Weeknight Vegan Bowl

Occasionally I find myself starving and standing in front of the fridge for what seems an eternity. Odd, I think, considering that sometimes there aren't many options in the fridge.


It's mid-week and there is very little chance I'm going to hit the supermarket after work. I'll save that for 5pm Friday or Saturday. When I finish work I usually go straight home, change into my pjs, and pray I can make something up quickly. Does anyone else do some of their best cooking at the weekend?


Weeknight dinners, by my own definition, need to be ex nihilo which allows the necessary flexibility when faced with a lack of ingredients. And with this was born my weeknight vegan bowl! An uninspired name for an inspired meal. Okay so this is pretty much a buddha bowl. 



A while ago I did put together a blog post where I discussed my weekday dinners, and they were a lot of fun. I always think to myself, 'next week I will plan my meals' but it doesn't happen. There is a list of recipes to which I am forever adding dishes, and it is usually only the weekend when I get a chance to make them. Perhaps my next post will be a meal plan - which I have done before.


This is such a simple bowl to put together, and the different components are all staples in my kitchen; items I buy in bulk. Tofu, courgette/zucchini, rice and bok choy. See, easy? The only preparation you need to put in is the marinade for the tofu.


What You'll Need:

  • A block of tofu

  • 1 cup of rice

  • bok choy leaves

  • 1 courgette (chopped)

  • Pumpkin seeds (optional)

For The Marinade:

  • 1 tsp of cajun spice

  • 1 tsp of paprika

  • 1 tbsp olive oil

  • salt and pepper

What To Do:

  • Rinse your rice and then prepare according to packet instructions

  • Drizzle the olive oil over the tofu, and toss in the marinade ingredients. Set aside for as long as you desire

  • Rinse and chop courgette into slices

  • Rinse your bok choy

  • When you've finished marinating your tofu, drizzle some more oil into a pan and fry. Turn often to ensure crispiness (if you prefer).

  • Drain your rice, and arrange all the ingredients in your bowl. Sprinkle some pumpkin seeds over for extra texture.

A bit dry, you say? I absolutely agree. Luckily I had a satay sauce that I heated up in a pan to accompany this bowl to liven things up. You could add whatever you want! Buffalo sauce, BBQ sauce - why not try vegan mayo? But fear not friends, my home made satay sauce recipe is coming soon! 


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Welcome to JJ's Vegan Kitchen!

Just your average 20-something blogger from Northern Ireland. 

Vegan food, because  it's delicious.

Lifestyle, because it's about more than what we eat. 

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