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Tofu Buddha Bowl

Crispy Baked Tofu Buddha Bowl Recipe

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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 512
Ingredients Method Notes

Ingredients
  

  • 1 block (14 to 16 oz) extra-firm tofu
  • 3 tbsp soy sauce or tamari
  • 2 tbsp maple syrup
  • 1 tbsp toasted sesame oil
  • 1 tbsp cornstarch
  • 1 cup quinoa, rinsed
  • 2 cups small broccoli florets
  • 1 large carrot, julienned or shaved
  • 1 avocado, sliced
  • ½ cup shelled edamame
  • ¼ cup tahini
  • 3 tbsp fresh lemon juice
  • 1 small garlic clove, grated
  • 3 to 4 tbsp warm water
  • Pinch of salt

Method
 

  1. Preheat the oven to 400°F (200°C). Press the drained tofu for 10 minutes, cut into 1-inch cubes, and toss with the soy sauce, maple syrup, and sesame oil; marinate 5 minutes.
  2. Drain excess marinade, toss tofu with the cornstarch, spread on a parchment-lined sheet, and bake 15 minutes. Flip and bake 10 to 15 minutes more until deeply golden and crisp.
  3. Boil 2 cups salted water, add rinsed quinoa, cover and simmer 12 to 14 minutes. Rest off heat 5 minutes, then fluff.
  4. Slice avocado and shave the carrot. Have broccoli and edamame ready.
  5. Whisk tahini, lemon juice, grated garlic, salt, and warm water until smooth and pourable.
  6. Divide quinoa among bowls, top with tofu, broccoli, carrot, edamame, and avocado. Drizzle with the dressing and serve immediately.

Notes

The tahini dressing tastes even better after 30 minutes rest, so make it earlier if you have the time. For warm broccoli, steam or roast the florets while the tofu bakes.