Best 3 Tofu Buddha Bowl Recipe By Tasty Recipes
Indulge in a symphony of flavors and textures with our tofu Buddha bowl, a wholesome and visually stunning dish that epitomizes the essence of healthy eating. This versatile bowl features a harmonious blend of roasted, marinated tofu, quinoa, roasted vegetables, avocado, and a medley of colorful garnishes, all drizzled with a zesty dressing.
Embark on a culinary journey with our collection of tofu Buddha bowl recipes, each offering unique taste sensations and nutritional benefits. From the classic tofu Buddha bowl with its simple yet satisfying combination of ingredients to the more adventurous roasted vegetable tofu Buddha bowl bursting with vibrant colors and textures, there's a recipe to suit every palate and dietary preference.
Prepare to tantalize your taste buds with the Thai peanut tofu Buddha bowl, where the creamy peanut sauce adds a touch of nutty richness to the mix. If you're seeking a lighter option, the tofu and quinoa Buddha bowl with lemony dressing offers a refreshing twist with its bright citrus notes.
For those who love a bit of spice, the spicy tofu Buddha bowl packs a flavorful punch with its zesty dressing and assortment of spicy garnishes. And if you're looking for a hearty and protein-packed meal, the tofu and black bean Buddha bowl delivers with its combination of tofu, black beans, and quinoa.
With its vibrant colors, diverse textures, and delicious flavors, the tofu Buddha bowl is a feast for the eyes and a delight for the palate. Whether you're a seasoned vegan or simply seeking a healthier lifestyle, this versatile dish has something to offer everyone. So, get ready to nourish your body and soul with this delectable and nutritious meal.
BUDDHA BOWL MEAL PREP RECIPE BY TASTY
Here's what you need: oil, chickpeas, salt, cumin, garlic powder, turmeric, red pepper flakes, sweet potatoes, oil, salt, pepper, quinoa, mixed greens, avocado, pumpkin seeds, hummus, water, lemon, extra firm tofu, ginger powder, garlic powder, salt, pepper, broccoli floret, oil, brown rice, edamame, shredded carrot, sesame seed, soy sauce, sesame oil, honey, sriracha
Provided by Hannah Williams
Categories Lunch
Yield 4 servings
Number Of Ingredients 33
Steps:
- Preheat oven to 450°F (230°C).
- Heat olive oil in a skillet over medium heat. Add chickpeas, salt, pepper, cumin, garlic powder, turmeric, and chili flakes, and stir until toasted. Remove from pan.
- Heat sesame oil in a skillet over medium heat. Add tofu, and sprinkle with ginger powder, garlic powder, salt, and pepper. Sear until a golden crust forms, then flip and do the same for the other side. Set aside.
- On a baking sheet, toss sweet potatoes and broccoli in oil, salt, and pepper. Bake for 30 minutes.
- In a bowl, combine ingredients for each sauce. Divide into 4 small tupperware containers.
- To build the bowls, fill four tupperwares half with quinoa, half with brown rice. Layer the ingredients of each bowl on top.
- When ready to eat, pour on dressing.
- Enjoy!
Nutrition Facts : Calories 1011 calories, Carbohydrate 147 grams, Fat 35 grams, Fiber 24 grams, Protein 31 grams, Sugar 19 grams
PROTEIN-PACKED BUDDHA BOWL RECIPE BY TASTY
Here's what you need: firm tofu, sweet potato, onion, garlic, peanut or vegetable oil, chickpeas, salt, pepper, chili powder, garlic powder, cooked quinoa, leafy greens, shredded carrots, avocado, Juice of 1 lemon, vegetable oil, sesame oil, hot sauce, dried thyme, paprika, salt
Provided by Merle O'Neal
Categories Dinner
Yield 2 servings
Number Of Ingredients 21
Steps:
- Make the marinade: In a small bowl, combine the vegetable oil, sesame oil, hot sauce, thyme, paprika, and salt. Set aside.
