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Vegan Buddha Bowl with Cashew Ginger Sauce

A nourishing bowl of brown basmati rice, crispy savory baked tofu and sautéed vegetables, drizzled with a creamy cashew ginger sauce.

Difficulty: Intermediate
Dietary: Dairy Free, Egg Free, Gluten Free, Vegan, Vegetarian
Ingredients
    Brown basmati rice
  • 1 1/2 cups brown basmati rice**
  • 3 cups filtered water
    • Crispy savory tofu bake
  • 2 lbs extra firm tofu (drained and diced into 1/2 inch cubes)
  • 2 Tbsp toasted sesame oil
  • 2 Tbsp coconut aminos**
  • 1/8 tsp ground turmeric
  • 1/8 tsp onion powder
  • 1/8 tsp garlic powder
  • 2 Tbsp organic arrowroot powder
    • Sautéed veggies
  • 2 medium carrots (cut into thin matchsticks)
  • florets from 1 large head broccoli
  • 1 clove garlic (minced)
  • 1/2 lb fresh shiitake mushrooms (or your favorite mushrooms, cut into strips)
  • 1-2 Tbsp toasted sesame oil
  • 1/4 tsp ground turmeric
  • 1/4 tsp ground coriander seeds
  • coconut aminos
  • salt and fresh ground black pepper
    • Cashew ginger sauce
  • 3 Tbsp cashew butter
  • 1/2 tsp fresh grated ginger
  • 2 Tbsp coconut aminos
  • 1 tsp toasted sesame oil
  • 1 tsp organic tamari sauce
  • 1/2 tsp each onion powder and garlic powder
  • pinch ground turmeric
  • pinch ground star anise
  • 1/4 cup warm water (plus extra)
    • To finish
  • white or black sesame seeds
  • pinch your doshic spice blend
Instructions
    Rice
  1. 1
    Wash the rice well with cold water. In a medium pot, add the water and rice and cook on medium high, uncovered, until the water comes to a rapid boil.
  2. 2
    Reduce the heat to low, cover partially, leaving a very small sliver of an opening, and cook for about 20-30 minutes (sometimes as long as 45). The rice is ready when all the water has been absorbed and it is soft. Let it rest with the lid on for about 5 minutes. (Or use a rice cooker.)
    3. Tofu
  3. 3
    Preheat oven to 400 F. Line an extra large cookie sheet, or two regular ones, with parchment paper.
  4. 4
    Place the tofu in a mixing bowl. Add the coconut aminos and sesame oil and mix well, then add the spices and arrowroot powder and mix well.
  5. 5
    Spread the tofu out on the lined cookie sheet so it lays flat. Bake for 25-30 minutes, until crispy.
    6. Veggies
  6. 6
    Heat a large frying pan with 1 tsp sesame oil. Add the carrots with a pinch of salt and sauté about 30 seconds, until still crisp. Set aside.
  7. 7
    Add another tsp of oil if needed, then the broccoli with 1 tsp water and a pinch each of salt, black pepper and turmeric. Cover to steam if you like, and cook until bright green, still crunchy but warm.
  8. 8
    Add another tsp of oil, then the garlic and mushrooms with a pinch each of turmeric, salt, black pepper and coriander, and 1 tsp coconut aminos. Cook until the mushrooms have reduced by half.
    9. Sauce
  9. 9
    Place the cashew butter in a small sauce pan and add the remaining sauce ingredients except the water.
  10. 10
    Heat on very low, stirring until smooth. Be careful not to burn the sauce.
  11. 11
    Add 1 Tbsp of warm water at a time, stirring until smooth and creamy, to your desired consistency. If you add more water, you may want more coconut aminos or tamari. Remove from the heat.
    12. Assemble
  12. 12
    Place about 1/2 cup of rice in a bowl and add a drizzle of sauce.
  13. 13
    Add the sautéed veggies and crispy tofu, then drizzle with more sauce.
  14. 14
    Sprinkle with sesame seeds and a pinch of your doshic spice blend. Add extra coconut aminos, tamari or Bragg's Aminos if you like. Enjoy!
Note
  • **Ayurvedic adjustments: use white basmati rice for vata and pitta imbalance, since it is easier to digest. Tamari, Bragg's Aminos or soy sauce may be used for vata and kapha doshas. Extra fresh ginger may be added for vata and kapha doshas.
  • Nut allergy: use tahini in place of cashew butter.
  • Use seasonal veggies that balance your dosha. Cooked edamame adds extra protein and fiber.
  • Crispy Savory Tofu Bake inspired by 'How to Make Crispy Baked Tofu' by Cookie and Kate, and my friend Liz Bloebaum who introduced me to this recipe.
Read it online: https://www.bwellayurveda.com/recipe/vegan-buddha-bowl-with-cashew-ginger-sauce/

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