I first came across the Buddha Bowl on a trip to a local café that served healthy, plant-based dishes. I was drawn to its vibrant colors and the promise of feeling really good after eating it. The Buddha Bowl looked like the kind of meal that would nourish not just my body but also my mind. What really sealed the deal was the crispy, golden tofu on top—it just felt like the perfect protein-packed addition. I’ve been making this dish ever since because it’s not only delicious but also fun to customize.
Now, every time I whip up a Buddha Bowl, I remember that cozy afternoon at the café, sitting by the window, feeling good about the choices I was making. And I love how this bowl has become my go-to whenever I want something healthy, filling, and beautiful.
Ingredients:
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For the Tofu:
- 1 block of firm tofu
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 tablespoon maple syrup or honey (for a bit of sweetness)
- 1 teaspoon sesame oil (optional, but gives it a nice depth of flavor)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Pinch of salt and pepper
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For the Bowl:
- 1 cup quinoa (or rice if you prefer)
- 1 cup shredded carrots
- 1 cup steamed broccoli
- 1 small avocado, sliced
- 1/4 cup red cabbage, thinly sliced
- 1/4 cup cucumber, thinly sliced
- 1 tablespoon sesame seeds (optional for crunch)
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For the Dressing:
- 3 tablespoons tahini
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon maple syrup or honey
- Salt and pepper to taste
- Water to thin the dressing (if necessary)
Instructions:
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Prepare the tofu:
- Start by pressing the tofu to remove excess moisture. You can wrap it in a clean towel and place something heavy on top for 10-15 minutes.
- Once pressed, cut the tofu into bite-sized cubes.
- In a bowl, whisk together the soy sauce, olive oil, maple syrup, sesame oil, garlic powder, smoked paprika, salt, and pepper. Toss the tofu cubes in this marinade and let it sit for about 10-15 minutes.
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Cook the quinoa:
- While the tofu marinates, cook the quinoa according to package instructions (usually 1 part quinoa to 2 parts water, simmered for about 15 minutes).
- Once done, fluff it with a fork and set aside.
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Crisp up the tofu:
- Heat a non-stick pan over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, flipping occasionally, until golden and crispy on all sides.
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Prepare the vegetables:
- Steam the broccoli for 5-6 minutes until tender but still vibrant green. You can also blanch it in hot water if you don’t have a steamer.
- While the broccoli steams, slice your avocado, cucumber, and cabbage.
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Make the dressing:
- In a small bowl, mix the tahini, lemon juice, olive oil, maple syrup, salt, and pepper. If the dressing is too thick, add a bit of water until you reach your desired consistency.
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Assemble your Buddha Bowl:
- Start by placing a bed of quinoa in the bowl.
- Arrange the cooked tofu, steamed broccoli, shredded carrots, avocado slices, cucumber, and red cabbage on top in a beautiful, colorful pattern.
- Drizzle the tahini dressing over everything and sprinkle some sesame seeds for extra crunch.
Enjoy Your Meal:
And there you have it—your very own Buddha Bowl with tofu. It’s hearty, colorful, and packed with nutrients that will make you feel energized and balanced. Every bite feels like a celebration of wholesome, delicious ingredients. Whether you’re enjoying it solo or sharing it with friends, this bowl is bound to put a smile on your face and fill you up in the best way.
Tip: Feel free to get creative with your toppings and add any other veggies or grains you love. The beauty of the Buddha Bowl is how customizable it is. I’ve added roasted sweet potatoes, chickpeas, and even pickled onions—there’s no wrong way to do it!
Hope you enjoy making this as much as I do. It’s the perfect dish for those days when you want to eat something that’s as good for your soul as it is for your body!
