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.
I originally made my bowls with brussels sprouts and zucchini for the veggies but a few nights later I had extra rice + sauce so I roasted some sweet potatoes and sautéed more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
- 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
- Preheat the oven to 425 degrees.
- 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.
- Prep veggies. Slice brussels sprouts down the middle and zucchini into half moons.
- 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!)
- 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.
- Heat large skillet to medium heat. Add a little EVOO, and sauté zucchini until cooked. Season with salt and pepper. Remove zuchinni from skillet.
- 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.
- 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.
- Next, pile all your ingredients into the bowl and drizzle with a little or A LOT of the reduced balsamic soy glaze. YUM!