Authentic Tofu Buddha Bowl with Quinoa
A vibrant vegan bowl of crispy tofu, roasted veggies, and fluffy quinoa topped with tahini dressing. This Asian-inspired vegetarian recipe (vegan), ready in about 65 minutes, pairs tofu, quinoa, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 block (14 oz), pressed tofu
- 1 cup quinoa
- 1 cup mixed vegetables (broccoli, carrots, snap peas)
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp sesame seeds
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Cook quinoa according to package instructions. Set aside.
- Step 2: In a bowl, crumble tofu into small pieces. Toss with 1 tbsp soy sauce and 1 tbsp olive oil. Pan-fry 5-7 minutes until golden and crispy.
- Step 3: Toss mixed vegetables with remaining olive oil and 1 tbsp soy sauce. Roast at 400°F (200°C) 20-25 minutes until tender.
- Step 4: In a small jar, whisk tahini, lemon juice, 1 tbsp soy sauce, and 1 tbsp water until smooth. Assemble bowls with quinoa, tofu, vegetables, and drizzle with tahini dressing. Top with sesame seeds.
