This bright & flavorful tofu Buddha bowl is made with a variety of fresh and flavorful foods including: vegetables, nourishing brown rice, and crispy tofu coated in a homemade sauce.
This tofu Buddha bowl recipe is perfect for an easy dinner or lunch.
It's full of so many different foods, flavors, and textures which keeps things exciting and undeniably delicious!
This recipe is great when served with my Vegan Summer Rolls.
Reasons You'll Love This Recipe
- Vegan: This recipe is made without any animal products which makes it vegan, plant-based, and vegetarian.
- Full of vegetables: If you're looking for an easy and delicious way to add more veggies into your diet, this is the perfect recipe! We use a variety of flavorful vegetables that will help you hit that daily quota.
- Perfect for meal prep: This recipe is so good when enjoyed fresh but is also a great meal prep dish. Store it for later and enjoy for an easy lunch or dinner.
Rice: We use brown rice in this recipe to add extra nutrients and help you feel fuller for longer.
Tofu: This recipe comes with its own tofu recipe to serve on top! If you prefer you can use any tofu recipe that you like best.
Vegetables: I love using a wide variety of vegetables in this recipe including: carrots, cucumbers, green onions, and two types of cabbage.
Herbs: Adding cilantro to this power bowl is a great way to brighten up the flavors and give an overall taste of incredible freshness.
Almonds: Shaved almonds are the perfect way to add extra protein and a great crunch!
See the recipe card below for a full list of ingredients and quantities.
Top Tip: One of the reasons this recipe works so well is because it's full of so many different flavors and textures. If you remove one of the ingredients I strongly recommend adding a new ingredient in it's place.
Substitutions & Additions
There are so many ways to make this tofu nourish bowl your own! These are some easy swaps to help you make it perfect for your preferences.
Make it gluten-free: Swap the soy sauce in the tofu sauce ingredients for tamari instead.
Use your own tofu recipe: Though I have a delicious tofu recipe included with this Buddha bowl recipe you can use any tofu recipe that you know and love.
Make it spicy: Add 1 teaspoon of sriracha to the tofu's sauce or sprinkle crushed red pepper flakes on top of your finished bowl.
Swap the veggies: Change up the veggies to your personal preferences. My only recommendation is that if you take something out, put something new in. This helps us keep a variety of flavors and textures.
Make it nut-free: Omit the peanut butter in the sauce and the almonds from the recipe to make this recipe nut-free.
Swap out the grains: Though the original recipe calls for brown rice you can swap it for quinoa, lentils, farro, or even a bed of greens.
Step by Step Instructions
Step 1: Start by prepping the grains and the tofu.
Prep the brown rice according to package instructions.
Drain the tofu and press it for at least 15 minutes or ideally 30 to remove as much moisture as possible.
During this time you can also prep the vegetables according to the ingredient list.
Step 2: Cut the tofu into bite-sized pieces according to your preference. Mine are usually half an inch thick. Toss them in the cornstarch and olive oil until they are lightly coated.
Pour the olive oil into a nonstick pan and turn to medium-low heat. Once the oil has heated, add the tofu to the pan and cook on each side for 3-4 minutes or crispy and golden brown.
Step 3: Mix all ingredients for the sauce together and set it aside. Once the tofu is cooked all the way you can mix the sauce again and pour it into the pan with the tofu.
Allow it to thicken for about 30 seconds then remove it from the heat and toss the tofu around in it gently until well coated. You will have extra sauce leftover to drizzle at the end.
Step 4: Divide the ingredients into two bowls (or 4 bowls for smaller servings) and serve right away. Drizzle the extra sauce on top and enjoy!
- Press the tofu: Always press the tofu for at least 15 minutes. This will help squeeze out a lot of the water that the tofu was stored in and will give you a better consistency.
- If storing for later, separate cold vs. warm ingredients: This isn't necessary but your future self will thank you. This way you can easily reheat the warm ingredients and the cold ingredients stay crisp and cool.
Frequently Asked Questions
A Buddha bowl is usually filled with a variety of ingredients including a grain, fresh vegetables, herbs, and a protein. They also typically have a sauce, dressing, or hummus that they are served with.
Most Buddha bowls contain a wide variety of different foods, flavors, and textures. This is very exciting to our mouths and brains. They are also typically made with really fresh foods that make things extra delicious.
I recommend storing your bowl in a covered container in the refrigerator for up to three days. I usually store the warm ingredients in a different container than the cold ingredients to make reheating easier.
More Plant-Based Recipes You'll Love
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Tofu Buddha Bowl
- 1 package extra firm tofu pressed
- 1 teaspoon cornstarch
- ½ tbsp olive oil
Sesame Peanut Sauce
- ¼ cup soy sauce low sodium
- 2 tablespoon water
- 1 tablespoon peanut butter
- ½ tablespoon brown sugar
- 1 tsp sesame oil
- ½ teaspoon garlic powder
- ½ teaspoon cornstarch
- 1 cup brown rice
- 2 cups cabbage shredded
- ½ cup carrots shredded
- ½ cup cucumbers halved
- ½ cup cilantro
- ½ cup green onions chopped
- ¼ cup shaved almonds
- Start by making the brown rice according to package instructions.
- Drain the tofu and press it for at least 15 minutes to remove any extra moisture.
- Prep all vegetables according to the ingredient list.
- Cut the tofu into bite-sized pieces about half an inch thick then gently toss in the cornstarch and olive oil until lightly coated.
- Heat the olive oil in a nonstick pan over medium-low heat and add the tofu once it is warm. Cook the tofu for 3-4 minutes on each side until golden brown or until cooked to your preference.
- Mix the sauce together in a jar until well combined and set it aside. Once the tofu is cooked, pour the sauce into the pan and allow it to thicken for about 30 seconds then gently toss the tofu until well coated in the sauce.
- Combine all ingredients in 2 bowls and serve right away. There will be extra sauce leftover to drizzle over the bowl.