Vegan Buddha Bowl with Tofu
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
2 people
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Calories
788 kcal
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Course
Main Course
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Cuisine
American
Vegan Buddha Bowl with Tofu
Description
This vegan Buddha bowl centers around tofu cubes coated in cornstarch and marinated in a blend of soy sauce, sriracha, and maple syrup to provide a flavorful base. Baking the tofu with cubed sweet potatoes and broccoli florets softens the vegetables while allowing the tofu to develop a gently crisp exterior. Alongside, fluffy cooked rice serves as a neutral base to absorb the accompanying flavors.
Fresh sliced cucumber, radish, and cubes of creamy avocado add cooling crunch and smoothness, creating a variety of textures within each bite. The peanut sauce, made from peanut butter, brown sugar, soy sauce, ground ginger, lime juice, rice vinegar, and warm water, imparts a rich, slightly sweet, and tangy note that complements the savory tofu and vegetables.
As a composed bowl, it offers a satisfying plant-based meal combining protein, starch, and fresh produce. Adding spicy sesame chili oil can enhance the heat level for those desiring more spice, and serving extra peanut sauce on the side allows customization of flavor intensity.
Ingredients
- 200 g tofu
- 1 teaspoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon sriracha
- 1 teaspoon maple syrup
- ½ sweet potato
- ¼ broccoli
- ½ cup rice
- 4-5 radish
- ½ cucumber
- 1 avocado
- 1 teaspoon black sesame seeds
Peanut Sauce
- ⅓ cup peanut butter room temperature
- 1 teaspoon brown sugar
- ½ tablespoon soy sauce
- ¼ teaspoon ground ginger
- 2 teaspoons lime juice
- 1 teaspoon rice vinegar
- ⅓ cup water warm
Instructions
- Preheat the oven to 180 Cº / 350 Fº.
- Cut the tofu block into cubes. Transfer the tofu to a medium-size mixing bowl. Add the cornstarch and mix well making sure all the tofu cubes are well coated. Add the soy sauce, sriracha and maple syrup. Combine all the ingredients and leave to marinate for 10-15 minutes.
- Cook the rice following the packet instructions.
- While the tofu is marinating, cut the sweet potato into cubes. Place the cubes on a baking tray and when the tofu is ready add the tofu on the same pan. Bake for about 10 minutes. After 10 minutes, add the broccoli cut into florets and bake all the ingredients for 15 more minutes. Take the tray out of the oven and set aside.
- Cut the cucumber and radish into thin slices. Cut the avocado in half and then into cubes.
- Once all the ingredients are prepared, choose a bowl and add the rice, sweet potato, broccoli, cucumber, radish and avocado.
- Peanut Sauce
- To prepare the peanut sauce, add into a medium-size bowl peanut butter, brown sugar, soy sauce, lime juice, rice vinegar, ginger powder and the warm water. Mix well all the ingredients until everything is completely combined and the sauce looks homogeneous. If your sauce is too thick, add some extra water and if it looks too liquidy, add some more peanut sauce.
- Add the sauce on top of your ingredients and sprinkle some black sesame seeds. If you enjoy eating spicy food, we strongly recommend adding some sesame chili oil before serving.
Notes
- Spicy sesame chili oil can be added to boost the heat in the bowl.
- Serve extra peanut sauce on the side for dipping or drizzling as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 788 kcal
% Daily Value*
| Calories | 788kcal | 39% |
| Carbohydrates | 81g | 27% |
| Protein | 30g | 60% |
| Fat | 42g | 65% |
| Saturated Fat | 7g | 35% |
| Sodium | 1201mg | 50% |
| Potassium | 1430mg | 30% |
| Fiber | 15g | 60% |
| Sugar | 14g | 28% |
| Vitamin A | 8704IU | 174% |
| Vitamin C | 89mg | 99% |
| Calcium | 254mg | 25% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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