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Vegan Buddha Bowl with Spicy Peanut Dressing - a great healthy take to work lunch or one bowl one fork Netflix marathon evening meal! Roasted cauliflower, herby cashews, crisp baked tofu, roasted mushrooms, spicy quinoa all vegan and gluten free | thecookandhim.com

Vegan Buddha Bowl with Spicy Peanut Dressing

Prep: 60 mins | Cook: 60 mins | Total: 120 mins | Quantity: 4 servings

Ingredients

Marinated Tofu

  • 400g tofu
  • 1 tblsp light soy sauce
  • 1 tblsp olive oil
  • 1 tblsp sesame oil
  • 2 tsp garlic powder
  • 1/2 cup water

Roasted Cauliflower

  • 1 large cauliflower
  • few sprigs fresh thyme leaves or 1/2 tsp dried thyme
  • few sprigs fresh rosemary needles or 1/2 tsp dried rosemary
  • 1 tblsp olive oil

Roasted Mushrooms

  • 150g baby chestnut mushrooms
  • 1 tsp balsamic vinegar
  • 1 tblsp camelina seeds
  • drizzle of olive oil

Dressing

  • 2 tblsp jackpot peanut butter
  • 1 tsp soy sauce
  • 2 tblsp olive oil
  • 1 tsp coconut sugar
  • 1 tsp chilli flakes
  • 1 tsp tahini
  • 1 tsp smoked paprika
  • 3 cups cooked quinoa
  • Herb roasted cashew nuts
  • Plenty of salt and pepper
  • Fresh vegetables and herbs – I’ve used cherry tomatoes and diced pepper simply mixed with some fresh shredded basil

Optional

  • avocado (see note)

Instructions

  1. Start by marinating the tofu - in a shallow dish put the soy sauce, both oils, garlic powder and water and whisk together.  Open the pack of tofu and drain off the liquid then cut the tofu into bite sized chunks and lay in the dish with the marinade.  Set aside (you can do this for anything from an hour to overnight)
  2. Preheat the oven to 180 Fan / 200 C / 400 F / Gas 6 and line 1 medium and 1 small tray with greaseproof or a silicon mat
  3. Break the cauliflower into florets and put into a large bowl with the herbs, oil and and a good pinch of seasoning and toss all together.  Put onto a tray and roast in the oven for 25 minutes
  4. While they're roasting you can make these herby cashew nuts - use the same bowl as the cauliflower for mixing together to save on washing up ? and cook alongside the cauliflower
  5. Last thing to go in the oven is the tofu - remove from the marinade and place onto a baking tray lined with parchment or a silicon mat.  This needs to cook for around 45 minutes until golden
  6. While all that's going on in the oven cook the mushrooms - heat a drizzle of oil in a small frying pan, add the mushrooms and cook over a gentle heat till they start to soften.  Add the balsamic vinegar and camelina seeds as well as a good pinch of salt and pepper and continue to cook until the mushrooms are cooked and golden
  7. Chop and mix together whatever fresh veggies/herbs you're using
  8. Whisk together the dressing ingredients or put everything into a lidded jar and shake shake shake!
  9. Once you have everything cooked you can assemble a bowl straight away or portion it up and use it throughout the week for a quick and hearty meal

Notes

  • Avocado needs to be added just before you eat it or it oxidises and goes black unless rubbed with lemon and/or tightly wrapped in cling film.  I mostly faffed with it for decorative purposes here but it was still delicious ?

Recipe by The Cook & Him at https://thecookandhim.com/recipes/vegan-buddha-bowl-with-spicy-peanut-dressing/