Vegan Microgreen Budda Bowl


Serves: 2

Prep Time: 5 minutes

Cook Time: 40 minutes



  • 1 block extra firm tofu, drained and pressed
  • 1 tbsp sesame oil
  • 1 tbsp corn starch
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 head broccoli, cut in florets
  • 2 large carrots, sliced 
  • 1/4 cup peanut butter
  • 1 tbsp tahini
  • 1 tbsp soy sauce
  • 2 cups cooked brown rice 
  • 2 cups MicroGiants microgreens, plus more for topping



  1. Preheat oven to 400 degrees. Cut tofu in 1-inch pieces. In a bowl, mix tofu, sesame oil, corn starch, salt, and pepper until tofu is evenly coated. Bake tofu for 40 minutes. While tofu is cooking, steam broccoli and carrots in a steamer or over the stovetop. Set aside.
  2. Combine peanut butter, tahini, and soy sauce. Whisk until well combined. Set sauce aside.
  3. When tofu is cooked, remove from oven. Divide cooked rice and microgreens evenly across two bowls. Top with steamed broccoli, carrots, and crispy tofu. Drizzle bowls with peanut tahini sauce. 
  4. Top with more microgreens and serve.


Recipe by Christina Musgrave from

Leave a comment

Please note, comments must be approved before they are published