Marinated Tofu Buddha Bowl

"One of the main questions that I always get is whether or not I miss meat. It's been three and a half years since I went vegetarian (turned vegan later on) and strangely enough, the only time that I kinda missed (but didn't have) it was during my first trimester of pregnancy...blame it on the hormones! Now, whether or not you know, I was born in Russia and only moved to Canada in '97. A pretty cold country, where, during the winter, there was no access to fresh fruit and very limited access to vegetables during the early 90's. In addition, my grandfather was a hunter/fisherman so we ALWAYS had some form of animal protein for every meal. I think that if I were still living in that situation, being vegan would be next to impossible. However, we are pretty darn lucky to have everything available to us, in abundance, throughout the year. Therefore, I have no need to consume meat. As for the taste? I missed it for a little while in the very beginning. Chicken and seafood were my favourite. But I never really buy the processed vegan cold cuts or other meat/fish alternatives. Not only are they expensive, but the ingredient list somewhat scares me. I do, however, eat tofu about once a week (a pack between the two of us). It is very affordable and versatile since you could do anything you want with it. So, to cut the story short, I'm having a buddha bowl with sweet tofu (marinated in mirin, hoisin and hot sauce), mushrooms (baked in olive oil and a bit of soy sauce), purple cabbage and spiralized cucumber and beet. Well, now you have a little back story to my life lol! Have a great Friday, lovelies, and even a better weekend!"
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  • Recipe Card
Prep time 10mins
Cook time 20mins
Serves or Makes: 2

Recipe Card

For the Tofu Marinade


  • 1/4 cup mirin
  • 2 tablespoons hoisin
  • 1 teaspoon sriracha

For the Bowl


  • 1/2 cup tofu, cut into 1/2" slices
  • 1/4 cup olive oil, divided
  • 8 ounces baby mushrooms, such as baby bellas or button mushrooms
  • 1 small cucumber, spiralized
  • 1 small beet, peeled and spiralized
  • 1/2 cup purple cabbage, chopped
  • 1/2 avocado


  • Step 1

    In a medium mixing bowl, whisk together all of the marinade ingredients. Add the tofu, fold to combine and allow to marinate at room temperature for 15 minutes.

  • Step 2

    While the tofu is marinating, cook the mushrooms. Add 2 tablespoons of olive oil into a large skillet over medium high heat. Add the mushrooms to the pan and cook until deeply golden brown, about ten minutes. Remove from the pan and set aside.

  • Step 3

    Drain the tofu from the marinate. In the same skillet, add the remaining oil on medium high heat. Add the tofu and sear on both sides until golden brown, 3-5 minutes per side. Remove from the pan.

  • Step 4

    To build the bowl: Add tofu, mushrooms, beets, cucumber and cabbage to a bowl and top with a half an avocado.