Description
Healthy, flavorful, and satisfying, this easy Tofu Buddha Bowl is the perfect weeknight dinner and is super versatile.
Ingredients
Units
Scale
- 1-16 oz Block (454g) of Super Firm or Extra Firm Tofu, drained OR a 1 Batch of our Crispy Tofu
- 2 Large Sweet Potatoes, Diced into 1/2 Inch Cubes
- 20 Cherry or Grape Tomatoes, Halved
- 2 cups Cucumber, Sliced into Half Rounds or Diced
- 1 cup Red or Green Cabbage, Shredded
- 4 cups Kale, stems removed
- 1 Medium Avocado, Sliced, Optional
- 4 Tbsp Beet or Regular Sauerkraut, Optional
- 1 Batch of our Maple Mustard Tahini Sauce
Instructions
- Bake Sweet Potato: Add diced sweet potato (or regular potato) in a single layer to a lined baking sheet (we like either parchment paper or a silicone baking mat and place in a preheated oven, 425 degrees F or 218 degrees C). Cook for 30-35 minutes, and flip halfway through.
- Prep and Cook Tofu: If you are using our Crispy Tofu recipe follow the recipe there. If not, you can cube the tofu and bake as is in a large pan (try tossing with a little onion powder, garlic powder, and salt) or add it to a marinade of your making. Place on a lined baking sheet, leaving a little space between the tofu cubes. 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) and tear into bite-size pieces. I recommend taking a spoonful or two of the dressing and massaging it into the kale in a medium bowl 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. You can mix the sauce ingredients in a jar or a small 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!
Notes
- 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.
- Prep Time: 10
- Cook Time: 30 minutes
- Category: Entree
- Method: Oven
- Cuisine: American, Health