Crispy Tofu Buddha Bowl

$- 1 block (14 oz) firm tofu, pressed and cubed - 2 tablespoons cornstarch - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 cup cooked quinoa - 1 cup kale, chopped - 1 carrot, julienned - 1 cup edamame, shelled - 1 avocado, sliced - ½ cup cherry tomatoes, halved - 2 tablespoons tahini - 1 tablespoon lemon juice - Salt and pepper to taste - Sesame seeds for garnish - Optional: chili flakes for heat When making a Crispy Tofu Buddha Bowl, the ingredients are key to great taste. Start with firm tofu. Press it well to remove extra water. This helps it crisp up nicely. Cornstarch is your friend here. It makes the tofu crunchy when baked. Toss the tofu cubes in soy sauce and sesame oil to give them flavor. Quinoa adds a nutty base. It’s full of protein and pairs well with the other veggies. Kale brings a bright green color and lots of vitamins. Steam it just enough to soften. Carrots add a nice crunch. Julienne them to keep the texture light. Edamame gives a protein boost. It’s also fun to eat! Avocado adds creaminess. Slice it just before serving to keep it fresh. Cherry tomatoes bring a sweet touch. Halve them for easy eating. For your dressing, tahini and lemon juice mix well. It’s simple but adds great taste. Season with salt and pepper. Finally, sprinkle sesame seeds for a nice finish. If you like some heat, add chili flakes! For the full recipe, check out the detailed cooking steps. Enjoy this healthy and tasty meal idea! To start, press the tofu to remove excess water. Place it between two plates or cutting boards, and add a weight on top. Leave it for about 15 minutes. This step is key for a firmer texture. Next, marinate the pressed tofu. In a bowl, mix soy sauce and sesame oil. Add the tofu cubes, and gently toss until they are fully coated. Let it sit for at least 10 minutes to soak in the flavor. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Spread the marinated tofu evenly on the sheet. Bake for 25-30 minutes. Flip the tofu halfway through to ensure even cooking. You'll want it golden and crispy. For maximum crispiness, sprinkle cornstarch on the tofu before baking. The cornstarch helps create a crunchy crust. Make sure the tofu is in a single layer on the sheet, so it bakes evenly. Now it's time to build your bowl! Start with a base of cooked quinoa. Layer on the steamed kale, julienned carrot, shelled edamame, sliced avocado, and halved cherry tomatoes. This makes the bowl colorful and tasty. For the finishing touch, drizzle the tahini dressing over the top. To make the dressing, whisk tahini, lemon juice, salt, and pepper in a small bowl. If it’s too thick, add a splash of water to thin it out. Finally, sprinkle sesame seeds for crunch. If you like heat, add chili flakes for a spicy kick. Enjoy your Crispy Tofu Buddha Bowl! For the full recipe, check the earlier section. To get that perfect crispy tofu, cornstarch is your best friend. When you coat the tofu cubes in cornstarch, it creates a crunchy layer. This layer seals in moisture while baking. It keeps the inside tender and the outside crispy. For even cooking, flipping your tofu is key. Halfway through baking, gently turn the cubes. This helps all sides cook evenly and become golden brown. For the tahini dressing, you want to get the right consistency. Start with tahini and add lemon juice. Mix well, then add a splash of water if it feels too thick. Taste and adjust with salt for flavor. If you want variety, try other dressings. Soy sauce mixed with a bit of ginger is tasty. Or use a simple olive oil and vinegar mix for a lighter touch. Pair your Buddha bowl with other grains like brown rice or barley. These add texture and more nutrients. You can also add seasonal vegetables, like roasted sweet potatoes or zucchini. For side dishes, consider a fresh salad or soup. A light miso soup works well and adds warmth. Enjoying these sides with your bowl makes for a complete meal. {{image_2}} You can swap tofu for tempeh or seitan. Both give a hearty bite. Tempeh has a nutty taste, while seitan mimics meat texture. You can also add chickpeas for extra protein. They boost nutrition and add creaminess. Feel free to use seasonal veggies. Bell peppers, zucchini, or sweet potatoes can add great flavor and color. Other leafy greens like spinach or Swiss chard work well too. They are packed with nutrients and keep the meal fresh. Consider adding spices or herbs for extra flavor. A pinch of cumin or paprika can elevate the dish. You can also mix in international flavors. Try kimchi for a spicy kick or sriracha for heat. These additions make your bowl unique and exciting. Explore these variations to create your own perfect Crispy Tofu Buddha Bowl. For the full recipe, check out the detailed steps! To keep your Crispy Tofu Buddha Bowl fresh, use airtight containers. Glass containers work well, as they do not retain odors. First, let the bowl cool to room temperature. Then, separate the tofu from the veggies and grains. This helps prevent sogginess. Store each component in its own container. Place the tofu in a single layer to keep it crispy. You can store the leftovers in the fridge for up to three days. When reheating your bowl, aim to restore the crispy texture. The oven is your best friend here. Preheat it to 350°F (175°C). Spread the tofu on a baking sheet and heat for about 10-15 minutes. This method revives the crunch. For the veggies and grains, microwave them in short bursts. Heat them separately to avoid steaming the tofu. Enjoy your meal just as fresh as when it was made! Yes, this Buddha bowl is vegan by default. You can use plant-based ingredients. For the dressing, swap tahini with any nut butter if you prefer. You can also use a mix of vinegar and oil for a simple dressing. There are many dairy-free options that work well, like almond yogurt or coconut yogurt. To keep your tofu crispy, press it first. Use a clean kitchen towel or paper towels to absorb excess moisture. A tofu press works great too. After pressing, marinate the tofu in soy sauce and sesame oil. Baking at the right temperature is key. Bake at 425°F and flip halfway for even crispiness. You can add grains like brown rice or farro to bulk it up. Legumes like black beans or chickpeas add protein and fiber. You can also mix in dense veggies, like sweet potatoes or broccoli. For a heartier meal, try adding nuts or seeds on top. This blog post guides you on creating a tasty Buddha bowl with crispy tofu. You learned about the essential ingredients, step-by-step instructions, and tips for great results. I shared ways to customize your bowl with different flavors and proteins. Remember, the key is to press the tofu well and bake it for crunch. Enjoy experimenting with veggies and dressings. These bowls are not only healthy but also fun to make and enjoy. Try it out, and you'll find a new favorite meal!$

