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- 1 block of firm tofu, thoroughly pressed and cut into bite-sized cubes - 1 cup cooked quinoa, as the hearty base - 1 cup broccoli florets, packed with nutrients - 1 cup shredded carrots, adding sweetness and color - 1 ripe avocado, sliced for creaminess - 1 cup cherry tomatoes, halved for freshness - 2 tablespoons soy sauce, for flavor - 1 tablespoon sesame oil, enhances richness - 1 teaspoon garlic powder, for an aromatic touch - 2 tablespoons tahini, for a nutty dressing - 1 tablespoon fresh lemon juice, to brighten the flavors - 2 tablespoons cornstarch, for extra crunch - Salt and pepper, to taste - Sesame seeds, for garnish - Fresh cilantro, for a burst of color and flavor When I create a Crispy Tofu Buddha Bowl, I focus on fresh and nutritious ingredients. Each component plays a key role in flavor and texture. Firm tofu serves as the protein base, while quinoa adds a hearty touch. The broccoli and carrots bring a splash of color and nutrition. Flavor enhancers like soy sauce and sesame oil make each bite delightful. Garlic powder adds a nice kick. Don't forget tahini and lemon juice; they elevate the dish with a creamy, tangy dressing. For seasoning, cornstarch is essential. It gives the tofu that desired crispy crunch. A sprinkle of salt and pepper, along with sesame seeds and fresh cilantro, finishes the bowl perfectly. The best part? You can find the full recipe to guide you step-by-step, so you can enjoy this tasty meal at home. Start by preheating your oven to 400°F (200°C). This temperature works well for crispy tofu. Next, take your block of firm tofu and press it to remove excess water. Cut the tofu into bite-sized cubes. In a medium bowl, mix the tofu with soy sauce, sesame oil, garlic powder, and a pinch of salt and pepper. Toss gently to coat each piece well. Now, sprinkle the cornstarch over the marinated tofu. Mix until all cubes are coated. This step is key for that crunchy texture you want. Arrange the coated tofu cubes on a lined baking sheet. Spread them out so they cook evenly. Bake the tofu for 25-30 minutes. Flip the tofu halfway through. This ensures an even golden color and crispy exterior. While the tofu bakes, steam the broccoli florets for about 5 minutes. You want them tender-crisp to keep their bright color. Set the broccoli aside once done. Now, get your cooked quinoa ready as the hearty base for your bowl. When everything is prepped, it’s time to assemble your Buddha bowl. Start with the quinoa, then layer the steamed broccoli, shredded carrots, avocado slices, and halved cherry tomatoes. For the full recipe, follow these steps to create a nutritious and colorful meal. To get crispy tofu, start with firm tofu. Press it well to remove excess water. This step is key to achieving a great texture. Next, coat the tofu cubes with cornstarch. This gives it that extra crunch we all love. Bake your tofu at 400°F (200°C). This temperature helps it crisp up nicely. Make sure to flip the tofu halfway through baking. This ensures even cooking and a golden-brown finish. You can customize your Buddha bowl easily. Add more vegetables like bell peppers or spinach for extra nutrients. Try different grains too. Brown rice or farro can replace quinoa. If you want more protein, add chickpeas or edamame. These swaps keep your bowl exciting and tasty. For dressings, tahini mixed with lemon juice is a winner. But you can get creative! Try adding soy sauce or a splash of hot sauce for a kick. Seasoning is also key. Adjust salt and pepper to match your taste. Don't forget to garnish! Fresh herbs like cilantro or green onions add color and flavor. {{image_4}} You can easily make this bowl even more special. If you want to swap tofu, try tempeh or chickpeas. Tempeh has a nutty taste and is rich in protein. Chickpeas add a hearty texture and are great for crunch. Both options offer a unique twist. They keep the meal filling and nutritious. Don't forget to season them as you would tofu! Quinoa is a wonderful base, but you can also use other grains. Brown rice is a good choice for a chewy texture. Farro is nutty and adds a lovely bite. Couscous cooks fast and is light. Each grain brings a different flavor to your bowl. Feel free to mix and match based on what you have! Using seasonal veggies can brighten your Buddha bowl. In spring, add asparagus or snap peas for freshness. Summer is perfect for zucchini or bell peppers. In fall, use roasted squash or sweet potatoes. Winter calls for hearty greens like kale or Brussels sprouts. Also, switch up the dressing flavors based on the season. A citrus dressing works well in warm months, while a richer, creamier one can warm up a cold day. After enjoying your Crispy Tofu Buddha Bowl, you may have some leftovers. First, let the bowl cool down to room temperature. Then, place your leftovers in an airtight container. This helps keep your food fresh. Store the container in the fridge. The leftovers can last for about 3 to 4 days. If you want to keep them longer, consider freezing them. However, the texture may change once thawed. To reheat your Buddha bowl, the goal is to keep the tofu crispy. I suggest using an oven or an air fryer for the best results. Preheat your oven to 375°F (190°C). Spread the tofu on a baking sheet. Heat for about 10 to 15 minutes. For an air fryer, set it to 350°F (175°C) and heat for about 5 to 7 minutes. This method keeps the tofu crunchy. Avoid using a microwave, as it can make the tofu soggy. Meal prep makes cooking easy and quick. Start by cooking a large batch of quinoa at the beginning of the week. You can store it in the fridge for up to 5 days. Next, you can press and cube the tofu. Marinate it in soy sauce, sesame oil, and spices. Store the marinated tofu in the fridge for up to 3 days. Chop your veggies in advance too. Keep them in airtight containers. This way, you can assemble your Buddha bowls in just a few minutes. For the dressing, you can mix tahini and lemon juice ahead of time. Just shake it well before using. For the full recipe, check out the details. Yes, you can use frozen tofu. Freezing changes the texture and makes it spongy. This helps it soak up flavors better. Just thaw it first, squeeze out excess water, and press it again. This will give you a tasty, chewy texture in your Buddha bowl. To get crispy tofu, start by pressing it well. Remove as much water as possible. Coat it with cornstarch before baking. This creates a crunchy layer. Bake at a high temperature and flip halfway through. This ensures all sides get golden and crispy. If you don't have tahini, try using peanut butter or almond butter. These options add creaminess and flavor. You can also blend sunflower seeds with water for a nut-free option. Adjust the amount of lemon juice to keep the flavor bright. You can add chickpeas, edamame, or lentils for more protein. These options mix well with the other ingredients. You could also add grilled chicken or fish if you want a non-vegetarian option. Feel free to mix in any veggies you like. Bell peppers, spinach, or snap peas work well. You can use seasonal vegetables for added freshness. To make it heartier, increase the quinoa portion. You can also add nuts or seeds for crunch. Consider topping it with a fried egg for extra protein. Yes, you can prep most ingredients ahead of time. Cook the quinoa and chop the veggies early. Store the components separately to keep them fresh. Assemble your bowl right before eating. Store leftovers in an airtight container in the fridge. Keep the dressing separate to avoid sogginess. The leftovers can last for about 3 days. You can mix different ingredients to change the flavor. Try adding fresh herbs like basil or dill. A dash of hot sauce can give it a spicy kick. Adjust the lemon juice for brightness or add maple syrup for sweetness. You can find the full recipe [here](#). This Buddha bowl recipe highlights the joy of crispy tofu and fresh veggies. You learned about key ingredients like firm tofu, quinoa, and avocado. I shared tips for prepping and baking tofu to keep it crispy. Customize your bowl with different grains and seasonal veggies for variety. Lastly, my storage tips help you enjoy leftovers later. Make this dish your own, and enjoy healthy eating!

