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- 1 block firm tofu - 2 tablespoons cornstarch - 2 tablespoons olive oil I always start with the star of the show: the tofu. A block of firm tofu gives the best texture. Press the tofu first to remove excess water. This step helps create that crispy goodness. Then, I coat it with cornstarch. This ingredient makes the tofu crispy when baked. Drizzling olive oil adds flavor and helps with browning. - 1 cup cooked quinoa - 1 cup baby spinach - 1 cup shredded carrots - 1/2 cup cherry tomatoes, halved Next, I pick vegetables and grains for the bowl. Cooked quinoa serves as a hearty base. It’s full of protein and fiber. I add baby spinach for color and nutrients. Shredded carrots bring sweetness and crunch. Finally, I include halved cherry tomatoes for freshness. These ingredients create a mix of flavors and textures that make each bite exciting. - 1/4 cup tahini - 1 tablespoon lemon juice - 1 teaspoon garlic powder - Salt and pepper to taste Dressings tie everything together. I use tahini for a creamy texture. Adding lemon juice gives it a zesty kick. Garlic powder adds depth, while salt and pepper enhance the flavors. You can adjust these seasonings to fit your taste. A well-balanced dressing makes the bowl truly special. For the complete recipe, refer to the Full Recipe. First, preheat your oven to 400°F (200°C). This step is key for crispy tofu. While it heats, line a baking sheet with parchment paper. This helps with easy cleanup. Now, take your block of firm tofu and press it to remove excess water. Cut the tofu into small cubes. In a bowl, mix the cubed tofu with cornstarch, olive oil, garlic powder, smoked paprika, soy sauce, salt, and pepper. Stir gently until each piece gets coated well. Spread the seasoned tofu cubes onto your prepared baking sheet. Make sure they are in a single layer. This helps the tofu crisp up nicely. Bake in your hot oven for 25-30 minutes. Halfway through, flip the tofu to ensure even crispiness. You want them golden brown and crunchy when done. While the tofu bakes, prepare your serving bowls. Start with a layer of cooked quinoa as the base. Next, add baby spinach, shredded carrots, and crispy tofu cubes. Then, place sliced avocado and halved cherry tomatoes on top. Finally, drizzle the tahini dressing over everything. Garnish with fresh herbs like cilantro or parsley. Enjoy your beautiful, healthy Buddha bowl! For the full recipe, check the earlier section. To get crispy tofu, start by pressing it well. Place the tofu block on a clean towel. Add another towel on top and place a heavy pan on it. Let it sit for about 15 to 30 minutes. This removes excess water and helps it crisp up. Next, coat the tofu in cornstarch. This step is key. The cornstarch creates a nice crust when baking. It absorbs moisture and gives your tofu a delightful crunch. Feel free to mix and match ingredients in your Buddha bowl. Instead of quinoa, try brown rice or farro. You can also add other veggies, like bell peppers. Try roasted sweet potatoes for a different taste. Don't be afraid to get creative! If you like beans, toss in chickpeas for extra protein. Use whatever you have on hand. To make your bowl even tastier, add spices or herbs. Try some cumin or fresh basil for a twist. You can also use different dressings. Swap tahini for a spicy peanut sauce or a zesty vinaigrette. Experiment with flavors to find what you love. Each option brings a new taste experience. Make your bowl your own! {{image_2}} You can swap tofu for tempeh or chickpeas. Tempeh has a nutty flavor and a firmer texture. Chickpeas add creaminess and are rich in protein. Mixing beans like black beans or kidney beans also boosts protein. Each choice offers unique flavors and nutrition. If you want a grain swap, try brown rice or farro instead of quinoa. Brown rice gives a chewy texture, while farro has a nutty taste. For a low-carb option, use cauliflower rice. It’s light and absorbs flavors well, making your bowl fresh and satisfying. Changing vegetables based on the season can enhance your bowl. In summer, use fresh tomatoes or cucumbers. In fall, roast sweet potatoes or butternut squash. You can also mix roasted and raw veggies to create different textures. This keeps your dish exciting and flavorful. To keep your Buddha bowl fresh, store leftovers in the fridge. Use airtight containers. This helps prevent moisture from getting in and sogginess. When you reheat crispy tofu, use an oven or air fryer. This method keeps the tofu crispy, unlike microwaving. You can prep the ingredients ahead of time. Chop your veggies and store them in separate containers. Cook your quinoa and let it cool before storing. When you're ready to eat, just assemble your bowls for quick meals throughout the week. This saves time and makes healthy eating easy. In the fridge, your Buddha bowl lasts about 3 to 4 days. If you want to store it longer, freeze the tofu and quinoa separately. They can last up to 3 months in the freezer. Look out for signs of spoilage, like a sour smell or mold. If you see any, it’s best to toss it out. Yes, you can make this bowl ahead of time. Cook the tofu and grains first. Store them separately from the veggies. This will keep the tofu crispy. You can prep the tahini dressing too. Just mix it when you are ready to serve. The bowl will taste fresh and delicious. To make the tahini dressing, whisk together the tahini and lemon juice. Add a pinch of salt. Then, mix in a little water to get the right thickness. Stir until smooth. You can adjust the flavor by adding more lemon juice or salt. This dressing adds a creamy touch to the bowl. Yes, this recipe is gluten-free. Use gluten-free soy sauce, or substitute with tamari. The other ingredients, like tofu, quinoa, and veggies, are naturally gluten-free. Enjoy this bowl without worrying about gluten. You can add many toppings to your Buddha bowl. Try roasted sweet potatoes or chickpeas. Fresh herbs like basil or mint work well too. You can also add nuts or seeds for crunch. The options are endless, so mix and match what you like. This recipe is already vegan! Tofu, quinoa, and veggies are all plant-based. The tahini dressing is also vegan. Enjoy this healthy and colorful meal knowing it's good for you and the planet. Check out the Full Recipe for more details. This blog post explored making a Crispy Tofu Buddha Bowl. We covered main ingredients like firm tofu, quinoa, and fresh veggies. You learned how to prepare, bake, and assemble the bowl for a tasty meal. I shared tips for crispy tofu and ideas for customizing your bowl. Remember, experimenting with flavors and textures can make your meal unique. Enjoy creating your own Buddha Bowl for a healthy and delicious option!

