Project Description

Maple Tofu Buddha Bowl

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RECIPE BY: Nathalie Charron

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Serves 2

INGREDIENTS

  • 1 block of firm tofu
  • 3 tbsp cornstarch
  • 1 tbsp canola oil
  • 1/3 cup maple syrup
  • 2 tbsp soy sauce
  • 1 clove of garlic
  • 1 tbsp. grated ginger
  • Salt and pepper
  • ½ cup white GoGo Quinoa Royal (about 1 cup cooked)
  • 1 cup shredded red cabbage
  • 1 grated carrot
  • 1 mango cut into small cubes
  • 1 cup baby spinach
  • 2 small Lebanese cucumbers, cut into thin strips
  • 1 sliced avocado drizzled with lime juice
  • Chia seeds
  • Sunflower shoot

Maple Sesame Sauce :

  • ½ cup of tahini
  • ½ cup lukewarm water
  • 1 clove of garlic
  • 1 tsp nutritional yeast
  • 1 tsp ginger
  • 2 tbsp lemon juice
  • 2 tbsp maple syrup
  • Salt and pepper

DIRECTIONS

  1. Cook quinoa according to package directions.
  2. While the quinoa cooks, pat the tofu dry and cut it into cubes. Place in a bowl with the cornstarch and coat well.
  3. In a skillet over medium high heat, heat the oil, add the tofu cubes and brown for about 8 minutes.
  4. In a bowl, combine the maple syrup, soy sauce, ginger, garlic, salt and pepper. Pour the mixture over the tofu and cook for 2 minutes to coat the cubes well.
  5. In a blender, blend the sauce ingredients until smooth.
  6. To assemble, divide the spinach between the bottom of the 2 bowls. Add quinoa, carrots, cabbage, cucumbers, mangoes, avocado and tofu. Garnish with chia seeds and sprouts. Drizzle with sauce.

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