Crispy Tofu Buddha Bowl

Create a delicious and vibrant Crispy Tofu Buddha Bowl that’s not only healthy but also incredibly easy to make! Packed with flavor from marinated tofu, nutritious veggies, and a creamy tahini dressing, this recipe is perfect for a satisfying meal. With just a few simple steps, you can whip up a bowl that looks as good as it tastes. Click through to explore the full recipe and get ready to enjoy a wholesome feast!
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Ingredients
  

1 block of firm tofu, thoroughly pressed and cut into bite-sized cubes

2 tablespoons cornstarch, for extra crunch

2 tablespoons soy sauce, for flavor

1 tablespoon sesame oil, enhances richness

1 teaspoon garlic powder, for an aromatic touch

1 cup cooked quinoa, as the hearty base

1 cup broccoli florets, packed with nutrients

1 cup shredded carrots, adding sweetness and color

1 ripe avocado, sliced for creaminess

1 cup cherry tomatoes, halved for freshness

2 tablespoons tahini, for a nutty dressing

1 tablespoon fresh lemon juice, to brighten the flavors

Salt and pepper, to taste

Sesame seeds, for garnish

Fresh cilantro, for a burst of color and flavor

Instructions
 

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.

    In a medium-sized bowl, combine the cubed tofu with the soy sauce, sesame oil, garlic powder, and a pinch of salt and pepper. Toss gently to ensure all pieces are well-coated in the marinade.

      Evenly sprinkle the cornstarch over the marinated tofu and mix until all cubes are thoroughly coated, setting the stage for a wonderfully crispy texture.

        Transfer the coated tofu cubes to the prepared baking sheet, spreading them out evenly to ensure proper cooking. Bake in the preheated oven for 25-30 minutes. Flip the tofu halfway through the cooking time to achieve an even golden-brown color and crispy exterior.

          While the tofu bakes, prepare the vegetables. Steam the broccoli florets for approximately 5 minutes, or until they are tender-crisp, then set aside to maintain their vibrant color.

            To assemble your Buddha bowl, start by placing a generous portion of cooked quinoa at the bottom of each serving bowl.

              Top the quinoa with a mound of steamed broccoli, followed by a generous helping of shredded carrots, slices of avocado, and halved cherry tomatoes for a burst of freshness.

                Once the tofu has finished baking and is perfectly crispy, divide it evenly among the bowls, placing it atop the colorful array of vegetables.

                  In a small bowl, whisk together the tahini and lemon juice, adding a tablespoon of water to achieve a smooth, drizzling consistency. Pour this delicious dressing over the assembled bowl, adjusting with extra salt and pepper according to your taste.

                    For the finishing touch, sprinkle sesame seeds over the top and add a handful of fresh cilantro to elevate the presentation and flavors.

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

                        - Presentation Tips: Serve in vibrant bowls, allowing the colorful ingredients to shine. Consider adding a lemon wedge on the side for an extra zesty touch!