Satisfy your cravings with this Crispy Tofu Buddha Bowl recipe! Packed with flavor and nutrition, this vibrant dish features golden, oven-baked tofu, nutritious quinoa, and fresh veggies like kale and avocado. Drizzled with a creamy tahini dressing, it's perfect for a healthy meal. Ready to elevate your dinner? Click through to discover the full recipe and enjoy a colorful, plant-based feast that’s as delicious as it is nourishing!

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Ingredients

1 block (14 oz) firm tofu, pressed and cubed

2 tablespoons cornstarch

2 tablespoons soy sauce

1 tablespoon sesame oil

1 cup cooked quinoa

1 cup kale, chopped

1 carrot, julienned

1 cup edamame, shelled

1 avocado, sliced

½ cup cherry tomatoes, halved

2 tablespoons tahini

1 tablespoon lemon juice

Salt and pepper to taste

Sesame seeds for garnish

Optional: chili flakes for heat

Instructions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a medium bowl, combine the pressed tofu cubes, soy sauce, and sesame oil, tossing to coat.

Sprinkle the cornstarch over the marinated tofu and toss gently until evenly coated.

Spread the tofu cubes in a single layer on the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden and crispy.

Meanwhile, steam the chopped kale for 3-5 minutes until wilted.

In a large bowl, layer the cooked quinoa, steamed kale, julienned carrot, edamame, sliced avocado, and cherry tomatoes.

In a small bowl, whisk together tahini, lemon juice, salt, and pepper until smooth. If desired, add a splash of water to thin the dressing.

Once the tofu is crispy, remove it from the oven and allow it to cool slightly before adding it to the bowl.

Drizzle the tahini dressing over the entire bowl and sprinkle with sesame seeds and chili flakes if using.

Serve immediately, mixing everything together before enjoying!

Prep Time: 20 mins | Total Time: 50 mins | Servings: 2