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Vegan Buddha Bowl ( And My Korean Inspiration)

4.60 from 5 votes

Tough to find someone who can forgive a serving of delicious fried rice. No wonder it has spawned so many variations. And so when I had this bottle of perfectly ripened Kimchi sitting in the fridge for the last two months, I just had to try this Kimchi fried rice. Super quick to make when you a day old rice in the fridge. Crisp up some tofu and add twice the quantity of vegetables to turn it into a balanced Buddha bowl. Nirvana guaranteed!!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Recipe CategoryVegan
Served AsBrunch, Lunch
Recipe Taste Savoury, Tangy
Servings 2


  • For the Kimchi Fried Rice - 2 cups cooked rice refrigerated
  • 1 cup vegan Kimchi
  • 1 tsp soy sauce
  • 1 tsp rice vinegar
  • 2 fat garlic cloves
  • 2-3 scallions
  • 2 tsp cooking oil
  • Salt
  • Korean chili flakes add to taste
  • Others - 100 grams tofu cut into thin triangles
  • 1 cup mixed Peppers
  • 1 cup purple cabbage
  • 1 pink radish
  • 1/2 cup baby spinach
  • 2-3 tsp toasted sesame seeds


  • Heat the oil in a wok.
  • Add garlic and fry till fragrant.
  • Add the kimchi and fry for a minute.
  • Add soy sauce, rice vinegar , chili flakes and saute for another minute.
  • Toss in the rice and stir it in a high flame for 5-6 mins till it becomes brown in places. Sprinkle chopped scallions on top.
  • Heat a skillet. Pour in a little oil and add the tofu slices in a spread out manner. It will take 5-6 mins for the tofu to crisp up on both sides.
  • Take a large bowl, fill it 2/3rd with the raw vegetables. Sprinkle a little salt on top and squeeze in some lime juice.
  • Put in half of the fried rice and put half of the crisp tofu over it. Sprinkle the toasted sesame seeds. Serve.

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4.60 from 5 votes

Sweta Biswal
Sweta Biswal

From authentic recipes from Odisha to low calorie delights, I blog and share it. It is a reflection of my healthy eating and living habits.

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