Buddha Rice Bowl by Phoebe Canakis
vegan and gluten-free
Yield: 6 servings
The pleasure in this dish is never getting bored with the variations, using what’s in season, adding a lean protein (fish, shrimp or poultry) and substitutions. This dish was always a favorite of my catering clients.
Baked tofu and marinade
16-ounce organic, extra-firm tofu
1/4 cup orange juice
2 teaspoons lime juice
1 teaspoon toasted sesame oil*
1 teaspoon organic raw agave (honey as a non-vegan option)
1 teaspoon gluten-free soy sauce
1/4 teaspoon garlic powder*
1/2 teaspoon ginger powder*
4 cups prepared rice
3 cups thinly sliced napa cabbage
2 tablespoons chopped fresh cilantro, divided
1 teaspoon sesame oil
1 teaspoon finely chopped fresh ginger
1 teaspoon lime juice
2 cups broccoli florets, lightly steamed
1/4 pound asparagus, cut into 1-inch pieces and lightly steamed
1 cup matchstick zucchini
1 cup snow peas, sliced
1 cup grated or matchstick carrots
1 cup sliced red bell pepper
¼ cup chopped peanuts, almonds or cashews
1 lime, sliced into 6 wedges
Peanut Dressing (recipe with Vegetable Spring Rolls)
For the baked tofu
For the rice
*Available at Zest!
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