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
Add aqua faba 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.
Move the immersion blender up and down to incorporate a little air toward the end. 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.
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