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vegan buddha bowl with tofu

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


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)


Sesame ginger baked 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.
  • 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
  • Pre-heat oven to 400 degrees
  • Take tofu out of the marinade and place on an oiled, or lined baking sheet
  • Bake for 25 minutes, then flip and bake for another 20 minutes.
  • Take out of oven and off of baking sheet and let it cool for 5 minutes to let it firm up

Sweet potatoes

  • Wash sweet potatoes and dice, or cut into rounds.
  • In a bowl, pour over 1 TBL olive oil and stir it around
  • Add a pinch of salt and stir
  • Place on a lined baking sheet and place in the oven at the same time as tofu.
  • Whenever you go  into flip the tofu, stir the sweet potatoes around as well.
  • Take out once they look golden brown, about 40 minutes.

Assemble the bowl

  • Right after you place your sweet potatoes and tofu in the oven, rinse your brown rice and drain
  • Cook your brown rice in a rice cooker, or on the stove according to the directions on its package, usually takes 30-40 minutes to cook brown rice
  • Once you have about 10 minutes left, shred the red cabbage
  • Steam your baby bok choy for 5 minutes.
  • 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



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.


Calories: 581kcalCarbohydrates: 100gProtein: 18gFat: 12gSaturated Fat: 2gSodium: 936mgPotassium: 707mgFiber: 7gSugar: 9gVitamin A: 13528IUVitamin C: 68mgCalcium: 232mgIron: 5mg
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