VEGAN RAINBOW TOFU BUDDHA BOWL WITH THAI RED CURRY DRESSING
Prep Time: 35 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 55 minutesminutes
Servings: 4people
Author: Nico Pallotta
Cost: $8
Red Curry Cashew Dressing
4tbsp(4tbsp)plant milkcoconut, soy, oat
2tsp(2tsp)Thai red curry pastevegan
2tbsp(2tbsp)cashew cream
2tbsp(2tbsp)lemon juice
2tbsp(2tbsp)soy sauce
Tofu Buddha bowl
1litre(1litre)water
400grams(2cups)black rice
200grams(7oz)firm tofu
200grams(1.5cups)sweet potato
200grams(2cups)red cabbage
200grams(3cups)bok choy
200grams(6.5cups)spinach
1whole(1whole)red bell pepper
1whole(1whole)yellow bell pepper
1whole(1whole)avocado
1sprig(1sprig)spring onionscallion
4tbsp(4tbsp)soy sauce
1 tbsp(1 tbsp)rice vinegar
0,5tsp(0,5tsp)paprika
1 tsp(1 tsp)salt, pepper
Red curry cashew dressing
Mix your plant milk of choice, the cashew cream, the lemon juice, the soy sauce and the red curry paste into a bowl, whisk well and set aside.
If you don't have cashew cream, then in a high speed blender, mix a handful of cashews, 5 tablespoons of water, your plant milk of choice, soy sauce, lemon juice and red curry paste to obtain the same dressing.
Prep the ingredients
Rinse and boil the black rice (follow package instructions). Once cooked, set aside to cool down.
Preheat oven to 180˚C (360˚F)
Cut the tofu into cubes.
Mix rice vinegar, soy sauce and paprika for a tofu marinade, then spread over the tofu cubes. Set aside on one half side of a baking tray.
Cut sweet potato into cubes and distribute on the other half of the baking tray. Spread generous amount of water on sweet potatoes for faster, oil-free cooking.
Bake the tofu and the sweet potatoes for 30 min, or until the sweet potato is soft.
Cut bok choy into halves and arrange on separate baking tray. Bake for 15 mins.
Chop the bell peppers into bite size squares.
Slice the red cabbage into thin slices.
Slice avocado into thin boats .
Finely chop spring onion (scallions).
Build the Buddha bowl
Start arranging your buddha bowl by placing the rice at the bottom.
Then add the spinach and the bok choy on top of the rice.
Arrange the bell peppers, the avocado, the red cabbage and the sweet potato on top of the bok choy, in a circular way, leaving some space in the middle.
Place the marinated baked tofu in the middle of the bowl.
Sprinkle with the spring onion and drizzle with a generous amount of the red curry cashew dressing.