Tofu Buddha Bowl Recipe | Vegan + High Protein

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It was a breezy Saturday afternoon when Lauren and Cassidy decided to experiment with a new recipe for their weekly meal prep. Inspired by their recent travels to Southeast Asia, they wanted to recreate the vibrant flavors they'd experienced. As they chopped fresh vegetables and prepared the satay tofu, the kitchen was filled with enticing aromas that transported them back to bustling street markets and cozy cafes.

This tofu buddha bowl quickly became a favorite in their household. Lauren loves the combination of fluffy quinoa and spicy chickpeas, while Cassidy can't get enough of the creamy peanut sauce drizzled over the crisp vegetables. It's a dish that not only satisfies their taste buds but also brings back cherished memories of their adventures.

Ingredients

For the Satay Tofu:

Firm tofu
Peanut butter
Soy sauce
Lime juice
Maple syrup
Garlic, minced
Ginger, grated
Water

For the Chilli Garlic Chickpeas:

Cooked chickpeas
Olive oil
Garlic, minced
Chili flakes
Salt

For the Bowl:

Quinoa
Fresh spinach
Red cabbage, thinly sliced
Zucchini, thinly sliced
Broccoli florets
Sesame seeds (optional, for garnish)

Instructions

Prepare the Satay Tofu and Chilli Garlic Chickpeas:

Press the firm tofu to remove excess moisture, then cut it into cubes.
In a bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, minced garlic, grated ginger, and water until smooth.
Toss the tofu cubes in the satay sauce, ensuring they are well coated.
Spread the tofu on a baking sheet lined with parchment paper.
In a separate bowl, mix cooked chickpeas with olive oil, minced garlic, chili flakes, and a pinch of salt.
Spread the seasoned chickpeas on another baking sheet.
Bake both the tofu and chickpeas in a preheated oven at 400°F (200°C) for 25-30 minutes, flipping halfway through, until the tofu is golden and the chickpeas are crispy.

Prepare the Quinoa and Vegetables:

While the tofu and chickpeas are baking, cook the quinoa according to package instructions.
Steam the broccoli florets until tender.
In a large bowl, combine fresh spinach, thinly sliced red cabbage, and zucchini.
Once the quinoa is cooked, fluff it with a fork and let it cool slightly.

Assemble the Buddha Bowls:

Divide the cooked quinoa among serving bowls.
Top each with a generous handful of the spinach, red cabbage, and zucchini mixture.
Add the steamed broccoli, baked satay tofu, and chili garlic chickpeas.
Drizzle any remaining satay sauce over the bowls.
Garnish with sesame seeds if desired.

Creating this tofu buddha bowl has become a delightful ritual for us. The medley of textures and flavors—from the creamy satay tofu to the spicy chickpeas and crisp vegetables—makes each bite a satisfying experience. It's a dish that not only nourishes the body but also brings a sense of joy and accomplishment.

We hope this recipe brings the same warmth and satisfaction to your table. Whether you're preparing it for a weeknight dinner or a weekend gathering, it's sure to impress and delight everyone who takes a bite.