Looking for a nutritious, satisfying meal that’s both Instagram-worthy and delicious? These Crispy Tofu Buddha Bowls have become my go-to recipe when I want something healthy yet incredibly flavorful. The combination of perfectly crispy tofu, colorful vegetables, and a creamy tahini dressing creates a balanced meal that’ll keep you energized throughout the day.
Ingredients
For the Crispy Tofu:
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 2 tablespoons cornstarch
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic powder
For the Bowl:
- 2 cups cooked quinoa or brown rice
- 2 cups shredded purple cabbage
- 2 medium carrots, julienned
- 1 large avocado, sliced
- 2 cups baby spinach
- 1 cup edamame, shelled
- Sesame seeds for garnish
For the Tahini Dressing:
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 2-3 tablespoons warm water
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Press your tofu for at least 30 minutes to remove excess moisture. I usually wrap it in paper towels and place something heavy on top.
- Cut the tofu into 1-inch cubes and toss with cornstarch, ensuring even coating.
- Heat olive oil in a large non-stick skillet over medium-high heat. Add the tofu and cook for 4-5 minutes per side until golden and crispy.
- While the tofu cooks, whisk together all dressing ingredients until smooth. Add warm water gradually to reach desired consistency.
- Prepare your bowls by dividing the quinoa or rice among 4 bowls.
- Arrange the cabbage, carrots, avocado, spinach, and edamame around the grain base.
- Top with the crispy tofu and drizzle with tahini dressing.
- Sprinkle with sesame seeds and serve immediately.
Cook Time and Serving Size
Prep Time: 45 minutes (including tofu pressing)
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 4 bowls
Recipe Notes
- For extra-crispy tofu, freeze it completely, then thaw before pressing. This creates a more meat-like texture.
- Make the dressing ahead of time – it keeps well in the fridge for up to 5 days.
- Feel free to swap vegetables based on what’s in season or your preferences.
- To meal prep, prepare components separately and store in airtight containers. The tofu stays crispy for about 2 days.
- If you’re gluten-free, make sure to use tamari instead of soy sauce.
- The key to perfect crispy tofu is ensuring it’s very well pressed and not overcrowding the pan while cooking.
These Crispy Tofu Buddha Bowls are endlessly customizable – feel free to experiment with different grains, vegetables, or even your favorite sauce. The most important thing is achieving that perfect crispy tofu texture, which this method consistently delivers.
Crispy Tofu Buddha Bowls
Crispy Tofu Buddha Bowls recipe with perfectly crispy tofu, colorful vegetables, and a creamy tahini dressing.
Ingredients
- 1 block 14 oz extra-firm tofu, pressed and cubed
- 2 tablespoons cornstarch
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic powder
- 2 cups cooked quinoa or brown rice
- 2 cups shredded purple cabbage
- 2 medium carrots julienned
- 1 large avocado sliced
- 2 cups baby spinach
- 1 cup edamame shelled
- Sesame seeds for garnish
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 2-3 tablespoons warm water
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
- Press your tofu for at least 30 minutes to remove excess moisture.
- Cut the tofu into 1-inch cubes and toss with cornstarch.
- Heat olive oil in a large non-stick skillet over medium-high heat. Add the tofu and cook for 4-5 minutes per side until golden and crispy.
- Whisk together all dressing ingredients until smooth. Add warm water gradually to reach desired consistency.
- Divide the quinoa or rice among 4 bowls.
- Arrange the cabbage, carrots, avocado, spinach, and edamame around the grain base.
- Top with the crispy tofu and drizzle with tahini dressing.
- Sprinkle with sesame seeds and serve immediately.
