tofu buddha bowl

Tofu dreams really do come true. This vegan burrito bowl with spicy baked tofu, cilantro lime rice, roasted pepper, black beans and creamy avocado is the ultimate recipe for meal prep. This is the tofu bowl you've been waiting for. 

Spicy Baked Tofu Burrito Bowl

cilantro lime rice

black beans

avocado

red pepper

orange pepper

spicy tahini dressing

block extra firm tofu

tbsp sriracha

olive oil

coconut sugar sugar

tbsp corn starch

paprika

garlic powder

onion powder

tsp chili powder

sea salt

Preheat the oven to 400 degrees Fahrenheit. 

Remove the tofu from the package and drain out excess liquid. 

Place between two towels and put a heavy object on top (a few books, tea pot, pan etc) and let press for 5-10 minutes. I know its annoying, but it does help crisp up the tofu really well!

While the tofu is pressing, mix together the coconut sugar, arrowroot starch, spices and salt. 

Chop the tofu into cubes and add to a large mixing bowl. 

In a small bowl, mix together the oil and sriracha. 

Add half of the oil/sriracha mixture to the tofu and toss lightly. Set the rest aside and we'll use it later.

Toss with the spice/arrowroot mixture until well coated.

Add to a baking sheet lined with parchment paper. 

De-seed and chop the peppers into strips and place on the same baking sheet but away from the tofu (the tofu crisps best when it's not touching anything).

Drizzle the peppers with olive oil, just 1-2 tsp so they don't stick and add a sprinkle of salt.

Bake for 20 minutes and then brush the rest of the sriracha mixture on the tofu. 

Bake for 10-15 more minutes or until the tofu crispy on the outside and the peppers have softened.

Assemble the bowls with cilantro lime rice, black beans (warmed on the stove if desired), peppers, tofu, avocado, spicy tahini dressing, and salsa if desired.

These delicious, colourful buddha bowls are packed with nutrition and full of flavour! Enjoy these yummy bowls for a healthy and protein-rich plant-based meal.

Tofu Edamame Buddha Bowls

tofu

soy sauce or gluten-free tamari

black pepper

tablespoons almond butter

tablespoons sweet chili sauce

gluten-free tamari or soy sauce

teaspoon apple cider vinegar

cup light coconut milk

carrots, carrot

brown rice (1/2 cup per bowl)

If you don&#8217;t have cooked rice on hand, start preparing that now according to package instructions. Depending on the type of rice used, you may need up to 45 minutes to cook it.

To make the tofu, cube and toss with the soy sauce or tamari, black pepper and garlic powder. Prepare a baking sheet by either lining it with parchment paper or a silicone baking mat or using some non-stick cooking spray. Place the cubed tofu on the tray and bake for 30 minutes, flipping once halfway through.

To make the roasted cabbage, place the sliced cabbage on a large baking tray or two small ones in one layer. Sprinkle with salt and pepper and roast in the oven for 30-40 minutes until starting to brown and crisp. This can go in the oven at the same time as the tofu.

If you don&#8217;t have cooked edamame on hand, get that going after you get everything in the oven. Cook according to package instructions. It will only need a few minutes. Once cooked, just set aside until you&#8217;re ready to assemble the bowls.

To make the sauce, whisk the sauce ingredients together in a jar or container or add to a jar with a lid and shake vigorously until smooth and creamy.

Divide the cooked rice, grated carrot, cabbage, tofu and edamame between 4 bowls or storage containers. Finish them off with the sauce and serve right away or store in the fridge for up to 5 days (see notes on storing).

One of the most delicious dishes I have made. Highly recommend. 

I really enjoyed how easy yet delicious this recipe was to make for dinner. It all came together in 40 minutes, including prep! I loved that every part of this dish was seasoned to enhance each ingredient independently, but place them together and it becomes magical. Even my picky eater husband enjoyed it! The peanut sauce really pulls it all together. I used crunchy PB to for some satisfying crunchy bits. Already looking forward to making this again!

