Modern Market Buddha Bowl Copy Cat Recipe
This recipe is a take Modern Market’s Buddha Bowl recipe. Marinated tofu, a crunchy slaw, crisp broccoli, with a peanut sauce, makes this one of the most delicious and healthy meals you’ll ever make!
- Prep Time: 60 minutes
- Cook Time: 40 minutes
- 6 C cooked rice, quinoa, and grain mixture
For the tofu
- 1 package extra firm tofu (pressed and drained)
- 1/4 C tamari (or sub soy sauce)
- 1 tbsp sesame oil
- 2 tbsp coconut sugar
- 2 tbsp rice wine vinegar
- 1 tbsp fresh ginger (grated)
- 1 tbsp corn starch
For the slaw
- 1 bag of red cabbage (small)
- 1 head green onions (sliced on the bias)
- 1 large carrot (shaved into ribbons)
- juice from 1/2 of a lime
- 1 tsp orange juice
- 3 tsp agave (or liquid sweetener of choice)
- 4 tsp olive oil
For the broccoli
- 2 small heads broccoli (chopped)
- 2 tsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
For the peanut sauce
- 1/2 C smooth peanut butter
- 2 tsp chili garlic sauce
- 1 tbsp maple syrup
- juice from 1/2 of a lime
- 3 tsp coconut aminos (or tamari/soy sauce)
- warm water to thin
- Drain your tofu and press the excess water out of it. *(SEE NOTES)
- After the tofu has been pressed, slice it into thin pieces, and place in a shallow bowl. In a separate bowl, mix together the marinade ingredients. Pour the marinade over the tofu. Cover + refrigerate for at least 30 minutes.
- Prepare the slaw ingredients and combine in a large bowl. mix the dressing ingredients (lime juice, orange juice, agave + oil) in a separate small bowl. Set the dressing aside, but place the slaw mixture in the fridge until ready to serve.
- Preheat your oven to 350 degrees F
In a large bowl, add the chopped broccoli, oil, and spices. Toss gently so that the florets are evenly coated.
Line a baking sheet with parchment paper and roast for 25-30 minutes, until slightly browned on the outside.
- While the broccoli is in the oven, prepare your peanut sauce by whisking all of the ingredients together in a medium bowl.
To get your desired consistency, add 1/2tbsp of warm water at a time to thin.
Cover and set aside until ready to use.
- Prepare your rice mixture * (If you’re cooking your grains from raw form, start cooking them right before you put the broccoli in the oven.)
- In a large skillet, add oil and heat over medium heat until very hot.
Drain the tofu from the marinade, and carefully place each piece into the skillet. Turn the heat down to medium-low and cook until browned, flipping halfway – about 5 minutes.
- Add the slaw dressing to the slaw, and toss until incorporated.
Serve the completed dish by adding tofu, broccoli, slaw and peanut sauce over rice mixture. Enjoy!
*You can easily press a block of tofu by first draining the package of its liquids. Then, wrap the tofu in a thin towel and set in a large, shallow bowl. Place heavy items (like cookbooks and heavy pots) on top of the tofu, and let it sit for at least 30 minutes. Most, if not all, of any excess liquid should be eliminated from the tofu.
**The tofu marinade is from BudgetBytes. I tweaked the recipe a little based on what I had on hand, but credit goes to her!
Guys. It’s very rare that I try to emulate a recipe that I’ve had at a restaurant. This is for a couple of reasons-
- I don’t eat out much
- When I do eat out, it’s hardly ever anything to get worked up about because it’s usually pizza.
But lemme tell you when I say that Modern Market, a healthy fast casual restaurant, has nailed a tofu dish. I can’t/won’t eat tofu from just anywhere. Not everyone knows how to cook it right, so this is saying A LOT.
Modern Market has a ton of other veg friendly menu items, but the Buddha Bowl is one I always order! Here’s the description straight from their website-
"Warm heirloom rice, sesame glazed tofu, spicy roasted broccoli, carrot, citrus cabbage slaw, toasted peanut, cilantro, peanut mango sauce"
It should be noted that I made a few slight changes to my version. Heirloom rice is replaced with a grain/rice mixture, the broccoli isn’t spicy (but the peanut sauce is), no peanuts or cilantro, and mangos are out of season, so none of that either. It sounds like a lot of stuff I omitted, but I promise the flavor is so there!
There’s a quote out there that says something like you can’t cook well if you don’t eat out/ try new dishes. And while I don’t 100% agree with that, I do believe that if you’re in a cooking rut, going out to eat can be such a great resource to discover new foods + flavors!
What goes in this Modern Market Copy Cat Buddha Bowl?
- Cooked rice or grains (save yourself time and prep by using microwavable or instant rice)
- Marinated tofu
- Roasted broccoli
- Spicy peanut sauce
- Sweet, crunchy slaw mixture
This recipe takes A LOT of prep time, and we usually have a lot of dishes to do afterwards, but it’s well worth it, promise.