buffalo tofu buddha bowl

people go on about these bowls as if the buddha’s eat them, yet I have never seen a buddha eat one in real life.

anyways, this buffalo buddha bowl is nourishing, fantastic amount of heat, and will be a go-to of yours for a good few years.

SERVES 2 PEOPLE

10 min prep + 15 min cooking = 25 minutes

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INGREDIENTS:

• 1/4 head red cabbage

• 2 handfuls of curly kale

• 1 lime

• 1 block (280g) extra firm Tofoo

• 50g cornflour

• 1 tsp smoked paprika

• 1 tsp garlic granules

• 1 avocado

• Kimchi

• 250g cooked wholegrain rice (you can buy this in a microwaveable pouch or cook it yourself)

  for the buffalo sauce:

• 2 tbsp sriracha or equivalent thick hot sauce

• 2 tbsp vegan butter

• 1 tbsp tomato paste

• 1 tbsp agave syrup

  for the tahini dressing:

• 3 tbsp tahini

• juice of 1 lime

• 1 tsp agave

• 1 tbsp olive oil

• 2 tbsp warm water

METHOD:

1. Hello darlings. Peel the cabbage into thin ribbons using a potato peeler and strip the tough stalks from the kale. We’ll pop them both in a large salad bowl. Douse it in lime juice and salt and leave it to the side.

2. Next job, tofoo. Get it out the packet and chop in half, then tear it into bite-sized chunks. In a large tupperware, add the cornflour, spices, salt and pepper. Mix that up well then chuck the tofu in. Close the lid of the tupperware and shake it up like Zendaya. Pop that in the fryer of air with some oil for 10 minutes at 200°C (or an oven for 15-18 minutes at same temperature).

3. We’ll then make our two dressings. Mix the tahini ingredients in a small jug until you have a smooth sauce. Use warm water to loosen it until you have a nice salad dressing consistency. Now for the buffalo; add all those ingredients into a small saucepan and bubble away on a medium heat until fully reduced and sticky.

4. In another bowl, cover your now cooked and crispy tofu in the buffalo sauce and make sure everything is coated evenly. Now slice your avocado in half then into nice and neat slices. Cook your rice as well please babes according to packet instructions. Final step? Dress your bowls.

5. Add the rice at the bottom to the bowls, then the tofu, avocado, a bit of kimchi, kale and red cabbage, and finish with the tahini dressing.

6. Devour. That’s it. Is it worth an extra step? yes.