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- Firm tofu (1 block) - Quinoa (1 cup, cooked) - Mixed vegetables (broccoli, carrot, red bell pepper, avocado) - Soy sauce (2 tablespoons) - Sesame oil (1 tablespoon) - Tahini (2 tablespoons) - Lemon juice (2 tablespoons) - Fresh cilantro - Toasted sesame seeds - Salt and pepper to taste When I make a crispy tofu Buddha bowl, I focus on fresh, quality ingredients. Firm tofu is a must for this dish. You want it to hold its shape while baking. Cooking quinoa adds a nutty flavor and serves as a great base. I love using a mix of vegetables like broccoli, carrots, bell peppers, and avocado. Each adds texture and color. For seasonings, I use soy sauce and sesame oil to marinate the tofu. These ingredients give it a rich taste. Tahini and lemon juice make a simple, creamy sauce that ties everything together. You can adjust the flavors to your liking. Garnishes add the final touch. Fresh cilantro brightens the dish, while toasted sesame seeds add crunch. A sprinkle of salt and pepper helps enhance all the flavors. This Buddha bowl is not just simple; it's a colorful, tasty meal that you'll love. For the complete details, check the Full Recipe. - Preheat your oven to 425°F (220°C). - Take your firm tofu and cube it into bite-sized pieces. - In a bowl, toss the tofu with soy sauce and sesame oil. Make sure each piece is coated well. - Sprinkle cornstarch over the tofu cubes and toss again until all pieces are covered. This will make them crispy! - Spread the coated tofu on a baking sheet lined with parchment paper. It helps with cleanup. - Bake the tofu for 25 to 30 minutes. Flip the tofu halfway through for even crispness. You want it golden brown and crunchy! - While the tofu bakes, steam your broccoli florets until bright green and tender, about 4 to 5 minutes. - In a small bowl, whisk together tahini, lemon juice, salt, and pepper. Add a little water if it's too thick. - In your serving bowls, start with a base of cooked quinoa. - Top it with steamed broccoli, carrot ribbons, red bell pepper slices, crispy tofu, and avocado slices. - Drizzle the tahini dressing over the top. Finish with fresh cilantro and toasted sesame seeds for extra flavor. For the full recipe, check out the details above. Enjoy your colorful and tasty Buddha bowl! To make crispy tofu, start by pressing it. This step removes excess water. Less water means better crispiness when baked. Use a clean kitchen towel or paper towel to press the tofu. Place a heavy object on top for about 15 minutes. Next, cornstarch plays a key role in achieving that crispy texture. After you coat the tofu with soy sauce, sprinkle on cornstarch. Toss it gently until each piece is covered. This creates a crunchy layer when baked. For a beautiful Buddha bowl, arrange your ingredients in sections. Use different colors for a vibrant look. Place quinoa at the bottom, then add broccoli, carrots, red bell pepper, crispy tofu, and avocado. To enhance flavors, try adding spices like smoked paprika or chili flakes. A squeeze of fresh lemon juice can also brighten the dish. If you run out of an ingredient, don't worry! You can swap tofu for tempeh or chickpeas. Both options offer protein and flavor. For a gluten-free version, use tamari instead of soy sauce. If you want to skip tahini, try almond or peanut butter mixed with lemon juice. Adjust the recipe for your needs, and enjoy your meal! For the full recipe, check out the Crispy Tofu Buddha Bowl. {{image_2}} You can easily change the grains in your Buddha bowl. Try using brown rice or farro instead of quinoa. Both options add a nice texture and flavor. For vegetables, mix it up! Spinach, kale, or edamame work great. Each adds its own taste and nutrients. Feel free to experiment with what you have on hand. The sauce can also change your dish. A spicy tahini dressing can add a kick. If you prefer something different, try soy-ginger or peanut sauce. Each sauce brings its own unique flavor to the bowl. You can even mix sauces for a fun twist. If you're not a fan of tofu, use tempeh or chickpeas instead. Tempeh has a nutty flavor, while chickpeas add protein and texture. You can cook tempeh by steaming, sautéing, or baking. Chickpeas can be roasted for a crunchy bite. Each option gives you a chance to enjoy this dish in a new way. For the full recipe, check out the Crispy Tofu Buddha Bowl. Store any leftover Buddha bowl in an airtight container. This helps keep it fresh and full of flavor. The bowl lasts for about 3 to 4 days in the fridge. If you want to keep it even longer, consider freezing parts of it. To reheat crispy tofu, use an oven or an air fryer. This method ensures the tofu stays crunchy. Avoid using the microwave, as it can make the tofu soggy. When reheating, add the vegetables just before serving. This keeps them fresh and bright. Yes, you can freeze the Buddha bowl. However, I suggest freezing the tofu and quinoa separately. Tofu can become mushy when frozen, so make sure to press it well beforehand. Quinoa freezes well, so store it in small portions. When ready to eat, thaw and reheat as needed. To make crispy tofu, follow these key steps: - Press the tofu. Remove moisture by pressing it for about 30 minutes. - Cut the tofu. Cube it into bite-sized pieces for even cooking. - Use cornstarch. Toss the tofu in cornstarch for crunch. - Bake at high heat. Bake at 425°F (220°C) for 25-30 minutes. These steps help create a crunchy outer layer with a soft center. The cornstarch absorbs moisture and enhances crispiness. If you don’t have tahini, try these alternatives: - Peanut butter. It adds a rich, nutty flavor. - Sunflower seed butter. This option is nut-free and similar in texture. - Greek yogurt. This makes a creamy dressing, but it’s not vegan. - Hummus. It provides creaminess and flavor, working well in dressings. These options keep the flavor punch while offering different textures. Yes, this Buddha bowl is healthy! Here’s why: - Tofu: A great source of protein and calcium. - Quinoa: Packed with protein and fiber, it’s a complete grain. - Veggies: Broccoli, carrots, and peppers offer vitamins and minerals. - Healthy fats: Avocado adds good fats for heart health. Together, these ingredients make a balanced meal full of nutrients. Yes, you can prep this bowl in advance! Here are tips: - Cook the quinoa. It stores well in the fridge for 4-5 days. - Prepare tofu in advance. Bake it and store it in an airtight container. - Chop veggies. Pre-cut vegetables and store them in the fridge. - Make dressing ahead. Keep the tahini dressing in a jar for easy access. By prepping these components, you save time during the week. Enhance your Buddha bowl with these toppings: - Nuts or seeds. Almonds or pumpkin seeds add crunch. - Fresh herbs. Cilantro or parsley boost flavor and freshness. - Feta cheese. Crumbled feta adds a salty, creamy touch. - Sliced green onions. They give a mild onion flavor and color. These toppings can elevate the taste and nutrition of your meal. For the complete recipe, check the Full Recipe. This Buddha Bowl recipe combines healthy ingredients and easy steps. Firm tofu, quinoa, and mixed vegetables offer nutrition and flavor. The tips ensure your tofu turns crispy and the bowl looks great. You can vary ingredients and dressings to suit your taste. Lastly, storing and reheating leftovers helps you enjoy this meal later. Embrace this recipe as a fun way to explore healthy eating. It’s simple, flavorful, and versatile for any diet. Enjoy making this bowl your own!

