Curried Tofu Buddha Bowl with Cilantro-Lime Yogurt Sauce
A colorful curried tofu buddha bowl with rice, crisp-tender vegetables, avocado, and a creamy cilantro-lime yogurt sauce.
Ingredients
- 1 cup dry white rice rinsed
- 1 8-ounce package Hodo Foods Thai Curry Tofu Nuggets ready-to-use
- 1 cup broccoli florets fresh or frozen
- 1 cup purple cabbage shredded
- 1 cup cherry tomatoes halved
- 1/2 cup green onions sliced
- 1 whole avocado sliced
- 1/4 cup fresh cilantro minced and divided
- 1/2 cup unsweetened vegan yogurt unsweetened
- 1 whole lime juiced
- 2 tablespoons oil neutral or olive oil
- pinch Red pepper flakes or to taste
Instructions
- Stir the vegan yogurt with the lime juice and 2 tablespoons of the minced cilantro. Set the sauce aside.
- Rinse the rice under cold water until the water runs mostly clear, then cook according to the package instructions.
- While the rice cooks, slice the green onions, halve the tomatoes, shred the cabbage, mince the cilantro, and slice the avocado.
- Place the broccoli in a microwave-safe bowl with a splash of water. Microwave for 1 minute 30 seconds, then continue in 30-second increments only if needed.
- Heat the oil in a large sauté pan over medium heat. Add the tofu nuggets first and sauté for 4–6 minutes, turning occasionally, until hot and lightly browned.
- Add the purple cabbage and cook for 2–3 minutes, until slightly softened but still crisp. Add the tomatoes and cook for 1–2 minutes, just until warmed and beginning to soften.
- Divide the rice between 2 bowls. Add the broccoli, tofu and sautéed vegetables, and avocado. Top with the cilantro-lime yogurt sauce, green onions, remaining cilantro, and red pepper flakes to taste.
- Serve the bowls immediately while the tofu and vegetables are warm.
- For meal prep, refrigerate the rice, cooked vegetables, and sauce separately for up to 3 days. Add the avocado after reheating.