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–+ servings

SCRUMPTIOUS NUTRITIOUS VEGAN BUDDHA BOWL

Miranda | My Anosmic Kitchen
It's all about good health and making sure that you eat what you preach. Making a healthy & nutritious investment into your body today is all the rage, as it should be. This scrumptious vegan bowl is this weeks highlight so lets do this for motivation and inspiration.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients
  

Tofu

  • 300 grams tofu
  • 1 Tbsp grated ginger
  • 2 to 3 cloves of fresh garlic minced
  • 1 Tbsp lemon juice, rice vinegar or regular vinegar
  • 2 Tsp tamari sauce (gluten free & vegan) otherwise you can use soy which is just vegan but not gluten free.
  • 1/4 cup maple syrup or honey(if not vegan)or coconut sugar or brown sugar
  • 2 Tsp cornstarch
  • 2 Tbps cold water
  • 1 Tbsp hoisin sauce (vegan and gluten free)

Chickpeas

  • 400 grams chickpeas (1 regular can size)
  • 2 Tbsp olive oil
  • 1/2 Tsp fine sea salt
  • 2 Tbsp of a mix of chopped fresh herbs and spices. You can use chili spice, paprika, cumin spice or any of your favorite spices.

Rice

  • 1 cup cooked brown rice

Veg

  • 1 to 2 cups kale
  • 100 grams tender stem broccoli
  • 100 grams fresh sugar snap peas, beans or any fresh green veg

Serving

  • mixed seeds like pumpkin & sunflower seeds
  • fresh lime or lemon
  • sliced avocado
  • sesame seeds

Instructions
 

Tofu

  • Start with the tofu.
    Rinse the tofu under a tap of running water and use a clean kitchen towel to dry.
    Drain the tofu by placing a heavy object or 2 over it. You can use a skillet, canned foods, bread boards and then a skillet etc. Drain for 30 minutes.
    Meanwhile move on to the other prep.

Chickpeas

  • Heat the oven to 200°C and place the rack in the center of the oven.
  • Rinse the chickpeas under a tap of cold running water.
  • Drain and pat them dry with a clean kitchen towel.
  • In a separate small bowl mix your spices, curry powder etc and using a teaspoon make a paste with the olive oil.
    Coat the chickpeas properly in the 'spice paste' and add another drizzle of olive oil if you find them too dry but it shouldn't be more than a teaspoon full because they will be oily.
  • Roast until golden brown turning over once in that roasting time. They should be done in 20 minutes and 30 minutes maximum.

Broccoli

  • While the chickpeas are roasting saute the broccoli in a little drizzle of olive oil or a teaspoon of butter. Make sure the pan is hot, heat a tsp of olive oil, when hot add the broccoli, salt & pepper. Cover for a minute, remove from the heat and set aside. serve with a squeeze of fresh lemon.
    The peas and broccoli can be done in the same pan. Rinse the peas, kitchen towel dry and drop in a skillet with heated olive oil to cook for 4 minutes while stirring. Add salt & pepper,
  • Mix together all the ingredients for the tofu sauce and set aside.
    Once the tofu has drained, cut into blocks (see image) and sprinkle the cornflour covering all the tofu pieces. Use your hands to do this and be gentle so as not to break them.
    Heat a skillet with a tablespoon of oil over medium heat.
    Carefully fry the tofu squares until golden brown turning over once and try not to fiddle while they are frying.
    Once brown all round, add the sauce and cook for 2 minutes. The sauce should thicken quickly.
    Sprinkle with sesame seeds, serve with cooked rice, chickpeas, green veg, fresh lemon, mixed pumpkin and sunflower seeds.
    Enjoy!

Notes

Cooking Rice
Cook your preferred rice. For information on how to cook a fluffy basmati rice click here. 
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