Tofu & Chickpea Buddha Bowl

Tofu & Chickpea Buddha Bowl


Serves 4

  • 2 tbs coconut oil
  • 2 tbs Raptor Naturals Bombay Bonanza
  • 300g firm tofu cut into 3cm cubes
  • 1 can chickpeas, drained and rinsed
  • 1 cup coconut cream
  • 1 tablespoon tomato paste
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 3 cups cooked basmati rice
  • 1 cup cucumber chopped or sliced
  • 1 cup carrot, grated
  • 1/2 a red capsicum, deseeded and sliced
  • 1/4 red onion, thinly sliced
  • 4 tbs mango chutney
  • A handful of fresh coriander, chopped


  1. Heat coconut oil in a frying pan over medium high heat. Add Bombay Bonanza, tofu and chickpeas and stir fry for 5 minutes. Stir in coconut cream, soy sauce, tomato paste and sugar and cook at low heat for 5 minutes until the sauce is well combined. Season to taste and remove from heat.
  2. To assemble, divide cooked rice into 4 bowls. Add tofu and chickpeas into a third of the bowl and arrange the rest of the ingredients around the rest of the bowl. Finish with a spoonful of mango chutney and garnish with fresh coriander.