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To make a Crispy Tofu Buddha Bowl, you need a blend of fresh and tasty items. Here’s what you'll use: - 1 block firm tofu, pressed and cut into cubes - 2 tablespoons cornstarch - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 teaspoon garlic powder - 1 cup cooked quinoa - 1 cup broccoli florets - 1 cup shredded carrots - 1 avocado, sliced - 1 cup cherry tomatoes, halved These ingredients give your bowl a great texture and taste. The tofu adds protein, while quinoa provides energy. The veggies bring color and nutrients. Your bowl needs some extra flavor. Here are the seasoning items: - 2 tablespoons tahini - 1 tablespoon lemon juice - Salt and pepper to taste Tahini adds creaminess, while lemon juice gives a refreshing zing. Salt and pepper help enhance all the tastes. Garnishes make your bowl look and taste even better. You can use: - Sesame seeds for garnish - Fresh cilantro for garnish These toppings add a nice crunch and a pop of color. Plus, they boost the fresh flavor in each bite. For the full recipe, be sure to check the instructions! Start by preheating your oven to 400°F (200°C). This step makes the tofu crispy. Line a baking sheet with parchment paper for easy cleanup. Take your block of firm tofu and press it to remove excess water. Cut the tofu into cubes. In a bowl, mix the tofu cubes with soy sauce, sesame oil, garlic powder, and a pinch of salt and pepper. This mixture adds great flavor. Then, sprinkle cornstarch over the tofu. Toss gently until every piece is coated. This coating helps make the tofu extra crispy in the oven. While the tofu bakes, it's time to cook the veggies. Take your broccoli florets and steam them until they are tender-crisp, which takes about 5 minutes. This keeps them bright and fresh. Set the broccoli aside once they are done. You can also prep your carrots by shredding them. Slice the avocado and halve the cherry tomatoes. These fresh veggies will add color and crunch to your bowl. Now, let’s put everything together. Start with a base of cooked quinoa in each bowl. Quinoa is packed with protein and fiber. Next, add a mound of steamed broccoli, followed by shredded carrots. Place the sliced avocado and halved cherry tomatoes on top. Once your tofu is crispy, take it out of the oven and place it atop the veggies. In a small bowl, whisk tahini, lemon juice, and a bit of water until smooth. Drizzle this sauce over the bowl. Finally, sprinkle sesame seeds and fresh cilantro for garnish. Your Buddha bowl is now ready to enjoy! For the full recipe, refer to the details above. To get crispy tofu, start with firm tofu. Press it to remove extra water. Cut the tofu into cubes and toss them with soy sauce, sesame oil, and garlic powder. This mix adds flavor. For extra crunch, coat the tofu in cornstarch. Spread it on a baking sheet and bake at 400°F (200°C) for 25-30 minutes. Flip the tofu halfway through. It should be golden brown and crispy. You can mix and match flavors to make your bowl unique. Try adding different veggies like bell peppers or zucchini. Swap in quinoa for brown rice or farro. For a kick, add some chili flakes or sriracha. Dress it with tahini mixed with lemon juice for a creamy touch. The key is to balance flavors for a tasty dish. You can make parts of your bowl ahead of time. Cook the quinoa and veggies a day before. Store them in the fridge. You can even bake the tofu and reheat it later. This helps save time during busy days. Just assemble the bowl before serving. This makes dinner easy and delicious! {{image_2}} If you want to switch up the protein in your crispy tofu Buddha bowl, try chickpeas. They add a nice crunch when roasted. You can also use tempeh or seitan for a hearty option. Both have great textures and soak up flavors well. For a non-vegan choice, grilled chicken or shrimp works too. Feel free to change the vegetables based on the season. In spring, use asparagus or snap peas. In summer, zucchini and bell peppers shine. Fall brings sweet potatoes and Brussels sprouts, while winter is perfect for kale and root veggies. Just make sure to steam or roast them for the best taste. While tahini dressing is creamy and rich, you can switch it up easily. Try a simple lemon vinaigrette for a lighter taste. A spicy sriracha sauce adds a kick. For a nutty flavor, use almond butter instead of tahini. Each dressing gives a new twist to your bowl. Check the full recipe for more ideas on how to mix it up! To store your crispy tofu Buddha bowl, let it cool first. Place the bowl in an airtight container. Keep the tofu and veggies separate if possible. This helps maintain the tofu's crispiness. Store it in the fridge for up to three days. The quinoa can stay with the veggies. This makes meal prep easy for busy days. When reheating, I suggest using the oven or an air fryer. This keeps the tofu crispy. Preheat the oven to 350°F (175°C). Place the tofu on a baking sheet. Heat for about 10-15 minutes or until hot. If you use a microwave, do it in short bursts. This can make the tofu soft. The cooked quinoa lasts about five days in the fridge. Tofu can stay fresh for a week if unopened. Once you open it, use it within three to five days. Fresh veggies, like broccoli and carrots, are best eaten within a week. Always check for signs of spoilage, like strange smells or colors. A Buddha Bowl is a meal that has many healthy foods in one bowl. It often has grains, veggies, and protein. The name comes from the way it looks. It is usually colorful and full, like Buddha's belly. You can mix and match any foods you like. This makes it fun and easy to eat. To make this Crispy Tofu Buddha Bowl gluten-free, swap out soy sauce for tamari. Tamari is a gluten-free soy sauce. Always check the labels for any other ingredients. The cornstarch is already gluten-free, so you can use that without worry. Yes, you can use different types of tofu! Firm or extra-firm tofu works best for this recipe. Silken tofu is too soft and won't hold its shape. If you want a richer flavor, try marinated tofu. Just remember to adjust the cooking time if you use a different type. For the full recipe, check the main section above. In this article, I explored how to make the perfect Buddha bowl. We discussed key ingredients, seasoning options, and garnishes that enhance your dish. I shared step-by-step instructions, tips for crispy tofu, and clever variations. You can mix proteins and veggies to fit your taste. Remember, storing and reheating your bowl properly keeps it fresh. Making this dish is easy and fun. Enjoy your flavorful and nutritious meal!

