Name: Tofu Buddha Bowl w/ Peanut Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 350 grams (12 ounce) block extra firm tofu (cut into half-inch cubes (use GMO free if possible)); 2 tablespoons low sodium soy sauce (or Tamari for gluten-free); 2 tablespoons arrowroot powder (or cornstarch); 1 teaspoon onion powder; 1 teaspoon garlic powder; 1/3 cup smooth peanut butter (the natural kind without added oil or sugar); 2 tablespoons rice vinegar; 2 tablespoons lime juice (approx. 1 lime); 2 tablespoons soy sauce (or Tamari for gluten-free); 1-2 cloves garlic (minced); 1/2 tablespoon fresh grated ginger; 1-2 tablespoons filtered water (to thin); brown rice, noodles, or quinoa; veggies like shredded purple cabbage, carrots, red bell pepper strips, halved grape tomatoes, sliced cucumber, avocado, green onion

Crispy tofu, savoury peanut sauce, grains, and fresh vegetables make this tofu buddha bowl unforgettable! With so many flavours and textures, this dish will quickly become your go-to lunch or dinner.

Two bowls of rice, veggies and crispy baked tofu.

Buddha bowls are some of my favourite dishes to make. They’re incredibly versatile, perfect for meal prep, and a great way to use up leftover veggies and grains that might be sitting in your fridge.

Like our Mexican buddha bowl and chili lime chickpea buddha bowl, you can expect a dish that’s packed with great taste, nutrients, protein, and wholesome goodness.

Jump to:

Ingredients + Substitutions
Instructions
Variations
Equipment
Storage
Expert Tips
More delicious vegan tofu recipes
📖 Recipe
FAQ

Chopsticks holding up tofu square with peanut sauce on top.

Ingredients + Substitutions

Here’s what you’ll need to make this tofu buddha bowl.

Ingredients to make tofu buddha bowl. — *See recipe card for quantities.*

Extra-firm tofu: No need to press your block of tofu if you’re using extra-firm. I tried this dish both ways, and there was a very minimal difference.
Soy sauce: For salty umami flavour, or use Tamari to make the dish gluten-free.
Arrowroot powder: This gives the baked tofu a crispy coating. You may also use cornstarch or brown rice flour.
Spices: Garlic powder and onion powder for added flavour. Do not add salt since the soy sauce is salty enough.
Peanut butter: Choose the natural kind of peanut butter with no sugar or oil added.
Garlic + ginger: Use fresh over powder if possible, for the best flavour.
Lime juice + rice wine vinegar: For tang and flavour. You may use apple cider vinegar if you don’t have rice vinegar on hand, with similar results.

Instructions

(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

Soy sauce being poured into bowl of tofu cubes.

Pour the soy sauce on top of the tofu cubes and gently mix. (photo 1)

Cubes of tofu in bowl with seasoning on top.

Then toss with the spices and the arrowroot powder. (photo 2)

Marinated tofu cubes on a baking sheet in a single layer.

Arrange them in a single layer and bake for 22-25 mins. (photo 3)

Meanwhile, combine all the peanut sauce ingredients in a small bowl. (photo 4)

Arrange your tofu buddha bowl with rice, noodles, or quinoa, and fresh veggies of your choice. Then drizzle the peanut sauce on top of the tofu, the entire bowl, or serve it on the side for dipping.

Two tofu buddha bowls with tofu, rice, cucumber, carrots, peppers and cabbage.

Variations

There’s no shortage of ways to mix up your tofu buddha bowl. This versatile dish can be customized to your liking by switching up any of its components.

Vegetables to try: Shredded green or red cabbage, shredded carrots, sweet bell pepper strips, cucumber, grape or cherry tomatoes, red onion, small broccoli florets, roasted sweet potato or butternut squash, mushrooms, edamame, asparagus, bok choy, kale, spinach, and/or avocado.
Add fresh herbs: Parsley, cilantro, dill, green onions, and/or chives.
Switch up the grains: Try brown rice, quinoa, rice noodles, farro, or couscous.
Want to change up the protein source? Use canned beans or chickpeas if you don’t have time to bake the tofu.
Not a peanut sauce fan? Use your favourite hummus to top your bowl or try it with cashew cream.

You may also use air-fried tofu for this peanut tofu buddha bowl.

Equipment

No tofu press is needed! 🥳

Use a baking tray lined with parchment paper or a silicone mat to bake your tofu, but make sure to leave plenty of space in between each piece.

Storage

If you have leftover tofu, grains, and veggies, store them in separate containers in your fridge for 3-4 days. Keep the peanut sauce in its own container as well to prevent your ingredients from getting soggy.

You may freeze extra tofu and peanut sauce in freezer-safe airtight containers for up to 3 months.

Expert Tips

No need to press the tofu if you’re using extra firm for this one. I’ve tried it both ways, and the difference was very minimal. That said, you may press it first if you’d like.
Do your best to cut the tofu cubes the same size for even cooking.
Make sure to arrange the cubes in a single layer with plenty of space in between so they crisp up nicely.

More delicious vegan tofu recipes

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Buon appetito

Rosa

📖 Recipe

FAQ

Are buddha bowls healthy?

Yes! They’re a great way to include a variety of wholesome ingredients and create a balanced meal. They’re usually made up of mostly veggies, plus some protein and healthy carbs.

Are buddha bowls cold?

They can be warm or cold or a mix of both.

Why are buddha bowls called buddha bowls?

There are two theories: 1. Because it’s a bowl packed so full and round like the belly of a Buddha. 2. Because a Buddha would walk around town with an empty bowl collecting a spoonful of food from each neighbour, resulting in a variety of different foods filling up the bowl.