Greeting my Friends!
Spring finally arrived and we are actulay having sun last couple of days. However, we are still expecting some light snow, but hopefully it will not by anything serious. The temperature is rising slowly but surely so things are looking up for us here in Canada. I am looking forward to find some lovely flowers to photgraph soon 🌸🌞🌸
In the meantime, I am spending time mostly in the kitchen and behind computer. Just finished this new recipe, the Wholesome Buddha Bowl for you and I am very happy with it. I hope you'll like it as well and you'll try it. It is super easy to make, it is also super delicious and highly nutritious 💚🌿💚
WHOLESOME BUDDHA BOWL RECIPE
Wholesome Buddha Bowl is a flavorful fusion of Asian style pasta with veggies, such as Napa cabbage, red peppers, and red cabbage. In combination with marinated tofu sautéed to golden brown this is a perfect meal for your Mind, Body, and Soul.
Vegan - Gluten Free - Refined Sugar Free
Prep Time20 mins
Active Time40 mins
Resting Time1 hr 30 mins
Total Time2 hrs 30 mins
Course: dinner, lunch, Main Course
Cuisine: Asian, Vegan
Yield: 4
Author: Lena Novak - Lena’s Vegan Living
Equipment
• Sharp knife, frying pan, plastic container, thongs.
Materials
• 227 g pasta I use GoGo Quinoa, but you can use pasta of your choice
• ½ of medium size Napa cabbage finely sliced
• 4 mini red peppers or 1 bell pepper finely sliced
• 1 1/2 cup of red cabbage finely sliced
• 3 tbsp oil
• 4 to 5 garlic cloves minced
• ½ tbsp fresh ginger minced
• ¼ cup tamari
• 1 tbsp chilli sauce
• ¼ cup Maple syrup
• ¼ cup lemon juice
• Scallions to garnish sliced
• Cilantro to garnish
• TOFU
• 500 gr organic firm tofu
• 2 tbsp oil
• 1 tbsp sesame seeds
• MARINADE
• ¼ cup tamari
• ¼ cup maple syrup
• ½ tbsp chilli sauce
• 1 tsp garlic powder
• ½ tsp ginger fresh or powder
• Blend all thoroughly.**
Instructions
- Open the tofu package and drain the liquid. Place the tofu into a tight container that will be pressing it down. Alternative option would be to place the tofu on a tray and cover with something heavy for 30minutes.
- When ready, drain the remaining liquid and dry tofu in clean towel.
- Cut into cubes and place into container.
- Merge in marinade and let it sit for 1 hour. I suggest saving some marinade for later.
- In the meantime, cook the pasta in accordance with the instructions on the package and set aside.
- On heated oil, sauté, garlic and gradually add tamari, ginger, chili sauce, maple syrup and lemon while stirring.
- Add the peppers, sauté for a minute, then reduce the heat.
- Add pasta and toss well, but gently add Napa cabbage toss again.
- You may turn off the heat now and add the red cabbage.
- Toss well again and top with scallions.
- TOFU
- Heat up oil and gradually arrange all the cubes on the pan, with half of the marinade.
- Flip each cube couple times making sure they are evenly done.
- At the end, add the rest of the marinade, let it simmer for few seconds, sprinkle with sesame seeds, and turn off the heat.
- Arrange your bowls and top with scallions and cilantro. You may add some other veggies such as broccoli or what ever you choose.
Notes:
This meal is best served immediately and consumed fresh, although it is still tasty even reheated the next day.
Go Go Quinoa pasta is available on Amazon
Thank you so much for visiting and I wish you a wonderful spring week 💚🌞💚
▶️ 3Speak