Protein Bowl (Vegan Buddha Bowl)
This Protein Bowl recipe is a healthy quinoa bowl loaded with crispy tofu coated in almond sauce and crunchy vegetables and packed with 25g of protein for a meat-free protein lunch.
- Prep time
- 35 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 block Firm Tofu (drained)
- 1 tablespoon Sesame Oil
- 1 tablespoon Cornstarch
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Ground Ginger
- 3 cups Cooked Quinoa (equivalent 1 cup uncooked)
- 1/2 cup Cabbage (thinly shredded)
- 1/2 cup Red Bell Pepper (thinly sliced)
- 1 cup Cooked Edamame (lukewarm)
- 1 large Carrot (peeled, thinly sliced)
- 1/4 cup Almond Butter
- 3 tablespoons Rice Vinegar
- 2 teaspoons Maple Syrup
- 2 tablespoons Soy Sauce
- 1 teaspoon Sesame Oil
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Red Chili Flakes
- 2-3 tablespoons Coconut Milk
- 2 teaspoons Maple Syrup
- 2 teaspoons Hemp Seeds
- 1 teaspoon Sesame Seeds
Instructions
- 1
Preheat the oven to 350°F (180°C). Line a baking sheet with oiled parchment paper. Set aside.
- 2
Cook 1 cup quinoa following the packaging instructions or follow my tutorial on how to cook quinoa in a rice cooker to help you.
- 3
Wrap the tofu in absorbent kitchen paper, place it on a plate, and top it with heavy weight like a cookbook. Wait 10 minutes.
- 4
Meanwhile, in a mixing bowl whisk tofu marinade: sesame oil, cornstarch, garlic powder, and ginger.
- 5
Cut the drained tofu into cubes and place in the bowl with the marinade, stir to coat. Set aside 10 minutes.
- 6
Arrange tofu cubes on the baking sheet, don't touch cubes, and bake for 25-30 minutes, flipping them halfway, until crispy and golden.
- 7
Meanwhile chop all the vegetables thinly: cabbage, red bell pepper, and carrots. Set aside.
- 8
Cook edamame following packaging instructions. I simply cover frozen edamame with boiling water, drain and use lukewarm in the recipe. Set aside.
- 9
In a non-stick saucepan add all the almond butter dressing ingredients, bring to low-medium heat and whisk gently to combine and cook until thick.
- 10
Stir the baked tofu cubes into the thick sauce.
- 11
To assemble the bowls, divide evenly the cooked quinoa at the bottom of each bowl (3/4 cup each) then top with an even amount of tofu (100g each) and raw vegetables.
- 12
Sprinkle seeds on top for a boost of crunch and proteins.
- 13
Store leftover in the fridge in a sealed container for up to 3 days.
- 14
Eat cold or warm.