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These Tofu Buddha bowls use classic Asian food ingredients like tofu, soy sauce, brown rice, veggies and a choice of almond butter dressing, peanut sauce or sweet tahini sauce!
The measurements below are for 4 tofu buddha bowls so depending on how many buddha bowls you want to make just multiply the measurements based on number of bowls you want, making it perfect for dinner and even for meal prep!
- Recipe for Tofu Buddha Bowls
- Ingredients
- How To Make A Buddha Bowl + Tofu
Recipe for Tofu Buddha Bowls
This Tofu Buddha Bowl is a delicious and simple high-protein bowl filled with different types of plant-based protein, vegetables and a delicious peanut sauce. This is a perfect healthy dish to make for your family or for you to make ahead of time as a meal prep.
Feel free to change up the dressing and the vegetables depending on your mood. I recommend using either my almond butter dressing, peanut sauce or sweet tahini sauce but any dressing will work well with this delicious bowl.
This recipe is vegan, dairy-free and can be made gluten-free.
Ingredients
- Tofu
- Soy Sauce
- Rice Vinegar (or apple cider vinegar)
- Oil
- Corn Starch
- Brown Rice
- Lentils
- Carrots
- Broccoli
- Cauliflower
- Smoked Paprika
- Garlic Powder
- Dressing Choices:
- almond butter dressing
- peanut sauce
- sweet tahini sauce
This recipe is vegan, dairy-free, and could be made nut-free and gluten-free.
How To Make A Buddha Bowl + Tofu
Prepare your Tofu Buddha bowl by cutting tofu into bite-sized pieces and place into a bowl or a container. Add soy sauce and rice vinegar and let it marinate for about 15 minutes, or longer if desired.
Next, preheat the oven to 400 degrees F and wash, peel and cut carrots, broccoli and cauliflower.
Then, add vegetables on a large lined baking sheet, and drizzle on oil and mix well. Add smoked paprika, garlic powder and salt and pepper and toss well to coat. Cook in the oven at 400 degrees F for about 15-20 minutes (tossing once halfway) or until roasted to your liking.
After marinating the tofu, add 1/2 tbsp oil and mix well. Sprinkle on cornstarch and place onto another lined baking sheet (in a single layer, so the tofu pieces are not touching each other). Cook in the oven at 400 degrees F for about 25-30 minutes, flipping the pieces halfway.
Prepare your Buddha Bowl dressing such as almond butter dressing, peanut sauce or sweet tahini sauce
Once tofu and vegetables are cooked, evenly distribute the rice, lentils, vegetables and tofu into 4 bowls. Top with the PB2 Peanut Sauce and enjoy!
If meal prepping, store the bowl into a tightly sealed container in the fridge for up to 4-5 days and keep the sauce separately to add when ready to eat.
Tofu Buddha Bowls
These Tofu Buddha bowls use classic bowl ingredients like tofu, soy sauce, brown rice, and veggies! This recipe is for 4 tofu Buddha bowls.
Print Pin Rate
Course: Main Course
Cuisine: Vegan
Keyword: bowl, Buddha, tofu
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Servings: 4
Calories: 466kcal
Equipment
Over or air fryer
Knife & Cutting Board
Bowl
Baking Sheet
Measuring Spoons
Measuring cups
Ingredients
- 2 cups brown rice cooked
- 2 cups brown or green lentils cooked or canned (around 1 can), drained and rinsed
- 2 cups carrots cut into chunks
- 4 cups broccoli chopped into bite-sized chunks
- 2 cups cauliflower chopped into bite-sized chunks (optional; use more broccoli if not using)
- 1 tbsp oil
- 1 tsp smoked paprika
- 1 tbsp garlic powder or other seasonings
- Salt & pepper to taste
CRISPY TOFU:
- 1 block tofu extra firm, around 400g, cut into bite-sized chunks
- 2 tbsp soy sauce or gluten-free alternative
- 1 tbsp rice vinegar or apple cider vinegar
- 1/2 tbsp oil
- 1 tbsp corn starch
Instructions
Prepare your Tofu Buddha bowl by cutting tofu into bite-sized pieces and place into a bowl or a container. Add soy sauce and rice vinegar and let it marinate for about 15 minutes, or longer if desired.
Next, preheat the oven to 400 degrees F and wash, peel and cut carrots, broccoli and cauliflower.
Then, add vegetables on a large lined baking sheet, and drizzle on oil and mix well. Add smoked paprika, garlic powder and salt and pepper and toss well to coat. Cook in the oven at 400 degrees F for about 15-20 minutes (tossing once halfway) or until roasted to your liking.
After marinating the tofu, add 1/2 tbsp oil and mix well. Sprinkle on cornstarch and place onto another lined baking sheet (in a single layer, so the tofu pieces are not touching each other). Cook in the oven at 400 degrees F for about 25-30 minutes, flipping the pieces halfway.
Prepare your Buddha Bowl dressing such as almond butter dressing, peanut sauce or sweet tahini sauce
Once tofu and vegetables are cooked, evenly distribute the rice, lentils, vegetables and tofu into 4 bowls. Top with the PB2 Peanut Sauce and enjoy!
If meal prepping, store the bowl into a tightly sealed container in the fridge for up to 4-5 days and keep the sauce separately to add when ready to eat.
Nutrition
Calories: 466kcal | Carbohydrates: 68g | Protein: 27g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Sodium: 600mg | Potassium: 1200mg | Fiber: 17g | Sugar: 8g | Vitamin A: 11496IU | Vitamin C: 108mg | Calcium: 234mg | Iron: 7mg
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