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
For this recipe, you will need the following ingredients:
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. 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🥰
I have added a little video below of the process of assembling the bowl as well as a video for how to make the baked tofu.
If you liked this recipe, you might also like these other vegan meal ideas:
Thai Inspired Buddha Bowl
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🥰
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