Description
A nourishing and colorful Savory Tofu Buddha Bowl packed with crispy tofu, creamy avocado, sautéed kale, and wholesome grains, perfect for a balanced plant-based meal.
Ingredients
Units
Scale
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 2 tablespoons soy sauce or tamari
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon olive oil (for sautéing)
- 2 cups chopped kale
- 1 teaspoon garlic, minced
- 1 cup cooked brown rice or quinoa
- 1 ripe avocado, sliced
- 1/2 cup shredded carrots
- 1/4 cup red cabbage, thinly sliced
- 1 tablespoon sesame seeds (optional)
- 2 tablespoons tahini or peanut sauce (optional, for drizzling)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss tofu cubes with soy sauce, sesame oil, and cornstarch until evenly coated.
- Spread tofu on the baking sheet and bake for 25–30 minutes, flipping halfway, until golden and crispy.
- While tofu bakes, heat olive oil in a skillet over medium heat. Add garlic and sauté for 30 seconds.
- Add kale and a pinch of salt, cooking until wilted and tender, about 3–5 minutes. Set aside.
- To assemble the bowl, divide the cooked rice or quinoa between bowls.
- Top with baked tofu, sautéed kale, avocado slices, shredded carrots, and red cabbage.
- Drizzle with tahini or peanut sauce and sprinkle with sesame seeds if using. Serve immediately.
Notes
- Press tofu for at least 15 minutes to remove excess moisture for better crispiness.
- Customize with your favorite grains or vegetables.
- Use tamari for a gluten-free version.
- Great for meal prep—store components separately and assemble when ready to eat.
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 4g
- Sodium: 530mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 0mg