Buddha Bowl


By: La Vie dans mon assiette
In collaboration with Unisoya


What you need

Tofu Marinade: (about 4 servings):

½ a 454 g block of Unisoya Regular tofu

2 tablespoons maple syrup

2 tablespoons soy sauce

1 teaspoon liquid smoke

1 teaspoon garlic powder

Salt and pepper

1 teaspoon of canola oil

1 tablespoon of salted butter


Dressing (2 servings):

1 teaspoon tahini

1 teaspoon raspberry and white balsamic vinegar

2 teaspoons sushi soy sauce

1 teaspoon sesame oil

2 teaspoons mayonnaise

1 teaspoon maple syrup

½ teaspoon sriracha

1 teaspoon water

Zested ginger to taste (depending on the desired strength)


For the bowl:

Plan the amounts according to appetite and save the rest for the next day.

Pearl couscous (with vegetable broth)

Carrots cut in strips


Red cabbage

Cherry tomatoes


Fresh coriander

Crumbled tofu

Sesame seeds


The instructions:

Cut the block of tofu into thin slices, like the thickness of bacon. The thinner the slices, the more crispy it will be!

Prepare the tofu mix, add the slices, and let marinade for 2 hours (or 24 hours for more flavor).

Cook the tofu in a non-stick pan with the oil and butter for about 6 minutes or until the pieces are toasted, turning them halfway through. Set aside

Make the dressing.

Crumble the tofu.

Prepare the ingredients, distribute them in the bowl then sprinkle with the sesame seeds.


Drizzle with dressing and serve.


Enjoy your meal