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Ms Vegan Buddha Bowl

There's something special about a hearty-make you feel good bowl of yummy goodness!

Makes roughly 2 hearty bowls


14oz tofu, pressed and sliced

2 yams, peeled and diced

16oz of baby spinach

12oz mushrooms, sliced

2 cups cooked quinoa

1 cup sliced cherry tomatoes

1 cup cilantro roughly chopped

Tahini dressing, recipe below

Olive oil

Vegetable Oil

Salt and Pepper

Tofu seasoning:

Combine the following

1 tbl soy sauce

1 tbl oil

1 tsp of cumin, paprika, chicken-less flavor, ground thyme,

½ tsp cayenne pepper, black pepper, garlic salt, garlic powder


Preheat oven to 400

Prepare your tofu by spreading each side generously with tofu seasonings

Set aside

Toss yams with a dash of oil

Season with salt and pepper

Bake in preheated oven for 18-20 minutes until starting to brown

In a medium sauce pan add a little oil oil

Heat over medium high heat

Add in your mushrooms

Saute for 5 minutes

Season with salt and pepper, remove and set aside

In the same pan with juices add in your spinach over medium heat

Cook for 3-4 minutes until wilted

Remove and set aside

Using same pan add in vegetable oil

Heat over medium high heat

When hot carefully add in your seasoned tofu

Fry on each side for roughly 3 minutes until browned

Remove and prepare bowls

Tahini dressing

(Combine the following and refrigerate until ready to use)

2 rounded tbl tahini

1 tbl white wine vinegar

1 tbl of Vegenaise

Dash of Garlic powder

Dash of sugar

1 tbl water

Juice from 1/2 lemon


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