It's National Soy Foods Month, and I couldn't be more excited. I've been working pretty hard lately to try and meet a more plant based diet. So to celebrate, I've created a perfectly light and flavorful plant powered Buddha bowl!
This Buddha bowl (or Hippie Bowl) has a base of purple cabbage, it's layered on top with roasted vegetables (brussels sprouts, butternut squash, and edamame) and crispy tofu fries that were paired with a perfectly spiced Skinny Sriracha Aioli - perfect for dipping! It's easy to make too! With just two baking sheets and the oven doing almost all of the work for you.
Just like me, more and more people are moving meat to the side and making meals and snacks that have vegetables as the star of the show. Here though, I have it all veggie forward for a wonderful meatless meal.
Nancy Chapman MPH, RD, executive director of the Soyfoods Association of North America says, “Soy is the only plant protein that is highly digestible and comparable to beef, milk, fish and egg protein in terms of protein quality.
There are so many benefits to the Mighty Soybean including it being environmentally friendly, heart healthy, and great for kids. Using soy in recipes can also reduce calories, cholesterol and fat while adding iron, fiber, calcium, magnesium and zinc; which you know I'm all about. Plus, soy is a budget friendly option for any meatless meal.
You know how they say 'eat the rainbow'? I'd say that I've covered that pretty well here in this all inclusive meal-in-a-bowl. The variety of textures, tastes, and colors going on here make this a meal pleasing to all the senses. The tofu soaks up all the good flavors from the peanut sauce while the vegetables have their own natural flavors and added seasoning. Yum!
If you're interested, learn more about National Soy Foods Month and make you're life more plant powered too!
Crispy Tofu & Roasted Vegetable Buddha Bowl
Servings: 4 • Size: 1 Prepared Bowl • Calories: 314.9 • Fat: 12.4 g • Carb: 35 g • Fiber: 7.2 g • Protein: 19.4 g • Sugar: 11.8 g • Sodium: 257.4 mg
12 Oz. Firm Tofu
1 Batch Skinny Thai Peanut Dressing/Sauce
1 C. Plain Panko
16 Oz. Brussels Sprouts, Halved
1 C. Butternut Squash, Cubed
1/2 C. Frozen Shelled Edamame
1/2 Tsp. Salt-Free Vegetable Seasoning (I used a 'table blend'.)
1/2 Small Head Red Cabbage, Chopped or Sliced
1 Batch Skinny Sriracha Aioli
Press the tofu down with a heavy plate/item for about 20 minutes to allow the excess moisture to be released.
Slice into 1" thick 'fries' and place in a ziplock or other airtight container along with about 1/2 C. of the peanut sauce.
Place the bag into the fridge to marinate for at least 20 minutes and up to 24 hours.
Once the tofu is marinated, preheat the oven to 425 degrees F. and prepare two baking sheets with foil or parchment paper.
Pour the panko out into a bowl and press each tofu fry into the panko to crust all sides evenly; line them on one of the prepared baking sheets.
On the second prepared baking sheet, mix together the brussels sprouts, butternut squash, edamame, and the 1/2 tsp. seasoning.
My Sunrich Shelled Edamame was still frozen - doesn't matter here!
Place both baking sheets into the oven and bake for 20-30 minutes or until the tofu 'fries' are crisp and the vegetables are cooked through.
Enjoy right away!
Disclosure: This post is sponsored by Soyfoods Association of North America in conjunction with Blog Meets Brand and I have been compensated for my participation. All opinions are my own.