Coconut Curry Tofu Buddha Bowl | Vegan, Gluten-free Recipe

This vegan Coconut Curry Tofu Buddha Bowl is so full of goodness, you can almost feel it nourishing you as you eat.

OK, maybe not quite. But it is packed full of protein, fibre and all kinds of nutrients including magnesium, vitamin B6, vitamin C and so much more!

In collaboration with Bacofoil®

Have you heard of a Buddha bowl before? There are a few theories out there on where the name comes from, but the general idea is that it’s a bowl full of little bites that, together, provide a balanced meal.

I have also read that the name comes from the bowl being full and round, like Buddha’s belly..! What do you think?

One thing I can confirm is that timing is key if you’re making a Buddha bowl from scratch; I’ve indicated in the recipe where one step coordinates with another so do give it a full read through before getting started.

Anyway, back to this Coconut Curry Tofu Buddha Bowl. It’s a perfect lunch or dinner and is ideal for prepping ahead.

The coconut curry tofu is gently spiced and lightly chewy, while the toasted coconut gives it a gorgeous sweetness. The richly-spiced roasted vegetables to accompany it compliment the flavours perfectly and steamed broccoli florets keep things fresh. There’s also the courgetti there to mop up the remaining curry marinade and round up this healthy vegan Buddha bowl.

It’s also flexible:

• Not crazy about courgetti? Swap it for spiralised butternut squash!
• Not bowled over by broccoli? Go for cauliflower or green beans instead.
• Think aubergine is awful? Try adding sliced Portobello mushrooms or mixed peppers instead.

To make this Coconut Curry Tofu Buddha Bowl I used some great quality products from Bacofoil® – the Bacofoil® All Purpose Zipper Bags and the Bacofoil® The Non-Stick Kitchen Foil.

I created the healthy marinade for the tofu in one of their All Purpose Zipper Bags. The bags make it super easy to ensure all of the tofu is coated (without the risk of it breaking up as you mix) and the bags have a stand alone base meaning they will stand up in the fridge – perfect for while the coconut curry tofu is marinating. If you have any leftovers, the All Purpose Zipper Bags have a zip closure that ensures the food will stay fresh and they are also suitable for freezing. The bags are completely reusable too and can be washed and reused for less waste.

By using Bacofoil® The Non-Stick Kitchen Foil, I was able to cut down the amount of oil used when roasting the vegetables and baking the tofu as the non-stick surface meant I didn’t have to use additional oil to stop the food from sticking; just remember to always use it shiny side down and place food on the dull side. The Non-Stick Kitchen Foil is also hassle free as it saves on the washing up and can be recycled after use.

Coconut Curry Tofu Buddha Bowl | Vegan Gluten-free Recipe   Save Print Prep time 1 min Cook time 30 mins Total time 31 mins   This vegan Coconut Curry Tofu Buddha Bowl is so full of goodness, you can almost feel it nourishing you as you eat. Author: The Tofu Diaries Recipe type: Main Cuisine: Vegan Serves: 4-6 Ingredients

• *For the tofu:
• 300g extra firm tofu, cut into 2cm cubes
• 100ml coconut milk
• 2 tbsp curry powder
• 2 tbsp lime juice
• 1 tbsp tamari (or soy sauce, for non gluten-free version)
• ½ tsp garlic powder
• Generous pinch sea salt
• *For the roasted vegetables:*
• 2 small aubergines, cubed
• 100g cherry tomatoes, whole
• 2 red peppers, chopped
• 2 tbsp garam masala
• 1 tbsp oil (vegetable, rapeseed or any other flavourless oil)
• Salt & pepper, to taste
• *For the courgetti:*
• 2 medium sized courgettes, spiralised into noodles
• 1 tsp crushed ginger
• 2 tbsp water
• *Extras*
• 1 broccoli, cut into medium-sized florets
• 1 tbsp desiccated coconut
• Fresh herbs, to garnish (optional)

Method

1. Mix all tofu marinade ingredients together in a Bacofoil® All Purpose Zipper Bag or large bowl. Add the tofu, mix to coat evenly, and place in the fridge to marinate for at least 30 minutes.
2. Preheat the oven to 200C/400F/gas mark 6.
3. While the tofu is marinating, prepare all vegetables including spiralising the courgettes.
4. To make the roasted vegetables, add the aubergine, tomatoes and peppers into a large roasting tray. Cover evenly with the garam masala, oil and seasoning. Place in the oven and roast for 30 minutes, stirring occasionally.
5. After placing the vegetables in the oven, remove the tofu from the fridge and spread the cubes evenly over a baking tray covered in The Non-Stick Kitchen Foil. Retain the leftover tofu marinade for later.
6. Place the tofu in the oven 5 minutes after the vegetables, and bake for 25 minutes, turning occasionally (the tofu and vegetables should finish cooking at the same time). When the tofu has baked for 20 minutes, sprinkle the desiccated coconut over the tofu pieces. Bake for the final 5 minutes, ensuring the coconut doesn't burn.
7. While the vegetables and tofu are in the oven, prepare the courgetti and broccoli. To make the courgetti, add the spiralised courgette, leftover tofu marinade, ginger and water to a saucepan. Heat over a medium heat until the courgetti is slightly softened.
8. To prepare the broccoli, use a separate saucepan and add enough boiling water to cover the bottom of the pan. Add the broccoli, cover and simmer until the broccoli is cooked through. Drain and set aside (season with salt and pepper, if desired).
9. Once all components are ready, prepare each bowl with tofu, roasted vegetables, courgetti and broccoli, then garnish with fresh herbs (if using) and serve!

Notes 1 hour prep time includes half an hour of marinating, hands-on time is much less! 3.5.3229

Pin this recipe for later:

Thank you so much to Bacofoil® for sponsoring this post and helping to keep The Tofu Diaries up and running! All thoughts, recipes and photos my own. Please see my disclaimer for more details.