Recipes

Balsamic soy buddha bowls with tofu, brussels sprouts, zucchini & brown rice

January 29, 2018
Balsamic soy buddha bowls with tofu, brussels sprouts, zucchini & brown rice
Welp, I’d just like to start out by saying it’s not a great idea to finish a food/recipe post while you’re stuck in a waiting room with some fruit & nut packs for lunch. 😉 ANYway, who loves balsamic glaze?! ME! And everyone! ….right? It’s sooo good. I had kind of forgotten about it for awhile and something reminded me of how good it is and here we are. I found a similar reduced balsamic sauce recipe for a chicken wing recipe and decided to incorporate it into a vegan buddha bowl recipe. Buddha bowls are fun because they sound complicated & fancy but really it just means you tossed some random, delicious stuff together in a bowl.
Balsamic soy buddha bowls with tofu, sweet potatoes & brown rice
I originally made my bowls with brussels sprouts and zucchini for the veggies but a few nights later I had extra rice + sauce so I roasted some sweet potatoes and sautéed more tofu and it was equally as delicious. Use what you have!

Balsamic soy buddha bowls with tofu, brussels sprouts, zucchini & brown rice

Balsamic soy buddha bowls with tofu, brussels sprouts, zucchini & brown rice

Ingredients
  • brussels sprouts
  • 2-3 small zuchinni
  • 1 package of tofu
  • 1 cup brown rice

Reduced Balsamic Soy Glaze

  • 1 cup water
  • 1/2 cup balsamic vinegar
  • 1/3 cup liquid aminos
  • 1/4 cup sugar
  • 1/2-1 teaspoon Sriracha

Instructions

  1. Preheat the oven to 425 degrees.
  2. Cook brown rice per the instructions. I use a 1:2 ratio (1 cup rice, 2 cups water) and rinse my rice before cooking. I also use 1 tbs butter so that it doesn’t get too dry.
  3. Prep veggies. Slice brussels sprouts down the middle and zucchini into half moons.
  4. Press tofu until drained and then slice into 1/2 inch cubes. (I prefer to use Old Capitol Tofu in extra firm because I don’t have to press it at all!)
  5. Once oven is pre-heated, line brussels sprouts on a sheet pan with a little EVOO, salt and pepper. Roast for 20 minutes or until done.
  6. Heat large skillet to medium heat. Add a little EVOO, and sauté zucchini until cooked. Season with salt and pepper. Remove zuchinni from skillet.
  7. Add a little more EVOO to skillet, and cook tofu next. Cook each side for about 3-4 minutes until brown. Remove tofu from skillet.
  8. Next, combine reduced balsamic glaze ingredients in the skillet and simmer for 10-15 minutes or until reduced to a thick sauce. Make sure to keep an eye on it and stir often, especially at the end when it is more prone to burning.
  9. Next, pile all your ingredients into the bowl and drizzle with a little or A LOT of the reduced balsamic soy glaze. YUM!

 

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