I try and eat a buddha bowl a day – this Spicy Miso Tofu Buddha Bowl is a winner. A bowl with heaps of veg to power me through the day. If you feel like you get a bit of a slump in the afternoon try and pack your lunch with another few portions of veg. They’re nutrient packed and will help you power through. Here is a wonderful Asian style bowl that will transport well in a lunchbox. Enjoy.
Serves 2
Ready in 45 minutes
Good For Brunch, Girls night in, Lunch, Student friendly
Dressing:
2 tbsp of sweet miso paste
1 tbsp of maple syrup
1/2 lemon juiced
1 crushed garlic cloves
1 tsp of grated ginger
Tofu
1 pack of tofu, drained
Sesame oil to cook
1 large pinch of chilli powder
1 large pinch of garlic powder
Salt and pepper
100g of edamame, steamed
1 red pepper, sliced
1 cucumber, peeled
1 pack of buckwheat noodles
1 sweet potato, cubed
1 tbsp of sesame oil
1 red chilli sliced
Preheat the oven to 200 C.
Cut the sweet potato into small cubes. Rub in sesame oil and place on a baking tray.bake for 35 mins. While this is cooking. Mix the miso dressing together.
Slice the red pepper into slithers. Using a peeler peel the cucumber into ribbons. Cook the buckwheat noodles as per pack instructions then rinse on cold water.
Heat a pan to a medium heat. Slice the tofu into cm thick slices. Heat a bit of sesame oil in a pan. Add the spices to the tofu then fry for 6mins each side.
Plate everything together and dig in.
My food philosophy is all about enlivening the hottest, happiest and healthiest you. It’s about keeping things simple and delicious so you don’t feel bored or deprived.
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