Cooking oil (I use coconut but anything will do)
1 x Large Tofu Block (either plain or marinaded)
4 x Medium Carrots cut into sticks
6 x Asparagus Stems
10 x Mange Touts
2 x Handfuls of Mushrooms, cut or sliced
1 x Avocado, cut into half and sliced/diced
1 x Egg, Boiled
Tip: Feel free to add any more/less/different variety of veggies
1 1/2 x Cup of Quinoa
1 tbs honey
3 tbs soy sauce
½ tsp fresh ginger, finely chopped
1 tsp Ground Pepper
½ tsp x Salt
½ tsp sesame seeds to decorate
Set Fan oven to 180 degrees.
Set a pan of cold water just covering the quinoa, on a medium heat for approximately 15 minutes to cook.
Cut the Tofu into desired size chunks and leave in a bowl. Add to the bowl, a marinade using the soy sauce, honey and ginger and mix all together with the tofu ensuring that all of the pieces are well covered. Then generously salt and pepper and mix again and set aside.
Set the egg to boil (if it hasn’t been already)
In a frying pan lightly oil the pan and fry the tofu chunks so they are lightly brown on each side, then when browned nicely place on a baking tray in the pre-heated oven for 15 minutes.
DON’T FORGET TO KEEP CHECKING THE QUINOA
Then in a fresh low edge pan, cook the carrots until ‘al dente’ (approximately 8 minutes). Then add the mushrooms and asparagus and continue cooking for 5 minutes and finally the mange touts, as they need less time. Season with salt and pepper and remove from the heat.
Tip: I personally prefer my veggies with a bit of crunch, and it also retains most of the nutrients, so the less cook time, the more nutrition and goodness for our bodies.
Quinoa should be done, so make sure that it is nicely drained and possibly season before assembling the buddha bowl. Remove the Tofu from the oven. Peel the egg and cut into halves.
It’s time to assemble!!