This week was my first attempt at making a Buddha bowl and it did NOT disappoint. It’s a really nice mix up from a greens based salad and new way to incorporate yummy tofu into my diet. I highly recommend pressing your tofu ahead of time and marinating it for at least an hour (I prefer to prep mine a day ahead of time so it gets a full day to marinate).
The break down:
Grains: Rice and quinoa blend (I recommend using stock or broth with your favorite spices to cook your grains, it turns out way more flavorful).
Veggies: Cherry tomatoes, avocado and eggplant roasted* with smoked paprika.
Protein: Tofu, I used some leftover marinade for a light dressing on everything.
*Recently learned that NOT salting the eggplant before roasting makes it FAR less soggy. Game. Changer.