Tofu Buddha Bowl with Peanut Sauce (Vegan) (2024)

Why You'll Love This Recipe

• Fresh, colorful, and nourishing! This tofu buddha bowl with peanut sauce is a great recipe to make when you are craving something light yet filling and satisfying. I especially love eating Buddha bowls when it's springtime or on hot summer days.
• Easy to put together. This recipe has a few *truly* simple steps, the hardest of which is making the tofu (which is not hard at all). It's great when you're low on time or don't want to spend much time in the kitchen.
• Customizable. You can add whatever vegetables you want, and you can also switch up the rice for noodles, sweet potatoes, or cauliflower rice.
• Meal prep-friendly. Feel free to prep all of the ingredients ahead of time. This way, all you'll have to do is assemble the bowl and enjoy!
• Naturally vegan and can be made gluten-free. Make sure to use tamari instead of soy sauce for a gluten-free option.

What Is a Buddha Bowl?

A Buddha Bowl is a healthy and balanced meal served in a bowl. It most often consists of different ingredients, such as whole grains, fresh vegetables, some type of protein, and healthy fats.

It's often served vegetarian or vegan, but it can also include meat, fish, or other animal products.

The term "Buddha Bowl" is believed to come from the idea that the bowl is filled with an abundance of foods, which represents the generosity of Buddha.

• Tofu: For best results, use firm or extra-firm tofu. It has less moisture and crisps up when baked or fried.
• Cooked rice: This will be the base of our tofu buddha bowl that will carry the rest of the toppings. I'm using short-grain rice, but sushi rice, basmati rice, and brown rice will also work.
• Vegetables: I use carrots, radishes, red cabbage, and edamame (which are technically beans).
• Peanut butter: I recommend using all-natural creamy peanut butter for the best results.
• Soy sauce: You'll need it both for marinating the tofu and for adding flavor and saltiness to the peanut sauce.
• Sesame oil: A little bit of sesame oil goes a long way and adds a toasty flavor and nuttiness. I recommend using toasted sesame oil because it's more potent.
• Rice vinegar: Adds tanginess and a great vinegary zing!
• Cornstarch: It coats the tofu and helps it crisp up in the oven.
• Sriracha: As with the soy sauce, you'll need it both for marinating the tofu and for adding flavor and spiciness to the peanut sauce.
• Avocado: I love adding avocado to my Buddha bowl because it brings freshness, creaminess, and color, but it's optional.

Expert Tips

• Use extra-firm tofu. To make it golden brown and crispy, you need to use firm, extra-firm, or super-firm tofu. Soft or silken tofu won't work, because they have high water content and fall apart easily.
• Press the tofu to remove excess moisture. Another important step that helps the tofu crisp up in the oven. Pressing for at least 30 minutes gets rid of the excess water and allows the tofu to absorb more flavor when you add the marinate later on.
• If you have the extra time, let the tofu marinate. This isn't necessary, but it makes a difference. If you don't have the time, you can marinate it the night before so it can be ready to be baked the next day.
• Marinate your veggies. For even more flavor, marinate the vegetables in advance. Use a mixture of apple cider vinegar, salt, and a little bit of sugar. Let them sit while you're preparing the tofu and the sauce.
• Use a big enough bowl. Especially if you're going to add a lot of toppings as I do, you need a large bowl so you can mix everything and coat with the sauce evenly.
• Adjust the consistency of the peanut sauce as needed. The sauce can thicken as it sits so make sure to add more water to reach the desired consistency.
• Switch up the vegetables! The best part of this tofu Buddha bowl is that it's versatile and customizable. You can use any of your favorite vegetables, starches, or protein sources. I've left some recommendations below.

FAQ

Common Substitutions

Don't have some of the ingredients mentioned above? You can still make this recipe!

Here are some of the most common substitutions for this tofu Buddha bowl.

• Tofu: You can use tempeh, seitan, or cooked chickpeas instead.
• Rice: If you don't want to use rice, you can use cooked quinoa, sweet potatoes, couscous, cauliflower rice, or noodles. I recommend rice noodles since they're naturally vegan and gluten-free and have a nice chewy texture. If you do end up using rice, I suggest trying my coconut rice as a way to switch things up!
• Peanut butter: You can use almond or cashew butter instead, but the flavor will change depending on the nut butter you're using.
• Soy sauce: Use tamari if you're on a gluten-free diet. Coconut aminos will also work.
• Rice vinegar: You can use white wine vinegar or lime juice instead.
• Cornstarch: Potato starch will also work well.
• Sriracha: You can use any other hot sauce that you like or substitute it with ½ teaspoon of red pepper flakes or chili powder.

Customize it!

Here I've written some ingredients you can use to customize your tofu Buddha bowl. You can mix and match different foods and experiment to find your favorite combo!

Veggie variations

As a rule of thumb, I try to include at least 3 different vegetables in my Buddha bowl for variety, color, and nutrition.

• Roasted frozen Brussels sprouts
• Roasted sweet potatoes or regular potatoes
• Root vegetables like beets or parsnips
• Thinly sliced cucumbers
• Greens such as arugula or baby spinach
• Sauteed or roasted asparagus
• Grilled or roasted corn
• Sauteed shiitake mushrooms
• Pan-dried bok choy
• Steamed broccoli or cauliflower
• Roasted eggplant or zucchini
• Red, yellow, or green bell pepper

Topping Ideas

There are SO many toppings you can add, the possibilities are truly endless! Here are some ideas:

• Pan-Fried Chickpeas
• Green onions or thinly sliced red onion
• Sauerkraut, pickled ginger or vegan kimchi
• A dollop of my hummus without garlic
• Homemade guacamole without cilantro
• Fresh herbs such as cilantro, parsley, or mint
• Sauteed greens like sauteed kale or easy sauteed spinach
• Chopped nuts like peanuts, cashews, or roasted air fryer pecans
• Salsa or avocado pico de gallo
• Roasted or pickled jalapeños
• Seaweed salad or nori sheets

Dressing Ideas

A good dressing is essential for a delicious tofu Buddha bowl, so here are my favorite ones I suggest you try:

• Miso tahini dressing
• My teriyaki sauce from my tofu teriyaki stir fry recipe
• Vegan BBQ sauce
• Hummus dressing
• Green goddess Tahini dressing
• Vegan ranch
• Vegan honey mustard dressing

Storage

Store leftovers in separate airtight containers for 3-4 days. Slice open the avocado before serving to prevent it from turning brown.

To keep the ingredients fresh for longer, store your sauce in a small mason jar and pour it over right before serving.