Wow! This is a complete corker of a recipe. The flavours are perfectly balanced and the oven-baked cabbage is a complete revelation. Who knew that oven-crispy cabbage could taste soooooo good?! I added some cauliflower too and use black GABA rice. This is a definite keeper.

Great recipe, thanks! I skipped the tofu but loved it!

This recipe was real tasty! My husband, son and I  loved it. I didn't have enough red cabbage so I added kale with it and cooked them together. All the ingredients came together beautifully. It was like a meal you would order at your favourite restaurant. Thank you for another amazing recipe.

This.is.so.yummy!!!! Every element of this combined makes a delicious, colourful and filling bowl. The tofu was my favourite - the marinade, as simple as it is, reminded me of chicken nuggets and I was in heaven! I will definitely make the tofu portion of this recipe for other dishes. 

I made this for a very filling and satisfying supper!  The sauce is ah-mazing! Thank you!

Great bowl but I would cook the tofu and cabbage for way less time! Tofu came out tough and gross. Like less than half the time. Would love to know an oil alternative for those of us who are fine with oil? With those modifications though would be super good! 

So yummy and so simple...and fantastic cold the next day! Definitely wait until you're ready to eat it to add the sauce so it doesn't just soak into the rice....you want to really taste it because it's so good! I usually modify recipes but this was perfect as-is. I would be perfectly happy paying for this in a restaurant. Thank you for sharing this great recipe!

This Miso Tofu Bowl  can be made with tofu (or salmon or chicken) and veggies on a sheet pan, with a flavorful Miso Marinade. Vegan adaptable!  (Updated 3/2022)

Miso Tofu Bowl 

carrots-

asparagus (about 7 oz.) or sub green beans

tofu – extra firm (or add salmon

salt and pepper and optional chili flakes

avocado, sliced

beet cabbage sauerkraut (optional,

microgreens or sprouts

Garnish options- thin radish slices, toasted sesame seeds, or furikake, roasted cashew, ¼ cup cilantro, scallions or chives

Serve over Seasoned Rice, Black rice

sesame oil

miso

ginger

garlic

tablespoons rice vinegar

maple syrup

orange zest

orange juice

Preheat oven to 425F. If serving over a grain or noodle, cook according to the package directions.

Make the marinade, blending all ingredients in a blender until smooth.

Slice carrots into 1 inch strips by slicing the carrot in half lengthwise and then each halve into 2 -4 strips (depends on the size of your carrots) cut the strips into approximate 1 inch sections (or a size that will easily fit into your mouth!)  Slice asparagus in 1-2 inch sections.  Blot tofu with paper towels and slice into ¾- 1 inch slices, blot again.

Line a sheet pan with parchment.  Toss carrots with 1-2 tablespoons of glaze in a bowl, give a quick toss, spread out in single layer on the sheemt pan. Repeat this process with the tofu and asparagus.  Spoon a little more glaze on top of the tofu (or salmon chicken) and season with salt and pepper and add chili flakes, if desired.

Bake in the preheated oven checking after 15 minutes.  If the asparagus is thin, it may be ready to take out now.  (Use thick asparagus if you don&#8217;t want to bother with removing halfway through).  Tofu and carrots will take about 25 minutes.  Remove from oven.

Build the bowl- on top of rice, grains or noodles, arrange tofu, carrots, asparagus, avocado, micro-greens, beet kraut (or kimchi or cucumber kimchi pickles!)

Thanks Terry, I'm glad you are enjoying the weekly emails! I'm excited to hear how it goes with the lemongrass- I think we have a similar climate here, so curious to see if you can grow it! Spring here has been slow. It's still cold, but despite this, blossoms have begun their opening. It really is a site to behold. Have a beautiful weekend!

