Crispy Baked Tofu Buddha Bowl
Crispy oven-baked tofu, quinoa, roasted veggies, and a creamy peanut-ginger drizzle—the high-protein vegetarian Buddha bowl that tastes like a California lunch spot. Bake tofu until golden and steaming hot; leftovers reheat to 165°F.
🛒Ingredients
- 14 ounces extra-firm tofu, pressed 20 minutes and cubed
- 2 tablespoons soy sauce or tamari
- 1 tablespoon cornstarch
- 1 tablespoon oil
- 1 cup dry quinoa, rinsed
- 2 cups water or vegetable broth
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup shredded carrot
- 1 avocado, sliced
- 2 tablespoons peanut butter
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1 teaspoon maple syrup or honey
- 1–2 tablespoons warm water to thin
- Sesame seeds and green onion for garnish
🔧Kitchen Tools Needed
- Sheet pans
- Mixing bowls
- Saucepan
- Whisk
📝Instructions
- 1
Heat oven to 425°F. Toss tofu with soy sauce, cornstarch, and oil. Spread on a lined sheet; roast 25–30 minutes, flipping once, until crisp and steaming hot throughout.
- 2
Simmer quinoa with water or broth 15 minutes; rest covered 5 minutes, then fluff.
- 3
Roast broccoli and bell pepper on a second sheet at 425°F for 15–18 minutes until tender-crisp.
- 4
Whisk peanut butter, rice vinegar, ginger, maple, and water into a pourable sauce.
- 5
Build bowls: quinoa, tofu, roasted veg, carrot, avocado; drizzle sauce; finish with sesame and green onion. Refrigerate leftovers within 2 hours up to 3 days; reheat grains and tofu to 165°F (add avocado fresh).
🥗Nutrition Information
⚡Calories per serving: 480
🏷️Recipe Tags
❓Frequently Asked Questions
Press the tofu?
Yes—20 minutes in a towel under a heavy pan removes water so cubes crisp.
Air fryer?
Air-fry tofu at 400°F 12–15 minutes, shaking once, until crisp and hot.
Nut-free sauce?
Swap sunflower seed butter or tahini for peanut butter.
Food safety?
Serve tofu steaming hot; chill leftovers within 2 hours; reheat to 165°F.