- Add the marinade and tofu to a container and marinate for at least 30 minutes, or up to a day.
- Preheat the oven to 400ºF (200ºC).
- Lay the sweet potato, onion, and garlic on a baking sheet and drizzle with oil. Season with salt and pepper. Bake for 20-25 minutes.
- In a medium bowl, add the chickpeas, salt, pepper, chili powder, and garlic powder to a bowl and stir to combine.
- Transfer chickpeas to a skillet and cook over medium heat for about 10 minutes. Set chickpeas aside.
- Fry the tofu in the same pan for about 10 minutes on each side.
- Slice tofu to your preference.
- Combine the quinoa, greens, sweet potatoes, onions, chickpeas, carrots, tofu, and avocado in a medium-large bowl and top off with lemon juice
- Enjoy!
Nutrition Facts : Calories 1018 calories, Carbohydrate 124 grams, Fat 46 grams, Fiber 26 grams, Protein 36 grams, Sugar 20 grams
TOFU BOWL RECIPE BY TASTY
Here's what you need: extra firm tofu, quinoa, McCormick® Hearty Spice Blend, kosher salt, olive oil, large delicata squash, lacinato kale, sesame seed, fresh chive, garlic, tahini, lemon juice, lemon zest, water, McCormick® Hearty Spice Blend, kosher salt
Provided by Tasty
Yield 2 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400˚F (200˚C).
- Drain the tofu, then wrap in a clean kitchen towel or a few layers of paper towels and place on plate or tray. Place a heavy pot or something flat and heavy on top of the tofu and press for 10 minutes, checking halfway through to replace the towel if soaked through.
- Cook the quinoa according to the package instructions. Set aside.
- Cut the tofu into 1-1½-inch cubes.
- In a medium bowl, mix together 1½ teaspoons of the Hearty spice blend, 1 teaspoon salt, and 3 tablespoons olive oil. Add the tofu and gently toss until well coated.
- In a large bowl, toss the squash rings with 1 tablespoon of olive oil and season with salt.
- Spread the tofu in a single layer on ½ of a baking sheet and the seasoned squash on the other ½.
- Bake for 20 minutes, until the squash rings are tender and golden brown and the tofu has a nice golden crust.
- Heat 2 teaspoons of olive oil in a medium pan over medium-low heat. Add the remaining ½ teaspoon Hearty spice blend and cook until fragrant, about 1 minute. Add the kale and cook, stirring frequently, for about 5 minutes, until wilted.
- Make the garlic tahini sauce: In a medium bowl, whisk together the garlic, tahini, lemon juice and zest, water, Hearty spice, and salt. If the sauce seizes up or appears too dry, add about 1 teaspoon of water at a time and mix until smooth.
- Assemble the bowls: Divide the quinoa between 2 wide, shallow bowls. Top with the kale, squash, and tofu. Drizzle the sauce over and garnish with sesame seeds and chives.
- Enjoy!
Nutrition Facts : Calories 956 calories, Carbohydrate 90 grams, Fat 54 grams, Fiber 15 grams, Protein 39 grams, Sugar 9 grams
Tips:
- Choose firm or extra-firm tofu: This will hold its shape better when cooked and won't crumble apart.
- Press the tofu before cooking: This will help to remove excess water and make the tofu more flavorful.
- Marinate the tofu before cooking: This will help to add flavor and moisture to the tofu.
- Cook the tofu over medium heat: This will help to prevent the tofu from burning.
- Don't overcrowd the pan: This will help to ensure that the tofu cooks evenly.
- Serve the tofu immediately: Tofu is best when served fresh and warm.
Conclusion:
The tofu Buddha bowl is a delicious and healthy meal that is perfect for lunch or dinner. It is packed with protein, fiber, and vitamins, and it is also very versatile. You can add or remove ingredients to suit your own taste. So next time you are looking for a quick and easy meal, give the tofu Buddha bowl a try. You won't be disappointed.
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