This glaze was quite tasty and delicious on chicken. I found the vinegar to be a bit overwhelming so in the future I will cut it back to 1.5TB. I think adding a bit of cornstarch would make it into a nice dipping/drizzling sauce as well. 

km

Delicious!! Always looking for new ways to make tofu that isn't stir fry and this was great! Served with some soba noodles for my partner and zuchinni noodles for me.

delicious, fast and easy.  I made this with salmon, tofu and fingerling yams.  It pleased the whole family.

This is the first time I have ever posted a review. I felt compelled. 

This recipe is wonderful, quick and flexible. I use other vegetables, too (whatever I have on hand.) The presentation is always lovely.  

Thank you, Sylvia.

Great recipe, full of flavor. You make cooking fun. When it is my turn to cook, I immediately go to you, weather it be the weekly suggestions or your web site.
Thanks so much for sharing.

It was wonderful - thank you so much, Sylvia.
I have a beginner question on tofu: what is your opinion on using some kind of a press device to remove some of the water? I used the extra firm (non-pressed), and it was great, but my friend always does it. Thank you!

That's what I thought (and did) - to leave some moisture in. Thank you! 👍🏻 🌸

Yet another winner from FAH!  We really enjoyed the combination of flavors.  I found beet cabbage kraut in the store. The furikake was a nice addition.  Because I love sauces, I added a bit of the leftover marinade to the finished dish, which included the seasoned rice.

This dressing is unbelievable. 
I needed to do an appetizer for a Japanese meal, so I used your dressing as a dip! My veggies were daikon radish slices (sprinkled with sumac), cucumber slices (sprinkled with rice wine vinegar and onion), and par-boiled carrot slices (sprinkled with sesame seed).
The dip was devoured, and everyone wanted to get the recipe! Yes, they all have your website now! it is the best!
Thanks!

Oh, this is as yummy as it is beautiful! I made double the dressing, and have used it as a dip for raw veggies, and as a salad dressing. Delicious!

These Peanut Tofu bowls are packed with plant-based protein for a healthy easy meal!

Peanut Tofu Bowls

block of firm or extra-firm tofu (12-14 ounces)

avocado oil

cornstarch

red onion, thinly sliced

white vinegar

water

tbsp sugar

salt

peanut butter

tbsp water

soy sauce

lime juice

tsp sriracha

rice

cucumber, sliced

edamame beans

peanuts

Make the tofu

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Drain the tofu and cut into cubes. Then toss the tofu with 1 tbsp avocado oil and 2 tbsp cornstarch. Evenly scatter on a baking sheet and bake for 25-30 minutes, until golden brown and crispy.

Pickle the onions

Mix the vinegar, water, sugar and salt together in a bowl or jar. Add the onions and let sit for at least 30 minutes, or overnight.

Make the sauce

Mix the sauce ingredients together until smooth and creamy. If the sauce is too thick add a bit more hot water.

Assemble the bowls

Add some rice to the bottom of the bowl. Top with tofu, cucumber, edamame, pickled onions, crushed peanuts and peanut butter sauce.

Your Satay sauce look incredible Jess! You truly always have the best lunch recipes!

This bowl looks and sounds so good to me! Totally love the ingredients and combination with crispy tofu and peanuts 😍 Great recipe, Jess!❤️

Hi! This dish is lovely! I saw in the description that it is Thai cuisine, but satay is actually an Indonesian dish. Does this particular dish have a Thai spin on it?

Omg! Super satisfying and delicious. I love all kinds of bowls

Top 4 tofu buddha bowl recipes from across the web

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Top Tags

Spicy Baked Tofu Burrito Bowl

Tofu Edamame Buddha Bowls

Miso Tofu Bowl

Peanut Tofu Bowls

Top 4 tofu buddha bowl recipes from across the web

The most viewed tofu buddha bowl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Baked Tofu Burrito Bowl

Tofu Edamame Buddha Bowls

Miso Tofu Bowl

Peanut Tofu Bowls

The most viewed tofu buddha bowl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine