Tofu Buddha Bowl
A vibrant and nourishing meal packed with colorful vegetables, creamy avocado, and baked tofu, drizzled with a tangy sauce.
Equipment
- Baking Sheet
- Mixing Bowl
- Knife
- Oven
Ingredients
- 16 oz super firm or extra firm tofu drained
- 2 large sweet potatoes diced into ½ inch cubes
- 20 pieces cherry or grape tomatoes halved
- 2 cups cucumber sliced into half rounds or diced
- 1 cup red or green cabbage shredded
- 4 cups kale stems removed
- 1 medium avocado sliced (optional)
- 4 Tbsp beet or regular sauerkraut (optional)
- 1 batch Maple Mustard Tahini Sauce
Instructions
- Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
- Spread the diced sweet potatoes on the baking sheet and bake for 30-35 minutes, flipping halfway through.
- If using plain tofu, cube it and toss lightly with onion powder, garlic powder, and salt. Spread on a lined baking sheet and bake for 20-25 minutes, flipping halfway.
- While cooking, prepare your greens: tear the kale into bite-sized pieces and massage with a spoonful of dressing.
- Toss the cabbage with lemon juice and salt, and lightly massage.
- Prepare the other vegetables: halve the cherry tomatoes, slice the cucumber, and cut the avocado if using.
- To assemble, layer the greens in bowls and top with roasted sweet potatoes, baked tofu, cabbage, cucumber, tomatoes, and avocado. Drizzle with Maple Mustard Tahini Sauce.
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Notes
Store components separately in airtight containers in the fridge. Roasted sweet potatoes last 2-3 days, tofu up to 5 days.