This high protein Tofu Buddha Bowl is so delicious AND simple it will easily become a weekly staple as it has become in my home!! Not to mention it’s also budget friendly and versatile! I prefer mine on the spicy side, you can tone it down to be kid friendly as well. I usually double my batch so I have leftovers for lunch during the week, a little meal prep never hurts!
How to make a delicious Tofu Buddha Bowl
I’m going to write my recipe according to the picture. You can absolutely substitute any of these vegetables for your tastes and/or what you need to use up in your fridge!
- KALE–I start by prepping the kale because this seems to take the longest. When I’m feeling super motivated, I will prep my kale for the week and keep in my air tight containers, but this doesn’t always happen. After washing, I remove the kale leaves from the stem and gently massage with just a touch of spray oil. Then set aside. This step can be done ahead of time and kept in the fridge.
- RICE–Next I get the rice started. I am blessed to have a rice cooker that I absolutely love. I prefer white rice for this particular dish, but you can use brown if you are trying to keep it even healthier. Prepare as instructed on package.
- CABBAGE–Pretty easy. Wash and cut up into bite size pieces, or even easier, buy the pre-shredded cabbage!
- GREEN BEANS–I used fresh whole green beans. You can either blanche these real quick in some boiling water, or give them a quick saute in a wok since we need to use this for the tofu anyway. No sense in making more dishes than necessary. You can even find packaged green beans that are microwave ready, just don’t over cook them, you want them to have a little snap to them still.
- CARROTS–You can slice up a couple of whole carrots or buy them pre-shredded. I just use whatever is in the fridge. If you have some baby carrots, just dice them up.
- TOFU–I use extra firm tofu for this. You can also use tempeh or a combination of the two. I saute with a teriyaki sauce, just make sure it is a thicker consistency as opposed to a thin liquid.
- DRESSING–I use a homemade blend, directions below. If you are in a rush, you can use a bottled dressing of your choice. Green goddess would probably be a good choice, or a spicy aioli.
- GARNISHES–I used green onion , black sesame seeds and a kimchee paste. You can use radishes or red onion. You can even give them a quick ‘pickle’ in some rice wine vinegar for a banh mi style bowl.
This high protein Tofu Buddha Bowl is so delicious AND simple it will easily become a weekly staple as it has become in my home!! Not to mention it’s also budget friendly and versatile! I prefer mine on the spicy side, you can tone it down to be kid friendly as well.
- 2 blocks of extra firm tofu, drained and cut into 1 inch cubes
- 1/2 to 3/4 cup teriyaki sauce
- 1 large bunch of kale, de-stemmed and torn into bite size pieces
- 1/2 head of cabbage, cut into bite size pieces
- 2 carrots sliced thin OR 1/2 cup shredded carrots
- 1/2 LB of fresh, whole green beans, blanched or lightly sauteed.
- 4 cups of cooked, white rice. Prepared as package instructions
- green onions, black sesame seeds or hot paste for garnish
For The Dressing
- 1/2 cup of vegan mayo
- 1 TBSP lime juice
- 1 TBSP hot sauce of choice, I use sriracha. You can cut this amount down if you are sensitive to spice
- Make the dressing (if not using store bought) Mix the Mayo, lime juice and hot sauce in a bowl. Use an immersion blender if you have one. If you prefer a thinner consistency, you can add a tsp of rice wine vinegar or water. Set aside.
- Heat a wok over medium-high heat with about a TBSP of oil. I use avocado oil. Add the cubed tofu and gently stir every 5 minutes. Cook for about 15 minutes. Add the sauce and cook until heated through. Remove from heat.
- Saute the green beans if you haven’t already done this
- Prepare the bowls! Add about 3/4 cup of the cooked rice and arrange the vegetables on top. Drizzle the dressing. Add the tofu and garnishes. Viola! Easy Tofu Buddha Bowls!
You can use any vegetable combination you like for this recipe! I like to ‘pickle’ some radish, cucumber, carrots or red onion in some rice wine vinegar. Gives the bowl a banh mi vibe.
If you have an air fryer AND the time, I like to air fry the cubed tofu for about 10 minutes before adding to the wok. It gives them a crisper texture.
I like to double this for leftovers. I keep the dressing on the side.
Leftovers keep in the fridge for up to 4 days. Dressing for up to a week.
- Category: vegan
- Method: easy
- Cuisine: dinner
Keywords: tofu, vegan, vegetarian, easy, dinner, meal prep