Buddha bowl with grilled tofu and gluten-free white beer

June 11, 2019
0 Ratings
Photo by Audrey Rose Rivest Audy
  • Prep time 1 hour
  • Cook time 15 minutes
  • Serves 2
Author Notes

Easy, gluten-free, vegan and delicious? Couldn't ask for more! —Audrey

What You'll Need
  • 1 block of tofu
  • 2/3 cup white gluten-free beer (I like to use Glutenberg)
  • 1/2 cup orange juice
  • 1/2 cup gluten-free tamari sauce
  • 1/2 cup rice vinegar
  • 1 tablespoon ginger, finely chopped
  • 3 cloves of garlic, chopped
  • 1 cup organic short grain brown rice, uncooked
  • 1 cup edamames
  • 1 bunch kale leaves, roughly chopped
  • 1 tablespoon gluten-free tamari sauce
  • 1 teaspoon sesame oil
  • 1 avocado, cut into strips
  • 1 cup cucumber, cut into thin slices
  • 1 1/2 cups carrots in julienne
  • 2 tablespoons sesame seeds
  • 2 green onions, chopped
  • 1 bunch cilantro, chopped (optional)
  1. Cut the tofu into strips and wrap the pieces in a clean dish towel. Place a heavy object on top to squeeze them for 30 minutes.
  2. In a large container, combine the ingredients of the tofu marinade (beer, orange juice, rice vinegar, tamari sauce, garlic and ginger). After 30 minutes of pressing, add the tofu strips to the marinade and marinate for at least 30 minutes.
  3. While the tofu marinates, cook the rice according to packaging instructions. In a small bowl, massage the chopped kale with the tamari and sesame oil. Set aside.
  4. In a small bowl, massage the chopped kale with the tamari and sesame oil. Set aside.
  5. When the 30 minutes are up, remove the tofu strips without discarding the marinade. Set the marinade aside.
  6. Heat a little olive oil in a skillet over medium heat. Cook the strips of tofu 3 minutes on each side, or until desired coloring.
  7. Assemble your bowls. Start by mixing ½ cup to 1 cup of the cooked rice with ⅓ of the remaining tofu marinade. Then, place the rice at the bottom of your bowls, and continue with tofu, edamames, kale, cucumbers, carrots, avocado, green onions, sesame seeds and coriander. Sprinkle with one or two tablespoons of the remaining marinade and serve.

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