Soy-Soba Buddha Bowls Are Nutritious


Fresh ginger, baby bok choy, dry-roasted edamame, yellow bell pepper and nutritious soba noodles make these vegan Buddha Bowls an easy (and delicious) win for lunch or dinner.


1 (12- to 18-ounce) package firm or extra-firm water-packed tofu
¼ cup finely chopped shallots
4 Tbs. toasted sesame oil, divided
2 Tbs. low-sodium soy sauce (organic)
1 Tbs. minced fresh ginger
¼ tsp. crushed red pepper
4 heads baby bok choy, halved lengthwise
1 yellow bell pepper; stemmed, quartered and seeded
4 ounces dried soba noodles
½ cup coarsely shredded carrot
½ cup dry-roasted edamame
1 Tbs. sesame seeds, toasted


3 Tbs. rice vinegar
2 Tbs. agave nectar


1. Drain tofu; pat dry. Cut tofu into 1-inch slices; place in a rectangular baking dish. In a small bowl combine shallots, 3 tablespoons sesame oil, soy sauce, ginger and crushed red pepper. Set aside 2 tablespoons of mixture. Spoon half of remaining mixture over tofu; carefully flip slices and spoon remaining mixture over tofu. Cover and chill 1–4 hours.

2. Brush bok choy halves with remaining 1 Tbs. sesame oil. Preheat grill to medium heat. Place tofu slices on grill rack directly over heat (reserve marinade in dish). Add bok choy and bell pepper to grill. Grill bok choy 3–5 minutes or until wilted, turning once. Grill tofu 5–10 minutes or until nice grill marks appear, carefully turning once halfway through. Grill pepper quarters 10–12 minutes or until crisp-tender, turning once. Remove food from grill when done.

3. Meanwhile, cook soba noodles according to package directions. Drain; rinse with cold water. For dressing, combine leftover marinade from tofu dish with reserved 2 Tbs. marinade. Whisk in rice vinegar and agave nectar. Toss 3 Tbs. dressing with noodles.

4. Thinly slice grilled tofu, pepper quarters and bok choy. Add grilled vegetables, carrots and edamame to bowls; toss to incorporate. Divide noodle mixture and grilled tofu among four serving bowls. Drizzle about 1 Tbs. dressing over each bowl. Sprinkle with sesame seeds.

PER SERVING (2 cups): 393 cal, 17g fat (6g mono, 7g poly, 4g sat), 0mg chol, 673mg sodium, 42g carb (6g fiber, 9g sugars), 19g protein

This recipe by Laura Marzen, RD was provided by New Hope Network with photos by Lori Eanes. FoodTrients is a member of the New Hope Influencer Co-op, a network of health and wellness bloggers committed to spreading more health to more people.

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Combining her passion for food and a lifelong commitment to promoting a healthy lifestyle, Grace O has created FoodTrients®, a unique program for optimizing wellness. Grace O is a fusion chef with a mission: to cook up recipes for sustaining a long and joyful life that are built on a foundation of anti-aging science and her work in the health care industry. Mixing foods and unique flavors culled from a lifetime of travels from Asia to Europe and America, Grace O encourages young and old to celebrate a full life that embraces diversity. Lifestyle tips, age-defying recipes, and secrets of the healing properties of food are the centerpiece of FoodTrients™–all available through cookbooks, e-newsletters, and
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