Crispy Tofu Buddha Bowl

Elevate your meal prep with this Crispy Tofu Buddha Bowl! Packed with protein-rich tofu, vibrant veggies, and a creamy tahini dressing, this delightful recipe is as nutritious as it is delicious. With easy-to-follow instructions, you'll create a beautiful, colorful bowl that's perfect for lunch or dinner. Ready to impress your taste buds?
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Ingredients
  

1 block firm tofu, pressed and cubed

2 tablespoons cornstarch

2 tablespoons soy sauce

1 tablespoon sesame oil

1 cup cooked quinoa

1 cup broccoli florets

1 carrot, sliced into thin ribbons

1 red bell pepper, sliced

1 avocado, sliced

2 tablespoons tahini

2 tablespoons lemon juice

Salt and pepper to taste

Fresh cilantro, for garnish

Toasted sesame seeds, for garnish

Instructions
 

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

    In a bowl, toss the cubed tofu gently with soy sauce and sesame oil until evenly coated.

      Sprinkle cornstarch over the tofu cubes and toss again until each piece is well covered.

        Spread the tofu in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping halfway, until golden and crispy.

          Meanwhile, steam the broccoli florets until bright green and tender, about 4-5 minutes.

            For the dressing, whisk together tahini, lemon juice, salt, and pepper in a small bowl until smooth. Add a splash of water if needed to thin it out.

              In serving bowls, start with a base of quinoa. Top with steamed broccoli, carrot ribbons, red bell pepper slices, crispy tofu, and avocado slices.

                Drizzle the tahini dressing over the top and sprinkle with fresh cilantro and toasted sesame seeds.

                  - Prep Time: 15 mins | Total Time: 50 mins | Servings: 2

                    - Presentation Tips: Arrange the ingredients in sections within the bowl for a colorful presentation, and serve immediately while the tofu is crispy.