Tofu Buddha Bowl Recipe

Tofu Buddha Bowl Recipe

How To Make Tofu Buddha Bowl

In this vegetarian buddha bowl, tofu is used to add a slightly salty flavor to the diverse taste brought by quinoa, vegetables, and fiery peanut sauce.

Preparation: 10 minutes
Cooking: 40 minutes
Marinate Time: 1 hour
Total: 1 hour 50 minutes



  • 2tbspsesame oil
  • 2tbspsweet mirin
  • 1tbspfiery spice blend,such as McCormick®
  • 1tspkosher salt,plus more to taste
  • 16ozextra firm tofu
  • 2medium sweet potatoes,peeled
  • 2medium broccoli crowns
  • 6cupsquinoa,cooked
  • 3cupspurple cabbage,thinly sliced
  • 1English cucumber,julienned
  • 1large avocado,thinly sliced
  • cuppeanuts,roasted
  • 3tbspfresh cilantro leaves,for garnish
  • 3tbspfresh mint leaf,torn, for garnish

For Fiery Peanut Sauce:

  • 2tbspsesame oil
  • 2tbspapple cider vinegar
  • 1tbspfiery spice blend,such as McCormick®
  • cupcold water,as needed
  • kosher salt,to taste


  1. Preheat the oven to 400 degrees F.

  2. In a medium bowl, mix together the sesame oil, mirin, Fiery spice blend, and salt.

  3. Cut the tofu lengthwise into ½-inch wide slabs, then cut each slab in half lengthwise. Cut each strip into ½-inch wide cubes. Toss with the marinade, then cover with plastic wrap marinate in the fridge for at least 1 hour.

  4. Fill a large pot with cold water, season well with salt, and add the sweet potatoes.

  5. Bring to a boil over medium-high heat. Reduce the heat to low and simmer for about 20 minutes until the sweet potatoes can be pierced with a fork but still give some resistance.

  6. Remove sweet potatoes from the pot and set them aside to cool. Drop in the broccoli florets and blanch for 90 seconds. Remove the broccoli and shock in an ice bath to stop the cooking.

  7. Cool completely, about 60 seconds, then transfer to a paper towel-lined plate to drain.

  8. Cut the cooled sweet potato into ½-inch wide half moons and season with salt to taste.

  9. On a lightly greased baking sheet, spread out the marinated tofu and sweet potato. Bake for 20 minutes, until sweet potatoes and tofu begin to brown.

Fiery Peanut Sauce

  1. In a medium bowl, whisk together the peanut butter, apple cider vinegar, Fiery spice blend, and ¼ cup water.

  2. Add more water as necessary to achieve a pourable, but not runny, consistency. Season with salt to taste.

  3. Add 1 cup of quinoa to the bottom of a serving bowl, then arrange about 2½ ounces of tofu, ½ cup of sweet potato, ½ cup broccoli of florets, ½ cup of purple cabbage, ¼ cup of cucumber, and 4 to 5 slices of avocado on top.

  4. Drizzle with 2 to 3 tablespoons peanut sauce and top with crushed peanuts, cilantro, and mint.

  5. Serve and enjoy!


  • Calories: 1012.97kcal
  • Fat: 36.47g
  • Saturated Fat: 4.90g
  • Monounsaturated Fat: 13.90g
  • Polyunsaturated Fat: 15.21g
  • Carbohydrates: 134.89g
  • Fiber: 21.14g
  • Sugar: 5.89g
  • Protein: 42.05g
  • Sodium: 1207.66mg
  • Calcium: 681.13mg
  • Potassium: 1904.24mg
  • Iron: 11.88mg
  • Vitamin A: 362.37µg
  • Vitamin C: 77.56mg
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