Pre-heat oven to 400 degrees
Press the tofu for 15 minutes. If you don't have a tofu press, wrap it in paper towel and cover with a few heavy books or pans
While waiting for tofu to press, lets prepare the sweet potatoes
In a small bowl, mix together 1 tsp each of garlic powder, cinnamon, salt and curry powder
Place quartered red onion and diced sweet potatoes in a large bowl. Drizzle over 1 TBL of oil and mix well.
Shake spice mixture over the sweet potatoes and onions and mix well.
Place on a non-stick baking sheet and set aside, while we get our tofu ready. Give enough room between the sweet potatoes so that they become crispy.
Now that the tofu has been pressed for 15 minutes, cut it into larger cubes and place on a non-stick baking sheet
Place sweet potatoes/onions and tofu in the oven for 25 minutes.
While the sweet potatoes and onions are baking, prepare the quinoa by placing 4 cups of water and two cups of quinoa in a rice cooker. Add 1 veggie bouillon cube and press the white rice cooking option. If you don't have a rice cooker, check out this post to learn how to cook it on the stove or in a pressure cooker.
After the quinoa is cooked, open the lid of the rice cooker and throw the chopped kale in and shut the lid. The steam from the quinoa will cook the kale without having to dirty another pot
Prepare the peanut tofu sauce by combining ¼ cup each of peanut butter, maple syrup and soy sauce, 1 tsp of sesame oil (optional), a squeeze of lime or lemon juice and 1 tsp garlic ginger paste. See ingredients list on how to substitute this if you don't have garlic ginger paste
After 25 minutes, keep the sweet potatoes in the oven, but take the tofu out.
Place tofu in a bowl and pour ⅓ of the mixture over the tofu. Gently mix to make sure each piece is well coated. Let it marinate for 5 minutes, then pop it back on the baking sheet and into the oven for another 10 minutes.
After 10 minutes, take the tofu and sweet potatoes out of the oven - or when they become slightly caramelized and golden brown.
Place the remaining ⅔ of the peanut sauce in a sauce pan on low and gently stir while it heats up and thickens.
Pour this sauce over the tofu, or over the whole buddha bowl.
Assemble the bowl: add the quinoa, drained and rinsed kidney beans, kale, sweet potatoes and peanut tofu and top with a little peanut sauce and cilantro