Buddha Bowl with Tofu
The perfect dinner for any occasion. This Buddha Bowl recipe with tofu also includes avocados and is made in no time with our Ready to Heat Basmati Rice.
- 31 - 60 Minutes
- Easy
- Serves 4
Method
Ingredients
Ingredients
- 2 pouches Tilda Ready to Heat Pure Basmati Rice
- 1 ¾ cup extra firm tofu, pat dried & cubed
- 2 tsp corn flour
- 2 Tbsp soy sauce
- 2 Tbsp sriracha
- 1 Tbsp maple syrup
- 1 butternut squash, cubed
- 1 Tbsp olive oil
- 1 tsp salt
- 10 radishes, thinly sliced
- 1 cucumber, thinly sliced
- 2 avocados, cubed
- Dressing:
- ½ cup smooth unsweetened peanut butter
- 2 Tbsp sriracha
- 1 Tbsp soy sauce
- 1 Tbsp honey
- 2 Tbsp warm water
- Toppings
- 1 lime, cut into wedges
- 1 tsp black sesame seeds
- 2 sheets seaweed, sliced
How to make Buddha Bowl with Tofu
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Preheat the oven to 355ºF
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Put tofu into a bowl and sprinkle the corn flour all over. Use your hands to make sure all the cubes are well coated.
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Take a small bowl, and mix the soy sauce, sriracha and maple syrup. Whisk to make a marinade, pour over the tofu, and leave to marinade for 20 minutes.
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Prepare rice according to package directions and set aside.
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Rub the 1 Tbsp of olive oil all over butternut squash and place on a large baking tray.
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Bake for 10 minutes. After 10 minutes, add the tofu to the same tray and bake for an additional 20 minutes. Take the tray out of the oven and set aside.
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Make the sauce by whisking together the peanut butter, sriracha, soy sauce, honey, and warm water in a small bowl until smooth and well combined. If it’s a little too thick, add a little more water.
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Assemble your Buddha bowl. Start with the rice as the base. Then add some tofu, butternut squash, cucumber, radish, and avocado.
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Pour some sauce over the rice and vegetables. Sprinkle with black sesame seeds, seaweed, and lime.
Is acorn squash and butternut squash the same?
Acorn squash and butternut squash are different. Acorn squash has a milder flavor and more fibrous texture. Having said that, the two are similar and can be used as substitutes for one another in many recipes.
What does acorn squash pair well with?
Acorn squash pairs well with many things. Here are just some suggestions:
- Sweet: honey, brown sugar, maple syrup.
- Savoury: bacon, poultry, sausage, pecans, walnuts, baked beans, pasta, rice
- Herbs and Spices: thyme, bay leaf, rosemary, sage, tarragon, nutmeg, cinnamon, cloves, ginger.
Cooking with Honey
One of the oldest sweeteners in use today is honey. Early American settlers kept beehives close to their dwellings for this purpose. They discovered that honey added moisture to their breads and pastries.
Today, honey is a popular ingredient in baked goods, pies, salad dressings, marinades for grilling, and roasting meat and vegetables.
One of the nicest honeys available is sourwood honey, which is made by bees that collect nectar from the white blossoms of sourwood trees. It is light golden in color and flavor and has a distinctive caramel-spice aroma.
Honey Tips
- Mix equal parts honey and soy sauce and add ginger and garlic. Brush on salmon or chicken before roasting or grilling.
- Use in your favorite granola recipe.
- Toss cubes of roasted sweet potatoes with honey and red pepper flakes.
- Make a honey mustard dipping sauce for chicken wings with equal parts honey, mustard, and mayonnaise.
- Brush over fresh pineapple slices and run under the broiler.
- Drizzle into your favorite Old Forge Bourbon cocktail.
- Use instead of molasses in gingerbread and instead of corn syrup in pecan pie.
- Pour over pancakes, scones, or buttered cornbread.
- Drizzle over Manchego, Cheddar, or blue cheese.
- Whisk honey into plain yogurt and top with fresh berries.
How to Use Honey
Gloss Your Veggies
Vegetables are transformed into savory treats with powerful flavors thanks to this creative use of honey. Roast carrots or your preferred vegetable in a pan with one or two tablespoons of butter. Halfway through cooking, add a little water and honey. Let the liquid evaporate. A gorgeous glaze is all that is left.
Amp Up Your Ice-Cream
Making a fancy ice cream sundae is probably not the first thing that comes to mind when considering how to use honey. However, maybe it should. 1 cup of ordinary balsamic vinegar and 1/2 cup of honey should be boiled until they are thick and reduced by half. It will then get fudgy with a sweet-tartness that’s great atop a scoop of vanilla. Add some sea salt on top for perfection.
