Baked Tofu Buddha Bowl

a big colourful bowl of goodness

serves 2
takes approx. 40 minutes in total.

For the Tofu
1 block of tofu (pressed and cut into triangles) – I used smoked Tofoo.
2 tablespoons of sesame oil
1 tablespoon of soy sauce
1 teaspoon of cayenne pepper
1 teaspoon of sriracha sauce
1/2 teaspoon of garlic powder

For the Peanut Butter drizzle
40g smooth peanut butter
1 tablespoon of Sriracha
1 teaspoon of soy sauce
Boiling water

For the rest
10 pieces of tenderstem broccoli (trimmed)
130g peas
1/2 courgette
1 red pepper (diced)
oil of choice (I used 1kcal coconut spray)
4 spring onions (chopped)
sesame seeds
brown rice (cooked)

For the Tofu
1. Preheat oven to 180°C/350°F
2. Cut your tofu blocks into triangular shapes.
3. Combine your sesame oil, soy sauce, cayenne pepper, sriracha and garlic powder in a bowl and add your tofu to marinade for a minimum of 15 minutes. Stirring frequently.
4. On a lined baking tray, lay out your tofu triangles and bake in the oven for 10 minutes before flipping over and baking for another 10 minutes.

For the rest
1. On a medium heat, add your oil of choice and then add your broccoli.
2. After a few minutes, add your courgette, red pepper and edamame beans. Fry for a few minutes.
3. Then add your brown rice and combine.

For the peanut sauce
1. Combine all ingredients in a bowl and whisk until your desired sauce consistency is reached. Add more water should you want it runnier.

To assemble your Buddha bowl
1. Empty your veg/rice mixture into a bowl or onto a plate.
2. Place your baked tofu on top.
3. Drizzle with your peanut sauce.
4. Finish by garnishing with spring onions and sesame seeds.

Enjoy! – share and tag your creations with me on Instagram @whatluceeats


4 thoughts on “Baked Tofu Buddha Bowl

  1. […] perfectly, so  make this along side them and get dunking. Its the same sauce that I use in my Baked Tofu Buddha Bowl and I often make it to drizzle over veggies. You can control the kick of it by adjusting the […]


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