Vegan Buddha Bowl with Tofu and Quinoa
Ingredients
- 1/2 block tofu
- 1/4 cup fresh edamame beans
- 1 spring onion tips
- 1/2 red bell pepper
- handful of spinach
- 1/2 cup cooked quinoa
- 1/2 lemon
- salt and pepper
- cucumber
- hemp seeds
- tangy low FODMAP dressing
Preparation
Drain and press the tofu, then cook it by baking or frying for about 15-20 minutes until golden
Cook the quinoa according to package instructions until tender
Chop the vegetables: spring onion tips, red bell pepper, and cucumber into desired sizes
Assemble all ingredients in a bowl: add cooked quinoa, tofu, chopped vegetables, edamame beans, spinach, squeeze the lemon for juice, drizzle with tangy low FODMAP dressing, sprinkle hemp seeds, and season with salt and pepper
