Crispy tofu buddha bowl

This beautiful sunshine filled bowl is the perfect supper during a sunny day. This  bowl is filled with jerk spiced crispy tofu, sweet carrots, fresh romaine,  red cabage, mixed grains and savoury peanut sauce.  This recipe is ready in 25 minutes, is super easy and delicious! It’s the perfect meal to eat outside! 

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You will need

Preparation

1

Prepare and cook mixed grains:  Bring water (3 cups, 6 cups, 9 cup) to a boil in a medium pot on high heat. Stir in the mixed grains.  Cover and reduce heat to low.  Cook 20 minutes. Remove from the heat and let stand (with lid) for about 5 minutes. In a strainer, drain excess water.  

2

Prepare and cook the tofu: While the mixed grains are cooking, cut the tofu in 2 cm cubes. Coat each cube with the cornstarch spice mixSalt (1/2 tsp, 1 tsp, 1 1/2 tsp) the tofu and heat oil (1/2 tbsp, 1 tbsp, 1 1/2 tbsp) in a pan on medium heat.  Once the pan is hot, add the tofu cubes ensuring there is space between each cube. Cook for about 4 minutes (or until crispy), turn and cook an additional 4 minutes. Set aside.

Crispy note: To ensure maximum crispiness of tofu cubes, turn the cubes carefully with a fork when they easily lift from the pan. Do not move the tofu while its cooking.  

6 portions note: If you have a 6 portion meal, you may require 2 pans or you can cook the tofu in 2 batches. 

3

Prepare the carrots and cabbage: Wash and rinse all produce. Cut the carrots and cabbage both in thin slices of ¼ cm. 

Cabbage note:  When opening the cabbage, place the bag under running cold water. This reduces the spread of the gas and smell emitted by the cabbage. 

4

Assemble & Serve: Serve by placing some of each ingredient on plates or bowls: quinoa, romaine lettuce, carrot, red cabbage and crispy tofu. Top with the peanut sauce.

Note: this bowl is also delicious the following day. Heat the tofu on a baking sheet to make it crispy. Add the dressing and romaine just before serving to ensure the vegetables stay crunchy.

Bon Appétit!

Ingredients

included

2 portions

4 portions

6 portions

tofu

1/2

1

1 1/2

mixed grains

2/3 cup

1 1/3 cup

2 cups

romaine lettuce

90 gr

180 gr

260 gr

red cabbage

80 gr

160 gr

240 gr

carrot

150 gr

300 gr

450 gr

cornstarch mix

45 gr

90 gr

135 gr

Peanut sauce

120 ml

240 ml

360 ml

Health Fact

Dr. Craig Herrington, Naturopath

Owner of Regina Naturopathic

CABBAGE
A number of recent studies suggest that eating cabbage can promote healthy estrogen metabolism, reducing the risk of hormone positive breast cancer. 

Cooking with Kids

Lacey Engel, Dietician

Owner of Beyond Baby Nutrition

Cooking for kids?
Feel free to slowly introduce new flavour to children. Some children may need a few tries to enjoy red cabbage. Try giving a little bit of the cabbage to children to see if they like it. You can cut the piece of cabbage in a funny shape to increase their curiosity. If they don’t like it, don’t be concerned, it may take up to 20 exposures for a child to learn to like a food.

Making this recipe with kids?
Ask the child to help by completing step 2 & 4.

  • Coat the chicken in cornstarch and spice mix & salt the chicken
  • Assemble & serve 

Recommended Wine Pairing

JP CHENET RESERVE PINOT NOIR
Raspberry and cherry aromas with a touch of spice. A red berry flavour with a medium finish.
Region: France
Alcohol: 12%
Price
(SLGA): $15.04

CONO SUR ORGANIC SAUVIGNON BLANC
Mineral and citric, with herbal hints and notes of white flowers and melon on the nose. A balanced wine with a long mineral finish.
Region: San Antonio Valley, Chili
Colour: White
Alcohol: 
13.5%
Price (SLGA): $13.15

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information