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Crispy Tofu Buddha Bowl

crispy tofu buddha bowl - featured image
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A quick and easy homemade meal featuring crispy tofu, fresh veggies, and a nutty sesame dressing, perfect for meal prep and packed with wholesome flavors.

Ingredients

Scale
  • 14 oz (400 g) firm or extra-firm tofu, pressed and cubed
  • 2 tbsp soy sauce or tamari (use gluten-free tamari if needed)
  • 1 tbsp cornstarch or arrowroot powder
  • 1 tbsp toasted sesame oil
  • 1 cup shredded carrots
  • 1 cup sliced cucumber
  • 1 cup thinly sliced red cabbage
  • 1 ripe avocado, sliced
  • 2 green onions, thinly sliced
  • 2 cups cooked quinoa or brown rice
  • 3 tbsp tahini
  • 2 tbsp soy sauce or tamari
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup or honey
  • 1 tsp grated fresh ginger
  • 1 small clove garlic, minced
  • Water to thin dressing as needed
  • 1 tbsp toasted sesame seeds
  • Fresh cilantro or parsley, roughly chopped (optional)
  • Crushed red pepper flakes (optional)

Instructions

  1. Drain the tofu block and press it for at least 20 minutes to remove excess water using a tofu press or a clean dish towel with a heavy skillet on top.
  2. Cut the pressed tofu into 1-inch cubes. In a mixing bowl, combine 2 tbsp soy sauce, 1 tbsp toasted sesame oil, and toss the tofu gently to coat. Marinate for 10 minutes.
  3. Sprinkle 1 tbsp cornstarch over the tofu cubes and toss gently until evenly coated.
  4. Cook the tofu: For air fryer, place tofu cubes in a single layer and cook at 400°F (200°C) for 15 minutes, shaking halfway through. For oven, spread tofu on a parchment-lined baking sheet and bake at 400°F (200°C) for 25-30 minutes, flipping halfway, until golden and crispy.
  5. While tofu cooks, whisk together 3 tbsp tahini, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup, 1 tsp grated ginger, 1 minced garlic clove, and enough water (start with 1 tbsp) to reach a smooth, pourable consistency.
  6. Prepare veggies and grain: shred carrots, slice cucumber, thinly slice red cabbage, chop green onions, slice avocado, and reheat or fluff quinoa or brown rice if needed.
  7. Assemble the bowl by starting with a base of quinoa or brown rice, layering fresh veggies, arranging crispy tofu cubes on top, then drizzling generously with sesame dressing.
  8. Garnish with toasted sesame seeds, fresh herbs, and red pepper flakes if desired.

Notes

Pressing tofu for at least 20 minutes is essential for crispiness. Avoid overcrowding tofu cubes during cooking to prevent steaming. Adjust dressing thickness with water for a silky texture. Lightly spray air fryer basket with oil to prevent sticking. Store leftovers in an airtight container for up to 4 days; keep dressing separate if packing for lunch.

Nutrition

Keywords: crispy tofu, Buddha bowl, plant-based meal, vegan, gluten-free, sesame dressing, healthy bowl, easy dinner, meal prep

Find it online: https://prismtaste.com/crispy-tofu-buddha-bowl-recipe-easy-homemade-meal-with-fresh-veggies-and-sesame/