Buddha Bowl with Tofu Steaks and Wasabi Dressing

Recipe by Meg McKenzieCourse: MainsCuisine: Japanese, EuropeanDifficulty: Medium
Prep time


Cooking time




  • Soba noodles cooked

  • Pan fried tofu steaks, cooked in sesame oil and soy sauce

  • Fried oyster mushrooms and button mushrooms

  • Blanched kale, carrots strips, broad beans and edamame

  • Rocket, lettuce and yellow capsicum.

  • Calendula flowers, parsley, black sesame seeds

  • Wasabi Mayo Dressing
  • 1/4 cup aquafaba (see comments for details)

  • 1 cup plain oil like canola or safflower

  • 1/4 tsp sea salt

  • 1 1/2 tsp lemon juice or cider vinegar

  • 1-2 Tbls of wasabi paste


  • Wasabi Mayo Dressing
  • Add aqua faba (the juice from a can of chick peas or cannellini beans) and salt to your blender. Blend for 30 seconds until frothy.
  • With the blender on its highest speed, slowly stream the oil in over the course of 1-2 minutes. If using a Magic Bullet or something similar, add all the oil at once and blend on high until a thick, creamy sauce is achieved – up to 4-5 minutes, scraping down sides / shaking as needed.
  • If it’s looking too thin, add more oil. The more oil you add, the creamier, thicker, and denser the texture will become.
  • Adjust flavour as you add lemon, salt and wasabi to taste.
  • Use immediately. Any leftover you can refrigerate and it will thicken even more.
  • Preparation and Assembly
  • A buddha bowl is a one dish meal that combines a bunch of different things. It’s an awesome way to pack nutrient-rich veges and other goodies, along with sauce or dips.
  • This buddha bowl has cooked soba noodles as a base.
  • Add tofu steaks ~ pat the water out of them and slice in half so they are half the depth (ie thinner) and coat generously with soy, a teaspoon of maple syrup and seasame oil. Saute lightly in a pan.
  • Use the same pan and juices to saute oyster and button mushrooms til soft.
  • Add these to your noodles in the bowl, and then add blanched kale, carrots and edamame or broad beans. Top with other veges such as capsicum and rocket.
  • Dollop the mayonnaise on top and sprinkle with black sesame seeds.


  • Buddah bowls are growing in popularity and are a great way to eat well, prepare meals quickly and utilise what’s available and seasonal. Plus they look so attractive.
  • This dressing calls for aqua faba! This is the briny juice left behind in a can of chick peas, so don’t go pouring it down the drain. It’s full of protein and whips up like egg white! Who knew?

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