Thai Rice Bowls

Buddha bowls are a super trendy thing now.  The name for this grain based bowls inspired by Buddhist monks and nuns, have been eating this way for over two thousand years.   I'm feeling grateful for this super healthy, balanced meal inspiration, which always offers a colorful balance of plants, additional fiber, healthy fats and protein!


What You'll Need:

For the dressing:
3 Tbsp rice wine vinegar
1/4 c olive oil
2 1/2 Tbsp all natural peanut butter (no Jiff here guys, like for real)
1 Tbsp honey
3 Tbsp Tamari or soy sauce
squeeze Sriracha

1 block tofu, sliced lengthwise and pressed*
2 c cooked brown rice
1 sweet bell pepper, diced
2 c cabbage, thinly sliced (use purple cabbage to make this plate pop even more!)
1 c fresh cilantro, chopped
2 c lettuce greens, chopped

1/4 c peanuts

*Press tofu by layering on a plate: tea towel, tofu, tea towel, something heavy-ish. Allow it it sit on the counter for about 30 minutes, or even overnight in the refrigerator.

Whisk dressing ingredients in a small bowl.

Prepare and arrange ingredients in a large bowl or dinner plate.  Drizzle with dressing, sprinkle with peanuts, and DIVE IN!


Serves 4.

Blackened Tofu with Turmeric Roasted Cauliflower

Tofu is an excellent source of vegan protein.  Choose organic, firm and sprouted when possible! Preparing the rub ahead of time will save you cooking time!  

The turmeric in the cauliflower dish is a staple to my cleansing menu, both delicious and healing.

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What You'll Need for the Tofu:

1 block firm tofu, pressed

juice of 1 lime

1 Tbsp paprika

2 tsp onion powder

1 tsp garlic powder 

1/2 tsp black pepper

1/4 tsp cayenne pepper

1/2 tsp oregano 

1/2 tsp fennel seed

1 tsp celery salt 

1 Tbsp arrow root powder

Preheat oven to 350*

Press tofu between two plates layered with tea towels: plate, towel, tofu, towel, plate. Let sit for 20-30 minutes.

Meanwhile, mix dry spices for rub.  (This is something that can easily be done ahead of time.  Double the recipe to have on hand in your spice cabinet!)

Squeeze lime juice over pressed tofu.  Set aside.

What You'll Need for the Cauliflower: 

1 head cauliflower, broken into florets and rinsed

1 tsp coriander seeds
1/2 tsp black pepper
1/4 cup olive oil
1 tsp garlic powder
2 tsp ground turmeric

sea salt to taste

Combine ingredients in a large tupperware container with a lid.  Shake to coat.  

Grease large baking sheet with 1 Tbsp olive oil.

Pour coated cauliflower on one half of the pan.

Drain lime juice from tofu.  Sprinkle all side evenly with spice rub, place on the other half of baking dish.

Bake for 20-25 minutes.

Serves 2.  

Caprese Pasta

Ricotta and tofu give this dish a protein punch.

What You'll Need:

whole grain pasta

3 cloves garlic, minced
1/2 block tofu, crumbled

3/4 c fresh basil, shredded
1 pint cherry tomatoes, halved
3/4 c ricotta cheese
1 tsp sea salt
ground pepper


Bring pot of water to a boil for the pasta.

Meanwhile, saute garlic and tofu in a large saucepan for about 10 minutes, or until water cooks out of tofu.

Stir in remaining ingredients. Serve over pasta. 


Serves 2.