Buddha Bowls are so delicious, nutritious, and easy to make. I think they are also the perfect light meal for summer- I find myself making them more and more these days . This simple recipe is for a Thai inspired Buddha bowl that I love to make.
What you will need for your Thai inspired Buddha bowl
Tofu Ingredients
- 1 16oz block of firm tofu
- 3 tbsp corn starch
- 1 tsp salt
- 1 1/2 tsp garlic powder
- 1/2 tsp pepper
- Thai peanut sauce
Bowl Toppings
- red cabbage
- grated carrots
- cherry tomatoes
- roasted sweet potatoes
- quinoa
- edamame
- roasted broccoli
- Romaine lettuce
Creating your Thai inspired Buddha bowl
Tofu Directions
- Start by draining the water from your tofu and use paper towels or a kitchen towel to press down the tofu and get rid of the excess water.
- Then cut up your tofu into small cubes.
- In a bowl, add the corn starch, salt, garlic powder, and pepper and mix them well.
- Coat each tofu piece with the mixture and then lay it on a baking sheet.
- Bake your tofu squares for 20 minutes at 400*F.
- In the meantime, add about 3/4 cup of your Thai peanut sauce to a bowl.
- When you take out your tofu cubes, give them a few minutes to cool off, then dip each tofu piece in the sauce.
- Put the tofu back on the tray and bake for another 20 minutes.
- *Keep in mind that this makes 2 portions* Feel free to cut the recipe in half if you don’t need that much.
Assembling your bowl
- Add the Romaine lettuce as the base of your bowl.
- Add your cooked quinoa, red cabbage, grated carrots, cherry tomatoes, roasted sweet potatoes, edamame, roasted broccoli, and tofu to the bowl.
- Drizzle with more Thai peanut sauce.
If you liked this recipe, you might also like these other vegan meal ideas:
Thai Inspired Buddha Bowl
An easy and nutritious summer meal idea.
Ingredients
Tofu Ingredients
- 1 16 oz block of firm tofu
- 3 tbsp corn starch
- 1 tsp salt
- 1 1/2 tsp garlic powder
- 1/2 tsp pepper
- Thai peanut sauce
Bowl Toppings
- red cabbage
- grated carrots
- cherry tomatoes
- roasted sweet potatoes
- quinoa
- edamame
- roasted broccoli
- Romaine lettuce
Instructions
Tofu Directions
- Start by draining the water from your tofu and use paper towels or a kitchen towel to press down the tofu and get rid of the excess water.
- Then cut up your tofu into small cubes.
- In a bowl, add the corn starch, salt, garlic powder, and pepper and mix them well.
- Coat each tofu piece with the mixture and then lay it on a baking sheet.
- Bake your tofu squares for 20 minutes at 400*F.
- In the meantime, add about 3/4 cup of your Thai peanut sauce to a bowl.
- When you take out your tofu cubes, give them a few minutes to cool off, then dip each tofu piece in the sauce.
- Put the tofu back on the tray and bake for another 20 minutes.
- *Keep in mind that this makes 2 portions* Feel free to cut the recipe in half if you don’t need that much?
Assembling your bowl
- Add the Romaine lettuce as the base of your bowl.
- Then add your cooked quinoa, red cabbage, grated carrots, cherry tomatoes, roasted sweet potatoes, edamame, roasted broccoli, and tofu to the bowl.
- Drizzle with more Thai peanut sauce. ENJOY?
Tried this recipe?Let us know how it was!
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