Tofu Buddha Bowl
By Stephanie Lambley & Luke Bishop
Instagram @vegetarianculinarian
Instagram @vegetarianculinarian
- 1 cup cooked brown rice as a base
- 3/4 cup edamame beans
- 1/2 cup julienne grated carrot
- 1/2 cup sliced cucumber
- 1/2 cup grated purple cabbage
- 1/2 cup coriander
- 3/4 cup fresh firm tofu
- 1/4 cup shredded dry seaweed or seaweed salad
Topped with Culleys Siracha Mayo, sesame oil and sesame seeds!