Tofu Buddha Bowl

Tofu Buddha Bowl

By Stephanie Lambley & Luke Bishop
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!



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