A Chinese inspired Vegan Buddha Bowl made with Tofu and Edamame beans that can be prepared quickly and ready in 30 minutes.
In a small bowl, whisk together the ingredients for the dressing.
Cook the quinoa according to the package directions.
While the quinoa is cooking, heat the olive oil in a large skillet over high heat (this is for cooking the tofu).
While the pan is heating, set the tofu down on a cutting board. Place your knife, parallel to the cutting board and slice the tofu in half so that you have two plank-like pieces. Place both pieces between paper towels and pat dry. Season both sides liberally with salt and pepper, and place the pieces in the hot pan. Sear both sides for 2-5 minutes, or until the outside is golden-brown and crispy. Remove from heat and allow to cool on a paper towel-line plate. Once cool enough to handle, slice into strips.
To cook the edamame beans, bring a pot of water to a boil and add enough salt so the water tastes as salty as seawater. Add in-shell edamame and cook until the beans inside the pods are tender about 5 minutes. Drain, rinse with cold water to cool, and season to taste before serving.
Divide the quinoa evenly among two bowls. Add the veggies, the tofu, edamame beans, and garnish with chilies, mint, and black sesame seeds. Serve with the dressing (stir just before dressing the salad) and enjoy!
* If you don't want to use quinoa, feel free to use any type of low-carb rice such as cauliflower rice.
* If you can't find super firm tofu, find the firmest tofu you can. Then take a plate and line it with paper towels. Place the tofu block on the paper towel-line plate and put another layer of paper towels on top of the tofu. Place another plate on top and then weigh it down with heavy cans for at least 1 hour.
* For faster prep, you can shave the carrot into strips with a vegetable peeler.
Servings 0