Buddha Bowl Asian Salad with Tofu

This salad is a healthy plant-based meal that’s perfect for any diet. It is a high-protein vegan lunch with superfood microgreens and four easy ingredients you can get from your local store.


  • Author: Andrew Neves
  • Prep Time: 10
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Category: Lunch
  • Method: Salad
  • Cuisine: International
  • Diet: Vegetarian


  • 4 oz kale microgreens
  • 4 oz carrot strips
  • 4 oz turnips (sliced)
  • 1/2 medium avocado
  • 1 12-oz package frozen shelled edamame, thawed
  • 2 7-oz packages Sriracha-flavored baked tofu, cubed
  • 1/2 cup spicy peanut vinaigrette


  1. Cut avocado in half and peel
  2. Put on an 8-inch plate and slice
  3. Steam edamame for about 10 minutes. Add to plate
  4. Wash kale microgreens. Arrange on plate
  5. Add 3.5 oz (1/4) of the baked tofu to the plate
  6. Cut the turnip into thin slices. Arrange on plate
  7. Add carrot strip to plate
  8. Finish with a pour o the spicy peanut vinaigrette
  9. Repeat for the next three plates
  10. Serve and enjoy

Keywords: microgreens, kale microgreens, carrot microgreens

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