Crispy Tofu Buddha Bowl

Discover the deliciousness of a Crispy Tofu Buddha Bowl, packed with flavor and nutrients! This vibrant dish features crispy baked tofu, fresh veggies, and a creamy tahini dressing, making it a perfect healthy meal. Ideal for lunch or dinner, this recipe is simple to follow and quick to prepare. Click through to explore the full recipe and treat yourself to a nutritious bowl that’s as tasty as it is nourishing!
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Ingredients
  

1 block firm tofu, pressed and cubed

2 tablespoons cornstarch

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon soy sauce

1 cup cooked quinoa

1 cup baby spinach

1 cup shredded carrots

1 ripe avocado, sliced

1/2 cup cherry tomatoes, halved

1/4 cup tahini

1 tablespoon lemon juice

Salt and pepper to taste

Fresh herbs (like cilantro or parsley) for garnish

Instructions
 

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

    In a bowl, combine the cubed tofu, cornstarch, olive oil, garlic powder, smoked paprika, soy sauce, salt, and pepper. Toss until the tofu is evenly coated.

      Spread the coated tofu cubes onto the prepared baking sheet in a single layer.

        Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the tofu is golden brown and crispy.

          While the tofu is baking, prepare the tahini dressing by whisking together tahini, lemon juice, salt, and a little water until smooth.

            In serving bowls, layer the cooked quinoa as the base. Top with baby spinach, shredded carrots, crispy tofu, sliced avocado, and halved cherry tomatoes.

              Drizzle the tahini dressing on top of the bowl and finish with fresh herbs for garnish.

                Serve immediately and enjoy your delicious, healthy Buddha bowl!

                  Prep Time: 15 min | Total Time: 45 min | Servings: 2