Tofu Buddha Bowl with Tahini Dressing
Perfect for meal prep and incredibly healthy, this tofu Buddha bowl comes with a creamy tahini dressing and lots of delicious flavors! It’s protein- and fiber-packed, easily customizable and part of our free eBook Week of Vegan Bowls.
Ingredients
- ½ cup brown rice dry (92 g)
- 7 oz firm tofu 200 g
- 1 teaspoon ginger powder
- Salt & pepper to taste
- 4-6 fresh kale leaves
- 1 cup broccoli florets
- 4 asparagus stems chopped
- 1 avocado peeled and sliced
- 2 green onions chopped
Tahini Dressing
- 1.5 tablespoons tahini
- 2 limes juice only
- 5 tablespoons water
- 2 garlic cloves minced
- 1 teaspoon maple syrup
- ½ teaspoon salt
Instructions
- Preheat the oven to 350° F/ 175° C and line a baking sheet with parchment paper.
- Cook the rice according to package instructions. In the meantime, drain the tofu, cut it into small cubes and transfer it onto the baking sheet.
- Sprinkle with ginger powder and toss to coat evenly, then arrange the cubes into a single layer.
- Bake for 30 minutes, stirring the tofu cubes halfway through to make sure they roast evenly.
- Once they are golden brown, remove the tofu cubes from the oven.
- While the tofu is baking, prepare the rest of the ingredients. Wash, chop and de-stem the kale leaves and add them with the broccoli and asparagus to a non-stick pan.
- Heat it and sauté the veggies for 7-8 minutes with a tablespoon of water or olive oil over medium heat. Stir occasionally to make sure they don’t burn and turn off the heat once your veggies are cooked but still a bit crunchy.
- Add all ingredients for the dressing to a small bowl and whisk to combine. You can create a smoother sauce by processing it in the blender for a few seconds!
- Get two bowls and divide the brown rice. Top with baked tofu, cooked vegetables, avocado slices and green onion. Drizzle with tahini dressing and enjoy!
Notes
- Instead of kale, you can use swiss chard or beet greens.
- This recipe is great for meal prep, so store the assembled tofu Buddha bowl (minus the dressing) once cooled in an airtight container in the fridge and reheat at your convenience. It keeps well for at least 3 days.
- The dressing might thicken over time, in which case you need to thin it out with water before using.
- Adding around 1-2 teaspoons of cornstarch or arrowroot powder to your tofu coating helps to make it crispier!
- Find more customization ideas in the article above.
Nutrition
Calories: 404kcal | Carbohydrates: 52g | Protein: 17g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 15g | Sodium: 399mg | Fiber: 15g | Sugar: 17g