A delicious variation of the classic Buddha bowl that includes spicy soft tofu. It works well as part of a bowl filled with protein, colorful selection of shredded vegetables and its fairly filling. For the best results and health benefits add less salt says, Manjri Agarwal, a certified health coach, a food writer with two published cookbooks, a columnist at The Telegraph, the founder of Big Plate Small Plate, and continues to expand knowledge in Ayurveda. Manjri shared with us a perfect Tahini dressing that is inspiring by her love for Ayurvedic food. The beauty of these bowls are you can creative as per your preference and still have a satisfying meal.
FOR THE DRESSING
2 tbsp tahini paste
1 tbsp mirin / honey / maple syrup
1 tbsp rice wine vinegar / 1/2 tbsp lemon juice
2 tsp soy sauce
2 tsp ginger paste
1 tsp red chili powder/ togarashi powder
2 tsp black sesame seeds, to garnish
FOR QUINOA BOWL
1/2 cup edamame, boiled
1/2 cup carrots, grated
1/2 cup green cabbage, shredded
1/2 cup purple cabbage, shredded
1/2 cup coriander leaves, chopped
1 cup quinoa, boiled
1/2 cup tofu
Add all the ingredients of the dressing in a bowl and mix until the mixture turns into a smooth paste.
Warm the tofu in on a pan for few seconds, add red chili powder on the tofu and mix well in a separate bowl.
Assemble the bowl ingredients with quinoa in the center and all the vegetables and tofu along the sides. Drizzle the dressing and top it with black sesame seeds.