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Veggie buddha bowl recipe

 Makes 4 servings


  • 1 (12 oz.) package extra-firm tofu, drained, cubed and patted dry
  • 1 ½ cups brown rice
  • 2 Tbsp. canola oil
  • 6 oz. fresh shiitake mushrooms, sliced
  • 2 carrots, grated
  • ½ cup shredded purple cabbage
  • ½ cup chopped fresh spinach
  • 4 green onions, sliced
  • Sesame seeds


  • 4 garlic cloves, minced
  • 3 Tbsp. soy sauce
  • 1 Tbsp. rice wine
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. honey
  • 1 tsp. toasted sesame oil


In a shallow baking dish, place tofu cubes and mushroom slices in a single layer. In a small bowl, combine marinade ingredients. Pour half the marinade over tofu and mushrooms. Let sit 30 minutes. Meanwhile prepare vegetables and cook rice according to package directions. In a large skillet, heat 1 Tbsp. oil over medium heat. When oil is hot, add tofu and mushrooms in single layer. Sear tofu for 2 minutes or until edges are firm and golden. Flip and repeat. (May need to do two batches depending on skillet size). Cook until all edges of tofu are browned. Remove from heat.

To serve, divide rice among four bowls, top with veggies, tofu and mushroom mixture, drizzle with remaining marinade and sprinkle with sesame seeds. 

Nutrition analysis per serving: 280 calories, 15 g fat, 13 g protein, 23 g carbohydrate, 4 g fiber, 790 mg sodium



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