Buddha Bowl with Tofu Steaks & Wasabi Dressing
Wasabi Mayo Dressing
Add aqua faba (the juice from a can of chick peas or cannellini beans) and salt to your magic bullet or blender. Blend for 30 seconds until frothy.
With the blender on its highest speed, slowly stream the oil in over the course of 1-2 minutes. If using a Magic Bullet or something similar, add all the oil at once and blend on high until a thick, creamy sauce is achieved – up to 4-5 minutes, scraping down sides / shaking as needed.
If it’s looking too thin, add more oil. The more oil you add, the creamier, thicker, and denser the texture will become.
Taste and adjust flavour by adding lemon/ vinegar for tanginess, salt for saltiness, wasabi for hotness.
Use immediately. Any leftover you can refrigerate and it will thicken even more.
Preparation and Assembly
A buddha bowl is a one dish meal that combines a bunch of different things. It’s an awesome way to pack nutrient-rich veges and other goodies, along with sauce or dips.
This buddha bowl has cooked soba noodles as a base.
Add tofu steaks ~ pat the water out of them and slice in half so they are half the depth (ie thinner) and coat generously with soy, a teaspoon of maple syrup and seasame oil. Saute lightly in a pan.
Use the same pan and juices to saute oyster and button mushrooms til soft.
Add these to your noodles in the bowl, and then add blanched kale, carrots and edamame or broad beans. Top with other veges such as capsicum and rocket.
Dollop the mayonnaise on top and sprinkle with black sesame seeds.
Buddah bowls are growing in popularity and are a great way to eat well, prepare meals quickly and utilise what’s available and seasonal. Plus they look so attractive.
This dressing calls for aqua faba! This is the briny juice left behind in a can of chick peas, so don’t go pouring it down the drain. It’s full of protein and whips up like egg white! Who knew?
Source: Vegan Society