Vibrant Tofu & Veggie Buddha Bowl 🥗✨
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 2
Calories per Serving: ~400 kcal
Ingredients
For the Bowl
🥦 Broccoli: 1 cup, steamed
🥕 Carrots: 1 cup, shredded
🥒 Cucumber: 1/2, sliced
🥑 Avocado: 1, diced
🍅 Cherry Tomatoes: 1 cup, halved
🍚 Cooked Quinoa: 1 cup (or substitute with brown rice)
For the Tofu
🥢 Firm Tofu: 1 block (about 14 oz), cubed
🥄 Soy Sauce: 2 tbsp
🍯 Honey (or Maple Syrup): 1 tbsp
🌶️ Sriracha (optional): 1 tsp
🥄 Olive Oil: 1 tbsp
For the Dressing
🍋 Lemon Juice: 2 tbsp
🥄 Olive Oil: 1 tbsp
🥄 Tahini (optional): 1 tbsp
🧂 Salt & Pepper: To taste
Directions
Prepare the Tofu:
Press the tofu to remove excess water. In a bowl, mix soy sauce, honey, and sriracha (if using). Toss the tofu cubes in the marinade and let sit for 5 minutes. Heat olive oil in a pan over medium heat and pan-fry the tofu until golden brown on all sides, about 5-7 minutes.
Prepare the Quinoa & Veggies:
Steam the broccoli until tender-crisp. Slice the cucumber, halve the cherry tomatoes, and dice the avocado. Shred the carrots and set everything aside.
Assemble the Bowl:
In a large bowl, arrange the cooked quinoa as the base. Neatly place the tofu, broccoli, carrots, cucumber, avocado, and cherry tomatoes in sections around the bowl.
Make the Dressing:
Whisk together lemon juice, olive oil, tahini, salt, and pepper. Drizzle over the bowl.
Serve & Enjoy:
Garnish with sesame seeds or chopped parsley if desired, and dig into your wholesome and colorful Buddha bowl! 🌈
Optional Add-Ons
Add a sprinkle of feta cheese or nuts for extra flavor.
Swap tofu with grilled chicken or tempeh for variety!