3 EASY Japanese Balanced (Buddha) Bowls – Plant-based Vegan Recipes

1. HIJIKI BOWL – Simmered Hijiki & Fried Tofu with Bell Pepper

Ingredients (for 1 serving)

・2.8 oz (80g) White rice

Simmered hijiki seaweed
・1 tsp Dried hijiki seaweed
・1 tbsp Boiled beans
・1 tbsp Shredded thin fried tofu
・0.7 oz (20g) Carrot
・1 Shiitake mushroom
・1 tsp Sesame oil
・1.5 tsp Sake
・1.5 tsp Soy sauce
・1.5 tsp Sugar
・1.5 tsp Mirin
・1/2 tsp Kombu powder

Stir-fried tofu with bell pepper
・2.8 oz (80g) Thick fried tofu
・1.7 oz (50g) Bell pepper
・1 tsp Oyster sauce
・1/2 tsp Soy sauce
・1/2 tsp Sugar

Simmered carrot
・1.7 oz (50g) Carrot
・1 tsp Sugar

・1.7 oz (50g) Sliced tomato


1. [Simmered hijiki seaweed] Soak dried hijiki seaweed in plenty of water. Wait for 20-30 minutes.

2. While soaking the hijiki, prepare other ingredients: thinly slice the carrot and shiitake mushroom, shred thin fried tofu, and boil the beans as you like.

3. Drain the water from the hijiki, and wash them well. Stir-fry the hijiki with sesame oil.

4. Add other ingredients and all of seasonings. Stir-fry until all the water is gone.

5. [Stir-fried tofu with bell pepper] Cut thick fried tofu and bell pepper into bite-sized.

6. Stir-fry until the bell pepper is cooked, and season them with oyster sauce, soy sauce, and sugar.

7. [Simmered carrot] Boil in enough water to soak the carrots. Add sugar. Simmer until the carrot gets really soft.

Ready to eat!

2. VEGETABLE BOWL – Burdock Salad, Grilled Broccoli, & Kombu Tomato Salad

Ingredients (for 1 serving)

・2.8 oz (80g) White rice

Burdock salad
・1 oz (30g) Burdock
・1 oz (30g) Carrot
・1 oz (30g) Thick fried tofu

 For boiling veggie
 ・1.5 cups Water
 ・1.5 tsp Vinegar
 ・1.5 tsp Sugar
 ・A pinch of Salt

 For salad seasoning
 ・1.5 tsp Vinegar
 ・1.5 tsp Soy sauce
 ・1.5 tsp Sugar
 ・1 tsp Grind sesame
 ・1/2 tsp Aonori (dried green seaweed)

Grilled broccoli and mushroom
・1.7 oz (50g) Broccoli
・1.7 oz (50g) Mushroom
・1 tsp Olive oil
・1/2 tsp Garlic powder
・1/2 tsp Soy sauce
・Salt and pepper

Kombu Tomato
・2.8 oz (80g) Tomato
・1 tsp Salted kombu
・1 tsp Sesame oil

Roasted kabocha squash
・1 oz (30g) Kabocha squash
・1/2 tsp Oil
・Salt and pepper


1. [Burdock salad] Shred the burdock and carrot, and cut the fried tofu into bite-sized.

2. Boil the water, and add vinegar, sugar, and salt. Cook burdock and carrot in the water for about 3 minutes. Drain the water.

3. Prepare new water, and boil the fried tofu for 2 minutes. Drain the water.

4. Pat the ingredients dry with paper towel, and put them in a bowl. Add all of the seasonings for salad, and mix well.

5. [Grilled broccoli and mushroom] Cut the broccoli into bite-sized, and slice the mushroom. Stir-fry with olive oil. Season them with garlic powder and soy sauce. Add salt and pepper as you like.

6. [Kombu tomato] Dice the tomato. Mix it with salted kombu and sesame oil. Rest in the fridge for a while.

7. [Roasted kabocha squash] Thinly slice the kabocha, and roast it with oil. Sprinkle salt and pepper as needed.

Ready to eat!

3. TOFU STEAK BOWL – Tofu Steak, Komatsuna with Pickled Radish, & Kabocha Salad

Ingredients (for 1 serving)

・2.8 oz (80g) White rice

Tofu steak
・5 oz (140g) Firm tofu
・2 tbsp Minced green onion
・1 tsp Oil
・1 tsp Miso paste
・1 tsp Sugar
・1 tsp Sake

Stir-fried komatsuna and pickled radish
・ 1.5 oz (45g) Komatsuna (Japanese mastered spinach)
・ 1.4 oz (40g) Pickled radish (takuwan)
・1/2 tsp Sugar
・1/2 tsp Soy sauce

Kabocha squash salad
・1.7 oz (50g) Kabocha squash
・Salt and pepper


1. [Tofu steak] Cover the tofu with paper towel, and put some weight (a heavy cup) to drain the water from tofu.

2. While waiting for the tofu, make miso sauce for the steak. Stir-fry minced green onion with oil. Add miso paste, sugar, and sake. Mix well.

3. Slice the tofu [1]. Bake it with a little oil. Put miso sauce after dishing up on the plate.

4. [Stir-fried komatsuna and pickled radish] Chop the komatsuna, and shred the pickled radish. Stir-fry them and add sugar and soy sauce.

5. [Kabocha squash salad] Cut kabocha into bite-sized. Microwave it at 500W for 3 minutes.

6. Mash the cooked kabocha using fork. Sprinkle salt and pepper.

Ready to eat!

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