Crispy Tofu Buddha Bowl

Create a delicious and healthy Crispy Tofu Buddha Bowl that is bursting with flavor and nutrients! This easy recipe features golden, baked tofu with a crunchy coating and a colorful mix of fresh veggies like broccoli, avocado, and cherry tomatoes, all served over a base of fluffy quinoa. Drizzle with a zesty tahini sauce for added richness. Ready to impress? Click through for the full recipe and start your nourishing bowl journey today!
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Ingredients
  

1 block firm tofu, pressed and cut into cubes

2 tablespoons cornstarch

2 tablespoons soy sauce

1 tablespoon sesame oil

1 teaspoon garlic powder

1 cup cooked quinoa

1 cup broccoli florets

1 cup shredded carrots

1 avocado, sliced

1 cup cherry tomatoes, halved

2 tablespoons tahini

1 tablespoon lemon juice

Salt and pepper to taste

Sesame seeds for garnish

Fresh cilantro for garnish

Instructions
 

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

    In a bowl, toss the cubed tofu with soy sauce, sesame oil, garlic powder, and a pinch of salt and pepper.

      Sprinkle cornstarch over the marinated tofu and mix until evenly coated. This will help achieve extra crispiness.

        Spread the tofu evenly on the baking sheet and bake for 25-30 minutes, flipping halfway through, until the tofu is golden and crispy.

          While the tofu bakes, prepare the vegetables. Steam the broccoli florets until tender-crisp (about 5 minutes) and set aside.

            To assemble the bowls, start with a base of cooked quinoa, adding a mound of steamed broccoli, shredded carrots, sliced avocado, and halved cherry tomatoes.

              Once the tofu is done, place it atop the veggies.

                In a small bowl, whisk together tahini, lemon juice, and a tablespoon of water until smooth. Drizzle over the bowl and add extra salt and pepper if desired.

                  Garnish the bowl with sesame seeds and fresh cilantro.

                    Prep Time: 15 mins | Total Time: 45 mins | Servings: 2