Tofu Buddha bowls offer a celebration of flavor and texture, all while being a nourishing and satisfying meal. This Tofu Buddha Bowl with Peanut Sauce comes together in about 45 minutes, making it an excellent option for a weeknight dinner or meal prep. The combination of crispy tofu and creamy peanut sauce creates a delightful contrast that elevates the entire dish.
This recipe is perfect for anyone seeking a wholesome, plant-based meal that bursts with color and nutrition. It’s an ideal choice for lunch or dinner and can be made ahead of time, allowing for easy storage and reheating throughout the week.
Why You’ll Love This Recipe
- The crispy tofu provides a satisfying crunch that complements the soft vegetables.
- Making your own peanut sauce allows for flavor adjustments to suit your taste.
- It’s a vibrant dish packed with nutrient-dense ingredients for a well-rounded meal.
- The recipe is easily customizable to fit various dietary needs and preferences.
What You’ll Need
Here’s everything you need to create this delicious Buddha bowl.
For the Salad
- 16 oz (450g) extra-firm tofu
- 1 tbsp soy sauce (or tamari for a gluten-free option)
- 1 tbsp sriracha
- Freshly cracked black pepper, to taste
- 1 tsp vegetable oil (for greasing the baking sheet)
- 1 cup cooked white rice*
- 1 cup red cabbage, thinly sliced
- 1/2 cup edamame beans, blanched
- 1 medium carrot, julienned
- 4-5 radishes, thinly sliced
- 1 medium ripe avocado, sliced
- Black and white sesame seeds, for topping (optional)
For the Dressing
- 1/4 cup smooth peanut butter
- 1/4 cup water
- 1-2 tsp soy sauce (or tamari for a gluten-free option)
- 1 tbsp sriracha
- 1 tsp sesame oil
- 2 tsp rice vinegar
- For best results, cook rice according to package instructions.
Substitutions & Swaps
- Tofu: Use tempeh for a firmer texture.
- Peanut butter: Almond butter works as a swap.
- Rice: Quinoa or cauliflower rice can be used instead.
- Sriracha: Chili garlic sauce is a great alternative.
How to Make It
Follow these simple steps to create your Buddha bowl.
Press the Tofu
Wrap the tofu in a kitchen towel or paper towels and place a heavy object on top. Let it press for 30 minutes to 2 hours to remove excess moisture.
Preheat the Oven
Preheat your oven to 390ºF (200ºC).
Prepare the Tofu
Cut the pressed tofu into 1-inch cubes and transfer them to a medium bowl. Add soy sauce, sriracha, and black pepper, then toss until well coated. Sprinkle with cornstarch and toss again until evenly dusted.
Bake the Tofu
Grease a baking sheet with vegetable oil. Spread the cubed tofu on the sheet, ensuring enough space between each piece for airflow. Bake for 20-25 minutes, flipping halfway, until golden and crispy.
Make the Peanut Sauce
In a small bowl, combine peanut butter, soy sauce, sesame oil, rice vinegar, and sriracha. Whisk until smooth and creamy, adjusting seasoning to your taste.
Assemble the Bowl
Start with a base of cooked rice in a large bowl. Layer with crispy tofu, sliced vegetables, and avocado. Drizzle generously with peanut sauce and top with sesame seeds, if desired.
How to Store It
Fridge: Store in an airtight container for 3-4 days.
Freezer: No, best fresh for texture.
Reheat: Use a microwave for 1-2 minutes.
Tips for Best Results
- Ensure tofu is well-pressed to achieve optimal crispiness.
- Adjust the consistency of the peanut sauce with more or less water.
- Experiment with additional toppings like scallions or chopped peanuts for extra flavor.
- Let the bowl sit for a few minutes after assembling to allow flavors to meld.
Serving Suggestions
- Pair with a refreshing cucumber salad for a light meal.
- Serve alongside a warm miso soup for a comforting dinner.
- Enjoy with a slice of lemon or lime for a zesty twist.
