Buddha Bowl with Tofu Steaks & Wasabi Dressing
Soba noodles cooked
Pan fried tofu steaks, cooked in sesame oil and soy sauce
Fried oyster mushrooms and button mushrooms
Blanched kale, carrots strips, broad beans and edamame
Rocket, lettuce and yellow capsicum.
Calendula flowers, parsley, black sesame seeds
Wasabi Mayo Dressing
1/4 cup aquafaba (see comments for details)
1 cup plain oil like canola or safflower
1/4 tsp sea salt
1 1/2 tsp lemon juice or cider vinegar
1-2 Tbls of wasabi paste
Wasabi Mayo Dressing
* Add aqua faba (the juice from a can of chick peas or cannellini beans) and salt to your 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.
* Adjust flavour as you add lemon, salt and wasabi to taste.
* 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