Spicy Tofu and Quinoa Buddha Bowl

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

Protein-packed bowls with crispy tofu, roasted vegetables, and a zesty tahini dressing. This Asian-inspired vegan recipe, ready in about 60 minutes, pairs tofu, quinoa, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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, firm) tofu
• 1 cup (uncooked) quinoa
• 1 large (sliced) bell peppers
• 1 cup (florets) broccoli
• 1 medium (julienned) carrots
• 3 tbsp soy sauce
• 1 tbsp sriracha
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 clove (minced) garlic
• 1 tbsp olive oil
• 1 tbsp sesame seeds
• 1/4 cup chopped cilantro

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Cut tofu into 1-inch cubes and toss with 1 tbsp olive oil. Roast for 20-25 minutes until golden and crispy.
2. Step 2: In a pot, bring 2 cups water to a boil. Add quinoa, reduce heat, and simmer for 15-20 minutes until tender. Fluff with a fork.
3. Step 3: Toss bell peppers, broccoli, and carrots with 1 tbsp olive oil. Roast for 20-25 minutes until tender and slightly charred.
4. Step 4: In a bowl, whisk together soy sauce, sriracha, tahini, lemon juice, garlic, and 1 tbsp water until smooth. Set aside.
5. Step 5: Assemble bowls by layering quinoa, roasted vegetables, and tofu. Drizzle with tahini dressing, sprinkle with sesame seeds, and garnish with cilantro.