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.
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.
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Ingredients + Substitutions
Here’s what you’ll need to make this tofu buddha bowl.
- 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.)
Pour the soy sauce on top of the tofu cubes and gently mix. (photo 1)
Then toss with the spices and the arrowroot powder. (photo 2)
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.
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
Ingredients
For the crispy tofu
- 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
For the peanut sauce
- ⅓ 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
- ½ tablespoon fresh grated ginger
- 1-2 tablespoons filtered water to thin
For serving (optional)
- brown rice, noodles, or quinoa
- veggies like shredded purple cabbage, carrots, red bell pepper strips, halved grape tomatoes, sliced cucumber, avocado, green onion
Instructions
- Preheat the oven to 425℉/218℃ and line a baking sheet with parchment paper.
- Place the tofu cubes in a medium bowl and add the soy sauce. Gently mix to coat the pieces. Then add the arrowroot and spices and stir until evenly coated.
- Arrange the seasoned cubes in a single layer on your parchment-lined tray. Then bake for 15 minutes, flip the cubes, and bake for an additional 8-10 minutes, or until desired crispiness is reached.
- While the tofu is baking, add all the peanut sauce ingredients to a small bowl and mix until combined, adding 1-2 tablespoons of water to thin to your preferred consistency.
- Serve with fresh veggies of your choice, grain of choice, and drizzle each bowl with the peanut sauce, or serve it on the side for dipping.
Notes
- 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.
Nutrition
FAQ
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.
They can be warm or cold or a mix of both.
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.
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