The roasted vegetables on the vegan buddha plate is packed with flavour and nutrients. Serve with white or brown rice and drizzle yummy miso dressing over the dish!
This vegan buddha plate is a very simple dish that comes with roasted vegetables, tofu, avocado and lightly pickled carrot. The tofu and broccoli are marinated before cooking so they are super yummy when roasted! I serve the dish with brown rice and drizzle miso dressing over the veggies. It’s amazing that roasted veggies can make such a delicious, healthy and satisfying dish!
This vegan buddha plate is
- Healthy and nutritious
- Flavourful
- Easy to make
- Made with simple ingredients
I love the flavour in roasted vegetables, it’s just so tasty and enjoyable as I chew each mouthful. They go well in creamy sauce or Asian kind of sauce with rice, noodles or couscous. Check out my other recipes with roasted vegetables!
Ingredients needed
- Onion
- Red or orange pepper
- Broccoli
- Tofu (I used my own homemade tofu, super easy to make)
- Carrot
- Avocado
- Brown rice
- Soy sauce
- Miso paste
- Golden syrup
- Apple cyder vinegar
- Garlic puree
- Ginger
- Tahini
You can use other vegetables of your choice such as cauliflower, sweet potato, courgette, butternut squash and kale or anything you have in your kitchen! I used tahini to make the dressing to drizzle over the dish but if you haven’t got it, you could use smooth peanut butter instead (if you like peanut butter flavour).
Quick making guide
- Cut the tofu into cubes and coat in the mixture of miso, soy sauce, garlic puree and golden syrup. When each piece is well coated, drain and transfer to a plate, let it sit for 30 minutes. Keep the used sauce.
- Chop the broccoli into small pieces and marinate in the used sauce from step 1 for 10 minutes.
- Cut the carrot in strips and place in a bowl with some salt. Mix and massage the carrot with your hand and let it sit until needed. This will extract moisture from the carrot and the carrot will be lightly pickled with the salt.
- Chop the vegetables and place on a baking tray lined with baking paper (greased with a bit of oil) with the marinated tofu and the broccoli pieces and bake for about 30 minutes until slightly caramelised. Don’t forget to flip them over halfway through the cooking.
- While the vegetables are roasting, cook the rice and make the dressing. For the dressing, mix the soy sauce, tahini, miso, vinegar and grated ginger, golden syrup and 1/2 tbsp water in a bowl and microwave high for 15 seconds, stir and set aside.
- When the vegetables and tofu are ready, put out some cooked rice on a plate, place a few pieces of each veggies and tofu nicely over the rice.
- Top with the pickled carrot and drizzle the prepared dressing over.
The carrot becomes nice and crunchy when pickled in salt but if you don’t want to do it that’s ok as well. The broccoli absorbs the marinate sauce and comes out juicy and very tasty so I recommend not to skip the step! This dish is delicious hot or cold and leftover can be used in wraps or pitta bread with a bit of hummus if you like.
Vegan Buddha Plate
Ingredients
- 225 g Tofu cut into cubes
- 1/2 medium Broccoli chopped into bite size
- 1 medium Carrot cut into thin strips
- 2 medium Onion chopped
- 1/2 large Red or orange pepper chopped
- 1 medium Avocado sliced
- 2 tbsp Soy sauce
- 1/2 tbsp Miso paste
- 1 tsp Garlic puree
- 1 tbsp Golden syrup
For the dressing
- Leftover marinate sauce from above
- 1/2 tbsp Soy sauce
- 1 tbsp Miso paste
- 1 tbsp Tahini
- 1 tbsp Golden syrup
- 1 tsp Apple cyder vinegar
- 1 tsp Ginger grated
- 1/2 tbsp Water
Instructions
- Cut the tofu into cubes and coat in the mixture of miso, soy sauce, garlic puree and golden syrup. When each piece is well coated, drain and transfer to a plate, let it sit for 30 minutes. Keep the used sauce.
- Chop the broccoli into small pieces and marinate in the used sauce from step 1 for 10 minutes.
- Cut the carrot in thin strips and place in a bowl with some salt. Mix and massage the carrot with your hand and let it sit until needed. This will extract moisture from the carrot and the carrot will be lightly pickled with the salt.
- Preheat the oven to 200°C (gas mark6) and line a baking tray with baking paper. Grease the baking paper well with some oil.
- Chop the vegetables and place on the prepared baking tray with the marinated tofu and the broccoli pieces and bake for about 30 minutes until slightly caramelised. Don’t forget to flip them over halfway through the cooking.
- While the vegetables are roasting, cook the rice and make the dressing. For the dressing, mix the soy sauce, tahini, miso, vinegar and grated ginger, golden syrup and 1/2 tbsp water in a bowl and microwave high for 15 seconds, stir and set aside.
- When the vegetables and tofu are ready, put out some cooked rice on a plate, place a few pieces of each veggies, tofu and avocado slices nicely over the rice.
- Top with the pickled carrot and drizzle the prepared dressing over the veggies.
Notes
