![- Firm tofu (1 block, pressed and cubed) - Quinoa (1 cup cooked, any variety) - Fresh vegetables (baby spinach, shredded carrots, cherry tomatoes) - Cornstarch (2 tablespoons) - Olive oil (2 tablespoons) - Garlic powder, smoked paprika, soy sauce (1 teaspoon each) - Tahini (1/4 cup) and fresh lemon juice (1 tablespoon) - Fresh herbs (cilantro or parsley) - Salt and freshly cracked black pepper In this Crispy Tofu Buddha Bowl, I use simple, fresh ingredients. The tofu provides protein and a nice texture. Quinoa adds fiber and essential nutrients. Fresh veggies bring color and crunch to every bite. For seasoning, I coat the tofu in cornstarch, olive oil, and spices. This mix gives the tofu a crispy crust when baking. The tahini dressing adds a rich, nutty flavor. It’s a perfect match for the bowl. Garnishing with fresh herbs and a sprinkle of salt enhances the taste. You can use cilantro or parsley depending on what you like. Each ingredient plays a role in making this meal both nutritious and flavorful. You can find the full recipe [Full Recipe]. Enjoy creating a meal that looks great and tastes even better! - Preheat the oven to 400°F (200°C). - Coat the tofu cubes with cornstarch, olive oil, garlic powder, smoked paprika, soy sauce, and a pinch of salt. To start, you want to press the tofu well. This step helps remove water and makes it crispier. Use a clean kitchen towel or paper towel to soak up the moisture. Cut the tofu into cubes, about an inch thick. In a bowl, mix cornstarch, olive oil, and seasonings. Toss the tofu in this mix until every cube is coated. - Arrange coated tofu on a baking sheet. - Bake for 25-30 minutes, flipping halfway through. Place the tofu cubes on a baking sheet lined with parchment paper. Make sure they are not touching. This space allows hot air to circulate, giving them a nice crunch. Bake for 25-30 minutes. Halfway through, flip the cubes to cook evenly. They should turn golden brown and crispy. - Whisk tahini, lemon juice, salt, and water until smooth. While the tofu bakes, let’s make the dressing. In a small bowl, whisk together tahini with fresh lemon juice. Add a pinch of salt. Slowly add water until the dressing is smooth and pourable. Adjust the water for your desired thickness. You want it creamy but not too thick. - Layer quinoa, fresh vegetables, crispy tofu, avocado, and tomatoes. - Drizzle with tahini dressing and garnish with fresh herbs. Now, it’s time to build your bowl! Start with a layer of cooked quinoa at the bottom. Next, add fresh baby spinach and shredded carrots. Then, pile on the crispy tofu. Place slices of avocado and halved cherry tomatoes on top. Finally, drizzle the tahini dressing over everything. Don’t forget to sprinkle some fresh herbs for a pop of color. Enjoy your tasty and healthy meal! For the full recipe, check out the detailed instructions provided. To make your tofu crispy, start by pressing it well. Pressing removes water and helps it cook better. Cut your tofu into cubes after pressing. When you bake it, space the tofu on the sheet. Avoid overcrowding. Give each piece room to breathe. This helps them crisp up nicely. To boost flavor, try adding spices. You can use chili powder or curry powder for a kick. Mixing in different herbs can also add depth. Add some crunch with nuts or seeds. You can sprinkle sunflower seeds or sliced almonds on top. These extra touches make your Buddha bowl even tastier. Your tahini dressing should be smooth. If it feels thick, add a bit of water. Mix until you reach a pourable thickness. This way, it will drizzle over your Buddha bowl nicely. If you like a richer flavor, add more lemon juice. Find the balance that you enjoy! For the full recipe, check out the complete guide. {{image_4}} You can switch out quinoa for other grains. Try brown rice for a chewy texture. Farro adds a nutty flavor, while couscous cooks quickly and is light. Each grain brings its own taste and texture to your Buddha bowl. Experiment and find what you like best. Tofu is great, but you have options. Chickpeas are a tasty choice that adds