Hemp Crusted Tofu Buddha Bowl
Buddha bowls are one of our favourite lunches here at Good Hemp because they are quick and easy to make + you can add in any vegetables you have in your fridge that need using up so it’s a great dish for using up leftovers. What’s your favourite vegetables to add into your Buddha bowls?
This dish is full of fibre and omega-3 because of our hero – Good Hemp Seeds. Our little hemp seed hearts are light and nutty, and can be used in pretty much every way imaginable. They go with everything from porridge and yoghurt to stir fries and salads.
- For the tofu
- 2 tbs Good Hemp Original Hemp Seed Oil
- 1.5 tbsp soy sauce
- 2 tbsp panko breadcrumbs
- 2 tbsp Good Hemp Seeds
- 1/2 tsp smoked paprika
- 1 block of extra firm tofu (cut into chunks)
- For the rest
- 1 red pepper (thinly sliced)
- 1/2 head of broccoli (cut into florets)
- 250g cooked wholegrain or mixed rice
- 1/2 avocado (sliced)
- 2 tbsp hummus
- Extra sprinkling of Good Hemp Seeds
Begin by preheating the oven to 180c. Place the sliced pepper and broccoli florets onto a baking tray. Drizzle over some oil of choice and place into the oven for25-30 minutes.
In a small bowl combine the soy sauce and olive oil. In another bowl combine the hemp seeds, breadcrumbs, smoked paprika and garlic granules.
Place a tofu chunk into the soy/oil mix and coat. Allow any excess to drip off and then coat in the hemp seed mix. Place the coated piece onto a lined baking tray and repeat with the remaining pieces of tofu.
Bake the tofu in the oven for 20 minutes.
Load up two bowls with fresh spinach leaves, cooked rice, cooked broccoli and peppers. Followed by the cooked tofu chunks, avocado and hummus.
Finish with a generous sprinkling of Good Hemp seeds.