Recipe: Yummy Vegan Tofu and Veggies Bowl

Recipe: Yummy Vegan Tofu and Veggies Bowl Delicious, fresh and tasty.

Vegan Tofu and Veggies Bowl. For this Roasted veggie bowl, I make my own bbq seasoning. The blend can also can act as a rub if using vegan meat subs. Make a double batch of that bbq blend!

Add the veggie stock to a medium sized pot, and bring to a medium boil.

INSTRUCTIONS FOR VEGAN ONE-PAN TOFU VEGGIE BOWL.

Vegan Tofu Poke Bowl features marinated tofu in a sesame-ginger sauce with fresh veggies and grain of choice.

You can cook Vegan Tofu and Veggies Bowl using 16 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Vegan Tofu and Veggies Bowl

1. Prepare 1 medium of Beetroot.

2. Prepare 1/2 cup of Pineapple chopped.

3. You need 1 small of Cucumber.

4. Prepare 2 small of Carrots.

5. You need 1 small of Radish.

6. You need 1/4 cup of Pomegranate seeds.

7. Prepare 1 each small of Capsicum : green, yellow and red.

8. Prepare 2 leaves of Purple cabbage (optional).

9. It’s 3 leaves of Iceberg lettuce.

10. Prepare 1/2 cup of Silken tofu chopped roughly.

11. You need 2 teaspoons of Virgin Oilve or cold pressed sesame oil.

12. Prepare to taste of Salt and pepper.

13. Prepare 1 teaspoon of Mixed herbs.

14. It’s 1/4 teaspoon of Chilli flakes.

15. Prepare 1 tablespoon of Lemon juice.

16. It’s as required of Thick Juliennes of beetroot to garnish.

Marinade adapted from Anne Burrell of Food Network.

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It's packed with healthy protein from tofu and black beans..

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Vegan Tofu and Veggies Bowl instructions

1. First wash and clean all the vegetables. Dry them well..

2. Peel the beetroot, carrots, cucumber and radish. Cut into medium sized cubes. Also cut capsicums into cubes. Use the peels in making vegetable stock for soups..

3. Clean the lettuce and cabbage and dip the leaves in ice cold water for 10 minutes. Then drain and chop them roughly and add to a mixing bowl. Add all the other veggies, fruits and tofu..

4. Mix all the ingredients fir dressing in a separate bowl and then pour over the salad. Toss everything gently till combined. Garnish with beetroot sticks. Serve chilled..

For these vegan buddha bowls I chose quinoa for the middle, a delicious stir fried tofu for the protein, roasted butternut squash and broccoli for the veggies, cilantro, chopped cherry tomatoes and sliced avocado for the salad and a fabulous tahini dressing for the topping.

Add all orange sauce ingredients to a small bowl and whisk until combined.

Add the tofu to the veggies and pour in the sauce.

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Vegan Buddha Bowls that make nourishing lunches and dinners and not just salad.