Low Carb Asian Buddha Bowl

Before You Start

This recipe has a few separate parts, so it works best if you prep everything first before you start cooking. Once the tofu and cauliflower rice go into the oven, there isn’t really enough time to chop and prepare everything else without the timings getting a bit chaotic.

Start by preparing the tofu, cauliflower rice, greens and mushrooms so everything is ready to go. Then put the tofu and cauliflower rice in the oven, and cook the greens and mushrooms while they bake.

Prep the Tofu

1. Preheat the oven to 180°C.
2. Cut the tofu into bite-sized cubes and place in an ovenproof dish or on a lined baking tray.
3. Spray lightly with the avocado oil, then sprinkle with the salt and pepper.
4. Mix well so the tofu is evenly coated, then set aside while you prepare the rest.

Prep the Cauliflower Rice

1. Chop the cauliflower into smaller pieces and add to a food processor.
2. Pulse until it resembles rice. You may need to do this in batches, depending on the size of your food processor.
3. Transfer the cauliflower rice to an ovenproof dish.
4. Wash and finely chop the red pepper, then add it to the dish.
5. Finely chop the coriander and add it too, along with the curry powder and salt.
6. Mix well, then set aside.

Prep the Greens

1. Peel and mince the garlic and ginger.
2. Wash the broccoli and pak choi.
3. Trim the ends from the broccoli and slice it fairly finely so it cooks quickly.
4. Chop the pak choi and set aside separately, as this goes in after the broccoli.

Prep the Mushrooms

1. Wash and finely slice the mushrooms.
2. Wash and finely chop the parsley.

Cook Everything

1. Put the tofu and cauliflower rice into the oven. Bake for around 25 minutes, stirring both halfway through.
2. After they have been in the oven for about 5 minutes, start cooking the greens and mushrooms.
3. For the greens, add the sesame oil, garlic and ginger to a large pan over a medium heat.
4. Add the broccoli and cook for around 10 minutes, stirring regularly, until it is starting to soften. If anything starts to stick, add a small splash of water.
5. Add the pak choi and cook for a further few minutes, until tender.
6. Once the greens are nearly done, stir through the tamari and sesame seeds.
7. For the mushrooms, add the coconut oil, mushrooms, parsley, salt and pepper to a separate pan over a medium heat.
8. Cook for around 15 minutes, stirring occasionally, until the mushrooms are soft and most of the liquid has cooked off.
9. If the greens or mushrooms are ready before the oven dishes, turn the heat right down and keep them warm.

Serve

1. Serve the tofu, cauliflower rice, greens and mushrooms in bowls.
2. If you have red cabbage, it works really well on the side, lightly fried with a little salt and pepper.