Description
A healthy and satisfying Buddha bowl featuring crispy baked tofu, quinoa, and fresh vegetables.
Ingredients
Scale
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 1 cup quinoa, cooked
- 1 cup broccoli florets
- 1 cup shredded carrots
- 1/2 cup edamame, shelled
- 1/4 cup chopped cilantro
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 tablespoon water
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the tofu cubes with soy sauce, sesame oil, and cornstarch until evenly coated.
- Spread the tofu in a single layer on a baking sheet.
- Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- While the tofu bakes, steam the broccoli florets until tender-crisp.
- In a small bowl, whisk together tahini, lemon juice, and water to create a dressing.
- Assemble the bowls by dividing the cooked quinoa, steamed broccoli, shredded carrots, edamame, and crispy tofu among them.
- Drizzle with the tahini dressing and garnish with cilantro.
Notes
- For extra flavor, marinate the tofu for at least 30 minutes before baking.
- Feel free to add other vegetables like bell peppers, cucumber, or avocado.
- Adjust the dressing consistency by adding more water if needed.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Lunch
- Method: Baking
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 8g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 0mg
Keywords: Crispy Tofu, Buddha Bowl, Quinoa, Healthy Meal, Vegetarian Recipe, Tofu Bowl