Vegan Buddha Bowl with Almond Avocado Dressing
Ingredients
Base
- 1 red onion, chopped
- 20g ginger, grated
- 200g gluten-free noodles, cooked
Miso eggplant tofu
- 2 tsp miso paste
- 2 tbsp tamari
- 20g grated ginger
- 2 tbsp sesame oil
- 1 eggplant, sliced
- 200 grams organic tofu, cubed
Salad
- 1 carrot, spiralled or grated
- 1/4 red cabbage, shredded
- 1 zucchini, spiralised or ribboned
- 1 bunch asparagus, steamed
Dressing
- 1 avocado
- 1/2 cup Califia Farms Unsweetened Almond Milk or another plant milk of your choice
- 1/2 tbsp olive oil
- 1/2 tbsp lime juice
- 2 tsp horseradish mustard
- 2 tsp miso paste
- nigella seeds, add to taste
- 2 tbsp tamari
- salt and pepper, add to taste
Preparation
Prepare the salad ingredients as indicated: spiral or grate the carrot, shred the red cabbage, spiralize or ribbon the zucchini, and steam the asparagus.
Braise the chopped onion in a small amount of water for five minutes, then add the grated ginger and continue cooking on low heat for another minute or two.
Toss the cooked gluten-free noodles in the onion and ginger mixture and set aside.
Combine the miso paste, tamari, grated ginger, and sesame oil in a small bowl to make the marinade, mix well, and coat the sliced eggplant and cubed tofu with it, then set aside.
Grill the marinated eggplant on a double-sided griddle for 15 minutes or until soft, or alternatively bake it for up to 30 minutes depending on slice thickness.
Pan fry the marinated tofu in a heavy-based pan for about 5 minutes on each side and set aside to cool.
For the dressing, blend the avocado, almond milk, olive oil, lime juice, horseradish mustard, miso paste, nigella seeds, tamari, salt, and pepper in a high-speed blender until smooth.
Arrange the noodles, prepared vegetables, grilled eggplant, and fried tofu in a large bowl and drizzle generously with the dressing.
Notes
This recipe serves 4 people.
