Vegan Buddha Bowl – Veggies, tofu, and tahini dressing.

Packed with an array of fresh vegetables, perfectly seasoned tofu, and a tangy dressing, this is a dish brimming with color and culture. Perfect for a light lunch or a fancy dinner, let's dive into the art of crafting this majestic bowl that's not just a feast for the palate but also for the eyes.

Ingredients:

- 1/2 cup sushi rice or quinoa

- 1/2 cup water

- 1 carrot, cut into matchsticks

- 1 cucumber, cut into matchsticks

- 1 radish, thinly sliced

- 1 green onion, finely chopped

- 1/4 pound extra-firm tofu, pat dried and sliced into strips

- 1/4 red bell pepper, finely sliced

- Olive oil (for searing tofu)

- Salt and pepper to taste

- Pinch of salt (for seasoning rice)

- 2 tablespoons rice vinegar

- 1 tablespoon black sesame seeds

- 1 tablespoon white sesame seeds

- 1/2 cup chopped green leaf lettuce

- 2 tablespoons radish

- Pickled ginger (homemade or store-bought)

- 1/2 avocado

For the dressing:

- 2 tablespoons soy sauce

- 2 tablespoons fresh lemon juice

- 1 teaspoon toasted sesame oil

- 1 tablespoon cane sugar

- 1/4 cup tahini

- 1 tablespoon black sesame seeds

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Servings: Enough for 2 people, or 1 if particularly ravenous.

Equipment: Saucepan, Nonstick Pan, Cutting Board, Knife, Mixing Bowl, Plate, Sealing Jar (for dressing)

Instructions:

1. Prepare the sushi rice: Place sushi rice in a saucepan and rinse 3-4 times to eliminate excess starch. Add 1/2 cup water and heat on medium-high until bubbles form. Stir, cover, and reduce heat to medium-low. Cook for 15 minutes.

2. Prepare the vegetables: While rice is cooking, chop carrots and cucumber into matchsticks, slice one radish thinly, and chop the green onion finely. Set aside.

3. Sear the tofu: Pat the tofu dry and slice into strips. Heat a nonstick pan on medium with a drizzle of olive oil. Sear tofu strips for 1-2 minutes on each side until golden brown. Season with salt and pepper and set aside.

4. Season the rice: After 15 minutes of cooking, turn off the heat and let the rice steam covered for an additional 10 minutes. Uncover and season it with a pinch of salt, rice vinegar, and both black and white sesame seeds. Mix well and plate the rice, allowing it to cool for 5-10 minutes.

5. Assemble the bowl: On top of the cooled rice, evenly spread chopped lettuce, followed by arranged sections of carrots, cucumber, red bell pepper, tofu, additional radish (idiomamiradish), and pickled ginger.

6. Prepare the avocado rose: Thinly slice half an avocado and using the tips of your knife, fan out the slices into a line, then roll them into a rose shape. Place the avocado rose atop your sushi bowl.

7. Make the dressing: Combine soy sauce, lemon juice, toasted sesame oil, cane sugar, tahini, and black sesame seeds in a jar. Seal and shake well until the dressing is emulsified.

8. Finalize your bowl: Generously pour the dressing over your sushi bowl.

9. Serve and enjoy: Revel in the fresh, crunchy, sweet, and tangy flavors encapsulating the essence of sushi in this exquisite Vegan Sushi Bowl.

Cooking Tips:

- For a more authentic sushi taste, consider using pickled sushi ginger.

- Adjust the seasoning of the tofu and dressing to suit your preference.

- The avocado rose will not only add a creamy texture but also elevate the presentation of your sushi bowl.

This recipe video can be watched and attributed to Yeung Man Cooking, and their channel can be found here: https://www.youtube.com/@YEUNGMANCOOKING

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Vegan Buddha Bowl – Veggies, tofu, and tahini dressing.