Healthy, flavorful, and satisfying, this easy Tofu Buddha Bowl is the perfect weeknight dinner and is super versatile.
- 1-16 oz block (454g) of super firm or extra firm tofu (see note 1), drained
- 2 large sweet or regular potatoes, diced
- 10 cherry or grape tomatoes, halved
- 1+1/2 cup cucumber, sliced or diced
- 1 cup red or green cabbage, tossed with lemon and salt if desired
- 4 cups kale, stems removed
- 1/4 avocado, sliced, optional
- 2 tbsp beet or regular sauerkraut, optional
Tofu crust (optional)
- 1+1/2 tbsp arrowroot powder or cornstarch
- 1+1/2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 batch, Maple Mustard Tahini Sauce, optional Or sub 3/4 cup other sauce
- Bake Sweet Potato: Add diced sweet potato (or regular potato) in a single layer to a lined baking sheet and place in a preheated oven, 425 degrees F or 218 degrees C). Cook for 30-35 minutes, and flip halfway through.
- Prep Tofu: Cube the tofu. It should still be moist when you toss it with your crust ingredients. Mix your crust ingredients before adding them to the tofu to make sure the flavors are distributed evenly.
- Bake or Air Fry Tofu: Use a spatula or your hands to toss the tofu in the crust mixture until evenly coated. Place on a lined baking sheet, leaving a little space between each cube. Bake tofu for 20-25 minutes, flipping halfway through. If you prefer to cook your tofu in the air fryer, cook it on 400 degrees F (205 degrees C) for about 15-20 minutes, shaking the basket at least once, halfway through.
- Prep Kale: If you’re using kale as your base, remove the stems as they are bitter (I either save them for stir fry or give them to my dog, who loves them). I recommend taking a spoonful or two of the dressing and massaging it into the kale for about 30 seconds; it makes the kale tastier and easier to chew.
- Prep Cabbage: Similarly if using red or green cabbage like I did, toss it in a little lemon juice and a sprinkle of salt. Even massage it in a little, which really makes the cabbage easier to chew and much more enjoyable.
- Prep Other Veggies, Toppings, and Sauce: While the other things cook, you have time to prep any other veggies, toppings, and the sauce. My Maple Mustard Tahini takes just 2 minutes and it’s what I used for this bowl.
- Assemble: Build your bowl the way you like. No need to section it off to make it look pretty, but you can if you want to. Sorry Mom, I like playing with my food still. ;) Drizzle or pour on your sauce and enjoy!
- Store: I recommend storing ingredients separately if eating these during the week. Roasted potatoes will keep for 2-3 days in the fridge, while the tofu will keep for 5 days (just reheat in the oven, toaster oven, or air fryer for best texture). You can store dressed kale for a couple of days in the fridge as well. As mentioned above, if meal prepping, make a grain as well and alternate to keep things interesting!
- Note 1: I used super firm (also known as extra firm) tofu, but firm tofu will also work. If using “firm tofu,” I recommend pressing it a bit first using a tofu press (I like my EZ Tofu Press) or two plates or cutting boards and a weight of some sort. If you want to use marinated tofu, press it first, then mix up a marinade (my fave is soy sauce or tamari, smoked paprika, and a dash of maple syrup) and soak cubed tofu in it for 30 minutes or up to 8 hours. Stick it in the fridge while it marinates.
- Note 2: The most important thing that makes an awesome tofu Buddha bowl? Using what YOU like! Don’t like cabbage? Don’t use it. Love rice? Throw it in there. It’s YOUR bowl. There’s an awesome section in the article above with ideas on customizing bowls and how to build lots of different and easy flavorful meals.
- Cook Time: 30 minutes
- Category: Entree
- Method: Oven
- Cuisine: American, Health
Keywords: Vegan, Gluten-Free, Oil-Free, Nut-Free, Refined Sugar-Free, Tofu Buddha Bowl