Spicy Tofu and Quinoa Buddha Bowl
Protein-packed bowls with crispy tofu, roasted vegetables, and a zesty tahini dressing. This asian-inspired vegan (vegan) ready in about 60 minutes pairs block (14 oz, firm) tofu, (uncooked) quinoa, large (sliced) 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
Instructions
- 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.
- 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.
- Step 3: Toss bell peppers, broccoli, and carrots with 1 tbsp olive oil. Roast for 20-25 minutes until tender and slightly charred.
- Step 4: In a bowl, whisk together soy sauce, sriracha, tahini, lemon juice, garlic, and 1 tbsp water until smooth. Set aside.
- Step 5: Assemble bowls by layering quinoa, roasted vegetables, and tofu. Drizzle with tahini dressing, sprinkle with sesame seeds, and garnish with cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Tofu and Quinoa Buddha Bowl take to make?
Total time is about 60 minutes (25 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spicy Tofu and Quinoa Buddha Bowl?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep block (14 oz, firm) tofu from drying out.
Can I substitute ingredients in Spicy Tofu and Quinoa Buddha Bowl?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spicy Tofu and Quinoa Buddha Bowl for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spicy Tofu and Quinoa Buddha Bowl vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
