Description
A delicious Buddha bowl featuring crispy baked tofu coated in a creamy peanut sauce, served with quinoa, broccoli, carrots, and avocado.
Ingredients
Scale
- 1 block of firm tofu
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 cup cooked quinoa
- 1 cup steamed broccoli
- 1 cup shredded carrots
- 1 avocado, sliced
- 1/4 cup peanut butter
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha (optional)
- 2 green onions, sliced
- Sesame seeds for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Press the tofu to remove excess moisture, then cut it into cubes.
- Mix the soy sauce and olive oil in a bowl. Add the tofu cubes and toss to coat.
- Spread the tofu on a baking sheet and bake for 25-30 minutes, turning halfway through, until golden and crispy.
- Whisk together peanut butter, maple syrup, rice vinegar, and sriracha to make the sauce in a separate bowl.
- Assemble the bowl by adding quinoa, cooked tofu, broccoli, carrots, and avocado.
- Drizzle with peanut sauce and garnish with green onions and sesame seeds.
- Serve and enjoy!
Notes
Best eaten fresh the same day; avocado softens if it sits. Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 10g
- Sodium: 500mg
- Fat: 35g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 0mg