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Discover a delightful fusion of flavors and textures with our Low-Carb, High-Protein Buddha Bowl. Packed with nourishing ingredients like firm tofu, creamy avocado, and vibrant kale, this wholesome recipe is perfect for those seeking a delicious, diabetic-friendly dish to support their SOZA weight loss journey.
Garnish with a sprinkle of sesame seeds or crushed nuts for added crunch and flavor.
Customize the dressing with a dash of hot sauce or a squeeze of lemon for a tangy kick.
Feel free to swap kale with other leafy greens like spinach or Swiss chard.
For extra protein, consider adding grilled chicken or tempeh alongside the tofu.
Enjoy it fresh, but you can also meal prep by storing the components separately and assembling when ready to eat.
6 oz firm tofu, cubed
1/3 avocado, sliced
Handful of kale, chopped
1/2 cup edamame beans, shelled
Small side of kimchi
1 cup cauliflower rice
For the Tofu Marinade:
2 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1/2 tsp grated fresh ginger
1 clove garlic, minced
For the Dressing:
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp Dijon mustard
Salt and pepper to taste
Press the tofu: Place the tofu between two paper towels and place a heavy object (like a plate) on top for about 15-20 minutes to remove excess water. Then, cut the tofu into cubes.
Prepare the marinade: In a bowl, mix together the low-sodium soy sauce, rice vinegar, sesame oil, grated ginger, and minced garlic. Add the tofu cubes to the marinade and let it sit for about 10-15 minutes.
While the tofu is marinating, prepare the cauliflower rice: You can either grate a fresh cauliflower head or use pre-packaged cauliflower rice. If using fresh cauliflower, pulse the florets in a food processor until they reach a rice-like consistency. Steam the cauliflower rice for a few minutes until tender.
Prepare the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to taste. Set the dressing aside.
Heat a non-stick skillet over medium heat and add the marinated tofu cubes. Cook for 5-7 minutes, or until the tofu is lightly browned and slightly crispy on the outside.
In a separate pot, blanch the edamame beans in boiling water for 2-3 minutes, then drain and rinse under cold water.
Assemble the Buddha bowls: Divide the cauliflower rice between two serving bowls. Top each bowl with the cooked tofu, sliced avocado, chopped kale, and edamame beans. Add a small side of kimchi to each bowl.
Drizzle the dressing over the Buddha bowls.
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