Vegan Buddha Recipe
Hash Browns / Fresh Spinach / Red Bell Pepper, Green Onion / Sriracha Marinated Tofu, Red Quinoa / Avocado
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Ingredients
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Hash Browns
Sriracha Marinated Tofu
Vegetables
Quinoa
Garnish
Method
Preparing the Quinoa
- 1
Rinse and Cook Quinoa
Rinse 1 cup of red quinoa under cold water. In a medium saucepan, combine rinsed quinoa with 2 cups of water. Bring to a boil, then reduce to low heat, cover, and let it simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
Preparing the Sriracha Marinated Tofu
- 2
Prepare Tofu
Press the firm tofu to remove excess moisture. Cut it into cubes. In a bowl, combine 3 tablespoons of sriracha sauce, 2 tablespoons of soy sauce, and 1 tablespoon of maple syrup. Add the tofu cubes to the marinade and let them sit for at least 15 minutes.
- 3
Cook Tofu
In a non-stick skillet over medium heat, add a little olive oil if needed. Add the marinated tofu and cook for about 8-10 minutes, turning occasionally until golden and crispy on all sides.
Preparing Hash Browns
- 4
Make Hash Browns
Grate 2 cups of russet potatoes and soak them in cold water for 10 minutes to remove excess starch. Drain and pat dry with a towel. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the grated potatoes, season with 1 teaspoon of salt and 0.5 teaspoon of black pepper, and cook for about 5-7 minutes on each side until golden brown and crispy.
Cooking Vegetables
- 5
Sauté Spinach and Bell Pepper
In the same skillet used for hash browns, add the fresh spinach, diced red bell pepper, and chopped green onion. Sauté for about 3-4 minutes until the spinach is wilted and the peppers are tender.
Assembling the Bowl
- 6
Assemble the Buddha Bowl
In a serving bowl, layer quinoa, hash browns, sautéed vegetables, and crispy tofu. Slice the avocado and add on top. Drizzle with additional sriracha if desired.
