Introduction

This vibrant Buddha bowl combines crispy baked tofu with fresh vegetables, nutty quinoa, and a tangy sesame ginger dressing. Its a complete meal packed with plant-based protein, fiber, and colorful nutrients that will leave you satisfied and energized.

Why You’ll Love This Recipe

This recipe transforms simple ingredients into a restaurant-quality meal that tastes as good as it looks. The crispy tofu provides satisfying texture while the homemade ginger dressing ties everything together with bold, zesty flavor. Plus, its easily customizable with whatever vegetables you have on hand.

Ingredients

• 1 block extra-firm tofu, pressed and cubed
• 2 tablespoons cornstarch
• 2 tablespoons sesame oil, divided
• 1 cup uncooked quinoa
• 2 cups water
• 2 cups purple cabbage, shredded
• 1 large carrot, julienned
• 1 cup edamame, shelled
• 1 avocado, sliced
• 2 tablespoons sesame seeds
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon maple syrup
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 1 teaspoon sriracha
• 2 green onions, sliced

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper. Toss cubed tofu with cornstarch until evenly coated, then arrange on the baking sheet. Drizzle with 1 tablespoon sesame oil and bake for 25-30 minutes, flipping halfway, until golden and crispy.
2. While tofu bakes, rinse quinoa and combine with water in a pot. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
3. Prepare the dressing by whisking together remaining sesame oil, soy sauce, rice vinegar, maple syrup, grated ginger, minced garlic, and sriracha in a small bowl. Adjust seasoning to taste.
4. Assemble bowls by dividing quinoa between four bowls. Top each with crispy tofu, shredded cabbage, julienned carrots, edamame, and avocado slices.
5. Drizzle generously with sesame ginger dressing, sprinkle with sesame seeds and sliced green onions. Serve immediately and enjoy.

Nutrition Information

Serving Size: 4 servings

Calories: 425

Protein: 18g

Serving Suggestions

Serve this Buddha bowl with a side of miso soup for a complete Asian-inspired meal. Add extra toppings like pickled radishes, nori strips, or crispy chickpeas for more texture. Pairs beautifully with green tea or sparkling water with lime.

Recipe Variations

Swap quinoa for brown rice, cauliflower rice, or soba noodles. Replace tofu with crispy tempeh or roasted chickpeas. Add roasted sweet potato, snap peas, cucumber, or bell peppers. Make it spicy by adding more sriracha or chili oil. For a nut-free version, use tahini instead of sesame oil in the dressing.

Chef’s Tips

Press tofu for at least 15 minutes to remove excess moisture for maximum crispiness. Make the dressing ahead and store in the fridge for up to one week. Prep all vegetables in advance for quick assembly. The tofu can be made ahead and reheated in the oven to restore crispiness. Double the dressing recipe as it works great on salads and grain bowls throughout the week.

Recipe Details

Prep Time: 20 minutes

Cook Time: 30 minutes