OMB (Oh My Buddah) bowl!


This is my favourite way to use up whatever veggies I have on hand.  A combo of cooked and raw vegetables and greens, spicy Korean tofu, sauerkraut, rice or quinoa, topped with a sweet chilli almond butter sauce! I topped brown rice with sautéed onions and  a whole head of chard, chopped raw carrots, raw red cabbage, avocado, and cilantro; however you can use any combination of veggies. Roasted yams, steamed broccoli or cauliflower would be delicious as well.  Rice noodles are a nice change from rice. I make up a big batch of the chilli sauce for the tofu so that is readily available. It is pretty much delicious on everything!

serves 4

  • 2 cups of cooked brown organic rice or quinoa
  • 1 recipe of korean tofu (follows)
  • 1 recipe of sweet chilli almond sauce (follows)
  • 1 cup thinly sliced red cabbage
  • 2 yellow onions, thinly sliced, sautéed with 1 head of chopped red chard and a pinch of salt.
  • 3 medium sized carrots, chopped or grated
  • 1 ripe but firm avocado, cubed
  • 1/2 cup of raw sauerkraut
  • cilantro, chopped to garnish


Begin by cooking the rice or quinoa while you prepare the rest of the ingredients.

The Korean Tofu:

You can buy this paste in any Asian grocery store but if you can’t find it, use Sriracha.


  • 3 Tbsp. of tamari
  • 2 Tbsp. mirin (japanese rice wine similar to Sake but lower in alcohol)
  • 2 Tbsp. of gochujang paste or sriracha
  • 2 Tbsp. rice vinegar
  • 2 tsp. toasted sesame oil
  • 1 tsp. finely grated fresh ginger
  • 1 Tbsp. honey
  • 1 block of organic extra-firm tofu
  • 2 Tbsp. olive oil

Whisk all ingredients together in a small bowl. Store in a covered container in the fridge. Cut the tofu into one cm. cubes. Heat 2 tbsp. olive oil in a fry pan. Add the tofu and one recipe of the korean hot sauce. Saute until all of the liquid has been absorbed and the tofu is lightly browned.

Set aside while you prepare the almond butter sauce.






Sweet Chilli Almond Sauce:

  • 3/4 cup of almond butter
  • 11/2 cups of water
  • 1 clove garlic, minced
  • 1/4 tsp. red chilli flakes
  • 1 tbsp. finely grated fresh ginger
  • 1/4 cup of tamari
  • 1/4 cup of maple syrup


Combine all ingredients in a medium sized saucepan. Whisk over medium heat until fully combined. Simmer stirring often for an another 10 minutes until the sauce thickens. Add more water if necessary if it thickens too much. It should be thick but pourable!  Remove from the heat. Re-heat just before serving.



To assemble:

Divide cooked rice or quinoa amongst 4 bowls. Top with sautéed onion and chard, raw carrots, sliced red cabbage, prepared tofu, sauerkraut, and avocado.

Top with a generous serving of sweet chilli almond sauce. Sprinkle with chopped fresh cilantro.


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