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Crispy Tofu Buddha Bowls

Crispy Tofu Buddha Bowls recipe with perfectly crispy tofu, colorful vegetables, and a creamy tahini dressing.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 4

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.