fiber and protein. Tempeh offers a firmer texture and earthy taste. If you eat meat, grilled chicken works well too. Each protein enhances the bowl's flavors while keeping it filling. Seasonal veggies can change your bowl. Use bright bell peppers for crunch and sweetness. Zucchini adds a mild taste and soft texture. Carrots are a classic, but mixing in other veggies keeps your meal fresh and exciting. Look for what’s in season to keep it vibrant. Store any leftovers in an airtight container for up to 3 days. This keeps the food fresh and safe. When you want a quick meal, just reach for your leftovers. For best quality, freeze crispy tofu separately. This helps maintain its crunchy texture. You can place it in a freezer-safe bag. Just remember to label it with the date. To reheat the tofu, use the oven or a skillet. The oven keeps it crispy. Heat it at 350°F (175°C) for about 10 minutes. If you use a skillet, warm it over medium heat. This way, you get that great crunch back. Enjoy your meal again, just like fresh! To make crispy tofu, you need to start by pressing the tofu. Remove the tofu from the package and drain the water. Wrap the tofu in a clean towel and place a heavy object on top. Let it sit for 15 to 30 minutes. This step removes extra moisture. Next, cut the pressed tofu into cubes. In a bowl, mix cornstarch, olive oil, garlic powder, smoked paprika, and soy sauce. Add the tofu cubes and gently toss to coat. Make sure each piece is well covered. Now, arrange the coated tofu on a baking sheet lined with parchment paper. Bake at 400°F (200°C) for 25 to 30 minutes. Flip the tofu halfway through to ensure even crispiness. Your tofu should come out golden and crunchy. Yes, you can prepare the Buddha bowl ahead of time. Cook the quinoa and store it in the fridge for up to three days. You can also chop the vegetables and keep them in airtight containers. This makes assembly quick and easy. For the crispy tofu, bake it fresh for the best texture. However, you can make the tahini dressing in advance. Just store it in the fridge in a sealed jar. When you are ready to eat, assemble the bowl with your prepared ingredients. You can customize your Buddha bowl with various toppings. Consider adding: - Roasted sweet potatoes - Chickpeas or beans - Sliced cucumbers - Nuts or seeds for crunch - Fresh herbs like basil or mint Feel free to mix and match based on your taste and what you have on hand. Yes, this recipe is entirely vegan. All the ingredients come from plants. Using tofu, quinoa, and fresh vegetables makes it a healthy choice for everyone. You can enjoy this dish knowing it fits a vegan diet. The best way to press tofu involves a few simple steps. Start by draining the tofu. Wrap it in a clean kitchen towel. Place a cutting board or plate on top. Add a heavy object, like a cast iron skillet or some books. Let it rest for 15 to 30 minutes. This method helps remove excess moisture, leading to a crispier end result in your crispy tofu Buddha bowl. For the full recipe, check out the section above. This Buddha bowl recipe combines tofu, quinoa, and fresh veggies for a nutritious meal. You learned how to season and bake tofu for a crispy texture and make a tasty tahini dressing. I shared tips for flavor, variations, and storage. Remember, you can customize your bowl with different grains and proteins. Enjoy making this dish your own while keeping it healthy and delicious. A well-prepared Buddha bowl can nourish both your body and taste buds. Enjoy your cooking journey!](https://dailydishcraft.com/wp-content/uploads/2025/05/f854e4a3-6811-4234-945d-55609d725435-250x250.webp)
Crispy Tofu Buddha Bowl
Discover how to create a delicious and nutritious Crispy Tofu Buddha Bowl packed with vibrant flavors! This simple recipe features crispy oven-baked tofu, fresh veggies, and a creamy tahini dressing, all served over a bed of quinoa. Perfect for a healthy lunch or dinner, this bowl combines textures and tastes that will leave you satisfied. Click through to explore the full recipe and elevate your meal prep with this delightful dish!