Tofu & Broccoli Buddha Bowl
A nutritious and colorful Buddha bowl with crispy tofu, roasted broccoli, and a flavorful tahini dressing.
15 mins
Prep Time
20 mins
Cook Time
2
Servings
Ingredients
- 1 block firm tofu, pressed and cubed
- 2 cups broccoli florets
- 1 cup cooked quinoa
- 1 avocado, sliced
- 1 carrot, julienned
- 1/4 cup red cabbage, shredded
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp tahini
- 1 tbsp maple syrup
- 1 tbsp lemon juice
- 2 tbsp water
Nutrition Facts
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Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss tofu cubes with 1 tbsp olive oil, soy sauce, garlic powder, smoked paprika, salt, and pepper. Spread evenly on one side of the baking sheet.
Toss broccoli florets with remaining 1 tbsp olive oil, salt, and pepper. Spread on the other side of the baking sheet.
Roast tofu and broccoli for 20 minutes, flipping halfway through, until tofu is crispy and broccoli is tender.
While roasting, prepare the dressing by whisking together tahini, maple syrup, lemon juice, and water until smooth.
Assemble the Buddha bowls: Divide cooked quinoa between two bowls. Top with roasted tofu, broccoli, avocado slices, julienned carrot, and shredded red cabbage.
Drizzle with tahini dressing and serve immediately.
Chef's Tips
- Pressing Tofu: Press tofu for at least 15 minutes before cooking to remove excess water and improve texture.
- Extra Crispy: For extra crispy tofu, toss it in a bit of cornstarch before roasting.
- Veggie Variations: Add other veggies like sweet potatoes, bell peppers, or snap peas for more variety.
- Protein Swap: Substitute tofu with chickpeas or tempeh if preferred.
- Meal Prep: This bowl is great for meal prep. Store components separately and assemble before eating.
