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Tofu Buddha Bowl




  • Organic Firm Tofu (1 packet, 350g)

  • 4 (cooked) cups of mixed rice*

  • Cooking oil

  • Selection of steamed and/or fresh vegetables. We’ve used:

    • 1 sliced or grated carrot

    • 1 sliced red capsicum

    • 4 large lettuce leaves

    • 1 ½ cups bean sprouts

    • 1 bunch enoki mushroom

    • 1/3 cup roasted pepita seeds

  • Dry spice mix:

    • 1tsp cumin powder

    • 1tsp garlic powder

    • 1tsp ground coriander seeds

    • 1tsp chilli flakes

    • ½ tsp vegetable stock

    • 1tsp coarse black pepper

  • Mayonnaise dressing:

    • ½ cup mayonnaise (Kewpie or whole egg works best)

    • 2tbs lemon juice

    • 1tbs honey

    • 1tsp mustard




  • Put all dry spice ingredients in a clean freezer bag or snap lock bag and shake to combine.

  • Cook rice and prepare all vegetables.

  • Roast pepita seeds in a dry frying pan over low heat, constantly tossing until golden. Set aside.

  • Spoon cooked rice into 4 bowls.

  • Arrange vegetables in segments on top of the rice, leaving a space on one side or in the middle for the tofu.

  • Set bowls aside

  • Pat the tofu dry and cut into 2 x 2 cm cubes.

  • Place cubes into bag of dry spices and shake gently to coat the tofu.

  • Heat a lightly oiled frying pan over medium heat.

  • Once oil is hot, shake any extra flour off the tofu and place in the pan leaving space in between each cube.

  • Turn or gently toss tofu cubes until all sides are crunchy and golden.

  • Spoon tofu cubes into the prepared bowls.

  • Serve with mayonnaise

  • Sprinkle with pepita seeds


Try using vermicelli, noodles or fresh salad leaves for some variety!

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