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Tofu buddha bowl filled with tofu, rice and vegetables

Delicious tofu buddha bowl

Healthy and delicious buddha bowl with sweet chili sauce. Great meal to make ahead and take with you for an on-the-go lunch
5 from 1 vote
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Course: Main Course
Cuisine: Asian
Keyword: Baked tofu, buddha bowl, easy lunch
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Calories: 581kcal
Author: Maria

Ingredients

Sesame ginger baked tofu

  • 1 package of extra firm tofu (drained and pressed for 30 minutes)
  • 4 tbsp soy sauce
  • 2 tbsp toasted sesame oil
  • 2 tbsp rice vinegar
  • 2 tbsp maple syrup
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 3 tbsp corn starch

Buddha bowl ingredients

  • 2 cups dry brown rice
  • 2 cups steamed baby bok choy
  • 1 cup shredded red cabbage
  • 1 large sweet potato (cut into rounds or diced)
  • 1 tbsp olive oil
  • Sweet chili sauce
  • Sesame ginger baked tofu
  • Toasted sesame seeds (optional garnish)

Instructions

Press the tofu

  • Take your tofu out of the package and drain it.
  • Either press the tofu in a tofu press for 30 minutes, or wrap tofu in paper towel or towel and place a heavy pan or object over the tofu. Press for 30 minutes
  • Cut tofu in cubes
  • In a mug or bowl, mix together soy sauce, sesame oil, vinegar, maple syrup, ginger and garlic.
    4 tbsp soy sauce, 2 tbsp toasted sesame oil, 2 tbsp rice vinegar, 2 tbsp maple syrup, 1 tbsp minced garlic, 1 tbsp minced ginger

Marinate the tofu

  • Place the tofu in a storage container with a lid and pour the marinade over.
  • Put the lid on the container and gently turn container upside down, to make sure tofu marinade gets on all sides.
  • Place tofu in the fridge, upside down and let it marinate for at least 15 minutes. 1-8 hours is best, but sometimes we don't have the time
  • Pour corn starch over tofu and gently mix until you don't see the corn starch
    3 tbsp corn starch
  • Pre-heat oven to 400 degrees
  • Take tofu out of the marinade and place on an oiled, or lined baking sheet

Sweet potatoes

  • Once you have your tofu ready to bake, wash sweet potatoes and dice, or cut into rounds.
    1 large sweet potato
  • In a bowl, pour over 1 tablespoon of olive oil and stir it around
    1 tbsp olive oil
  • Add a pinch of salt and stir

Bake tofu and sweet potatoes

  • Place sweet potatoes on a lined baking sheet and place in the oven at the same time as tofu.
  • Bake them both for 25 minutes, then flip the tofu, and stir the sweet potatoes around. Bake for another 20 minutes.
  • Take out once the sweet potatoes and tofu look golden brown, about 40 minutes.
  • Take out of oven and off of baking sheet and let it cool for 5 minutes to let it firm up

Cook the rice

  • While tofu is baking, bet your rice started. Cook your brown rice in a rice cooker, or on the stove according to the directions on its package. 2 cups of dry brown rice usually takes 4 cups of water. Usually takes 30-40 minutes to cook brown rice. While the rice is cooking, prepare the other ingredients.
    2 cups dry brown rice

Prepare vegetables

  • Once the sweet potatoes have have about 10 minutes left, shred the red cabbage.
    1 cup shredded red cabbage
  • Steam your baby bok choy for 5 minutes.
    2 cups steamed baby bok choy

Assemble the bowl

  • Assemble everything in your bowl.  Start with a base of brown rice. Then place the tofu in one corner, bok choy in another corner, sweet potatoes in another corner and sesame ginger tofu in the other corner.
  • Top with sweet chili sauce or hot sauce or choice

Video

Notes

This is a great meal to meal prep at the beginning of the week. Great, easy dinner or lunch idea. It's also easy to pack up and take with you on the road.

Nutrition

Nutrition Facts
Delicious tofu buddha bowl
Amount per Serving
Calories
581
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
2
g
13
%
Sodium
 
936
mg
41
%
Potassium
 
707
mg
20
%
Carbohydrates
 
100
g
33
%
Fiber
 
7
g
29
%
Sugar
 
9
g
10
%
Protein
 
18
g
36
%
Vitamin A
 
13528
IU
271
%
Vitamin C
 
68
mg
82
%
Calcium
 
232
mg
23
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.