Put together the best buddha bowl to your liking. This is just my favorite combination of the single components. There's only one rule here: simply take what you fancy, discard what you dislike and add your favorite ingredients to this bowl.
Cut bell peppers in halves and place on a baking sheet, skin side up. Roast in the oven for about 30 minutes at 400° F (200° C) or until skins are charred.
Remove from the oven and place in a bowl. Cover with plastic wrap or a lid and let sweat for a few minutes. When cool enough to handle, remove the skin and seeds of the peppers and cut into chunks.
Together with all the other ingredients, add to the bowl of a food processor and blend until smooth (or use an immersion blender).
Press tofu for at least 20 minutes. Cover tofu with paper towels or a clean kitchen towel and press between two plates, weighting down with a pan, can or something similar.
In the meantime prepare the marinade: In a bowl, combine tamari, garlic, ginger and turmeric. Cut pressed tofu into squares and marinade for about 30 minutes. Then roll tofu in sesame seeds and sear in a pan on both sides.
Cut carrot into noodles, using a spiralizer or a vegetable peeler.
Combine all the sauce ingredients and add to carrots. Mix thoroughly.
Sauté garlic in a pan with some oil (or water). Add broccoli, curry powder and seasonings of choice. Deglaze with some water and braise for 3-5 minutes. Fill pan with spinach leaves and toss until they wilt. Drizzle some lemon juice on top and add some nutritional yeast flakes to taste.
Serve with rice, chickpea curry, raw veggies etc. Enjoy!