Tofu & Broccoli Buddha Bowl
A nutritious and colorful Buddha bowl with crispy tofu, roasted broccoli, and a savory 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 olive oil, salt, and pepper. Spread on the other side of the baking sheet.
Roast tofu and broccoli for 20 minutes, flipping halfway, until tofu is crispy and broccoli is tender.
While roasting, prepare the tahini dressing: Whisk together tahini, maple syrup, lemon juice, and water until smooth. Add more water if needed for desired consistency.
Assemble the Buddha bowls: Divide quinoa between two bowls. Top with roasted tofu, broccoli, avocado, carrot, and red cabbage. Drizzle with tahini dressing.
Serve immediately and enjoy!
Chef's Tips
- Pressing Tofu: Press tofu for at least 15 minutes to remove excess water for crispier results.
- Veggie Variations: Swap broccoli for cauliflower or Brussels sprouts if preferred.
- Extra Crunch: Add toasted sesame seeds or crushed peanuts for texture.
- Meal Prep: Roast tofu and broccoli ahead and store in the fridge for quick assembly.
- Spice It Up: Add a pinch of chili flakes or sriracha to the dressing for heat.
