Introduction

A vibrant and nourishing bowl featuring golden crispy tofu glazed with sesame ginger sauce, served over fluffy quinoa with rainbow vegetables and creamy tahini drizzle. This complete meal is packed with plant protein, fiber, and incredible flavors that will satisfy your taste buds and fuel your body.

Why You’ll Love This Recipe

This Buddha bowl checks all the boxes – its colorful, nutritious, and absolutely delicious. The crispy tofu has the perfect texture contrast with tender-crisp vegetables, while the sesame ginger glaze adds an irresistible umami punch. Plus, it comes together in under 40 minutes and meal preps beautifully for the week ahead.

Ingredients

• 1 block extra-firm tofu, pressed and cubed
• 1 cup quinoa, uncooked
• 2 cups broccoli florets
• 1 large carrot, julienned
• 1 red bell pepper, sliced
• 2 cups purple cabbage, shredded
• 3 tablespoons tamari or soy sauce
• 2 tablespoons maple syrup
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 2 tablespoons rice vinegar
• 3 tablespoons tahini
• 1 tablespoon lemon juice
• 2 tablespoons sesame seeds
• 2 green onions, sliced
• 3 tablespoons olive oil
• Salt and pepper to taste
• Water as needed

Instructions

1. Cook quinoa according to package directions with a pinch of salt. Fluff with fork and set aside.
2. Press tofu for 15 minutes, then cut into 1-inch cubes. Pat dry thoroughly with paper towels.
3. Whisk together tamari, maple syrup, grated ginger, minced garlic, sesame oil, and rice vinegar in a small bowl to make the glaze.
4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add tofu cubes in a single layer and cook without stirring for 4-5 minutes until golden brown on the bottom.
5. Flip tofu pieces and cook another 3-4 minutes until crispy on all sides. Pour half the glaze over tofu and toss to coat. Cook for 1 more minute until caramelized. Remove from heat.
6. Steam or blanch broccoli florets for 3-4 minutes until tender-crisp. Season with salt and pepper.
7. Make tahini sauce by whisking together tahini, lemon juice, and 2-3 tablespoons water until smooth and pourable. Add more water if needed.
8. Assemble bowls by dividing quinoa among four bowls. Arrange tofu, broccoli, carrots, bell pepper, and cabbage in sections on top.
9. Drizzle remaining sesame ginger glaze and tahini sauce over each bowl. Sprinkle with sesame seeds and green onions.
10. Serve immediately or store components separately for meal prep. Enjoy warm or cold.

Nutrition Information

Serving Size: 4 servings

Calories: 425

Protein: 18g

Serving Suggestions

Serve with extra sriracha or chili oil for heat lovers. Add sliced avocado for extra creaminess. Pair with miso soup or edamame as a starter. Garnish with fresh cilantro, crushed peanuts, or nori strips for additional flavor and texture.

Recipe Variations

Swap quinoa for brown rice, cauliflower rice, or rice noodles. Use tempeh or chickpeas instead of tofu. Try different vegetables like snap peas, edamame, cucumber, or roasted sweet potato. Make it gluten-free by using tamari instead of soy sauce. Add kimchi or pickled vegetables for probiotic benefits.

Chef’s Tips

Pressing tofu is essential for crispy results – use a tofu press or wrap in towels with heavy books on top. Make sure tofu is very dry before cooking. Do not overcrowd the pan or tofu will steam instead of crisp. Prep all components on Sunday for easy weekday lunches. Store components separately to prevent sogginess. The glaze can be made 3 days ahead and refrigerated.

Recipe Details

Prep Time: 20 minutes

Cook Time: 25 minutes