat oven to 180°C.
  2. Drain and dry the tofu, then cut into thirds (length ways) and then into 1.5cm slices width ways.
  3. Combine the salt, pepper, garlic powder, paprika and flour on a small plate. On another small plate combine the soya milk with sweet chilli sauce.
  4. Break down the cornflakes into crumbs by placing in a food processor or in a zip-lock bag and hitting with a rolling pin. Then transfer the cornflake crumbs to a big plate.
  5. Coat the tofu pieces first with the flour mix, then the milk and finally in the cornflakes.
  6. Place the tofu nuggets on the baking tray and bake for 20 minutes, turning over after ten minutes.

#SoVegan

Simple Stir Fry

Simple Stir Fry

Serves 2-3

Ingredients

400g tofu (including water)
1/4 cup sesame oil
3 garlic cloves
Thumb of ginger finely chopped
4 spring onions chopped
1 red chilli thinly sliced
1/4 cup soy sauce
200g tenderstem broccoli
100g red pepper julienned
150g mangetout
150g baby sweetcorn
Sesame seeds for serving

Simple Stir Fry

Simple Stir Fry
– Full recipe: http://bit.ly/2bGfzvl

Posted by So Vegan on Friday, 2 September 2016

Method

1. Prepare tofu by opening the packet, draining the water, then gently squeezing the tofu to remove as much water as possible. Cut tofu into rectangular bitesize pieces.

2. Heat roughly a third of the sesame oil in pan and fry tofu pieces for 3 minutes on each side or until golden brown, then remove from pan.

3. Add remaining sesame oil to the pan and fry broccoli for around 2 minutes.

4. Add all other dry ingredients to the pan and cook for a further 3 minutes.

5. Pour in the soy sauce and cook for a further minute.

6. Gently stir in the tofu.

7. Top with sesame seeds and serve.

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Nutritional information per serving (based on 3 servings):

Nutritional Information Stir Fry