crispy tofu buddha bowl
crispy tofu Buddha bowl overflowing with plant rich nutrients like vibrant edamame, carrots, and sweet potatoes served over whole grains finished with a large dollop of hummus.
Servings: 4
Ingredients
- For the tofu:
- 1 package extra firm tofu drained and pressed to remove liquid, cut into desired shape (bigger pieces will speed up the process)
- 1 cup panko bread crumbs
- 1 cup nut milk
- ½ cup cornstarch
- 2 TBS sesame oil
- For the hummus:
- 1 can chickpeas rinsed and reserve the water from the can
- 1 lemon juiced
- 1 TBS olive oil
- 2 TBS tahini
- 2 cloves of garlic
- 1 tsp coriander
- 1 tsp cumin
- salt and pepper to taste
- For the bowl:
- ½ cup of rice per serving choose rice of your choice we used whole grain brown rice and cook according to package directions
- 1 cup of frozen edamame boiled or steamed quickly
- 1 large sweet potato peeled and cubed
- optional garnish:
- carrot curls
- green onions
- micro greens
- avocado
- cucumber
- sesame seeds
Instructions
- 1. To make the hummus: in a food processor combine chickpeas, olive oil, garlic and lemon juice blend for 1 minute until ingredients are combined and resemble a paste. Add the tahini, spices and season with salt and pepper and 2 tablespoons of the reserved water from the can. Continue to add more of the water until you reach your desired consistency. Store in the fridge until ready to serve.
- 2. Make the rice as per the instructions on the package.
- 3. For the sweet potatoes we used an air fryer and cooked them for 20 minutes on the highest setting to get them nice and crispy with a splash of olive oil. If you don’t have an air fryer you can easily cook them in the oven they will just take a bit longer simply preheat the oven to 425 degrees F, place the cubed sweet potato on a baking sheet and toss with 1 tablespoon olive oil and a pinch of salt and pepper. Cook in the oven for 30-40 minutes depending on how crispy you want them.
- 4. To make the tofu divide the cornstarch, milk, and panko crumbs each in their own bowl, start by coating the tofu in the cornstarch, then the milk, and finish with the panko crumbs ensuring each piece is fully coated. Repeat until each piece is fully coated.
- 5. Heat sesame oil in a frying pan or cast iron over medium heat. Once the oil is hot add the tofu pieces one at a time leaving room in between to not over crowd the pan. Cook 4-5 minutes on each side flipping once golden and crispy.
- 6. To assemble the bowls: Layer the rice first, then around the edges of the bowl place the remaining ingredients leaving space in the middle. Finish with a big dollop of hummus in the centre and enjoy!