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Buddha Power Bowl

Buddha Bowl
Yield: 8 Servings (13 1/2 oz.)

Yield: 8 Servings (13 1/2 oz.)

Ingredients:
Step 3 Tofu
22 oz. Tofu, extra firm
to taste Salt and pepper
1/2 cup Cornstarch
1/2 cup Vegetable oil
4 fl. oz. Sweet soy glaze or sauce
1 bag Simplot Good Grains™: Multi-Grain Orzo, Garbanzo & Kale Blend 6/2.5lb
16 oz Simplot RoastWorks®: Flame-Roasted Corn & Jalapeno Blend 6/2.5lb
16 oz Tuscan or lacinato kale, sautéed
4 oz. Almonds, toasted, coarse chop
8 Tbsp. Cilantro, chopped
16 fl. oz. Lemon-tahini dressing or similar
Step 1 - Pickled Carrots
1 cup Rice wine vinegar
1/8 cup Sugar
1/2 Tbsp. Black peppercorns, whole
1/2 Tsbp. Red pepper flakes
1-2 each Garlic clove, crushed
8 oz Carrots, thinly shaved into ribbons
Step 2 - Roasted Chickpeas
1/4 cup Olive oil
12 oz. Chickpeas, drained
2 Tbsp. Za'atar seasoning
Preparation Instructions:
Step 1
Combine first five ingredients vinegar through garlic to a small sauce pan and bring to a boil. Add the carrots, remove the pan from the heat allow flavors to marry for 15 to 20 minutes and drain carrot slices.
Step 2
Preheat oven to 450 degrees F. Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas, oil, and seasoning. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy.
Step 3
Open tofu package and drain the water. Lay paper towels on a cookie sheet or tray, place the tofu on the towels and top with more paper towels. Put another plate or a cutting board on top of the paper towels and then weigh it down with heavy books or cans and allow to drain 1 to 2 hours. Slice the drained tofu into sixteen 1/3" by 3" slices, season with salt and pepper and toss with cornstarch. Saute the tofu in a large skillet over medium-high heat until brown on each side turning once.
Step 4
For each serving; prepare the grain and corn & jalapeno blends according to the package directions. In a shallow bowl, place 5 oz. of the grain blend, top with 2 slices of tofu and drizzle tofu with 1/2 fl. oz. of sweet soy, 2 oz. corn blend, 1/2 oz. kale, 1/4 cup chickpeas, 1 Tbsp. almonds, 1 Tbsp. cilantro and drizzle with 2 fl. oz. dressing. FInish the top with 1 oz. of the pickled carrots.
Products used in this recipe