TOFU BUDDHA BOWL RECIPE BY TASTY
Here's what you need: sesame oil, sweet mirin, McCormick® Fiery Spice Blend, kosher salt, extra firm tofu, medium sweet potatoes, medium broccoli crowns, cooked quinoa, purple cabbage, english cucumber, large avocado, roasted peanuts, fresh cilantro leaves, fresh mint leaf, sesame oil, apple cider vinegar, McCormick® Fiery Spice Blend, cold water, kosher salt
Provided by Tasty
Categories Lunch
Time 50m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400˚F (200˚C).
- Make the tofu marinade: In a medium bowl, mix together the sesame oil, mirin, Fiery spice blend, and salt.
- Cut the tofu lengthwise into ½-inch (1 ¼ cm) wide slabs, then cut each slab in half lengthwise. Cut each strip into ½-inch (1 ¼ cm) wide cubes. Toss with the marinade, then cover with plastic wrap marinate in the fridge for at least 1 hour.
- Fill a large pot with cold water, season well with salt, and add the sweet potatoes. Bring to a boil over medium-high heat. Reduce the heat to low and simmer until the sweet potatoes can be pierced with a fork but still give some resistance, about 20 minutes.
- Remove sweet potatoes from the pot and set aside to cool. Drop in the broccoli florets and blanch for 90 seconds. Remove the broccoli and shock in an ice bath to stop the cooking. Cool completely, about 60 seconds, then transfer to a paper towel-lined plate to drain.
- Cut the cooled sweet potato into ½-inch (1 ¼ cm) wide half moons and season with salt to taste.
- On a lightly greased baking sheet, spread out the marinated tofu and sweet potato. Bake for 20 minutes, until sweet potatoes and tofu begin to brown.
- While the sweet potatoes and tofu cook, make the peanut sauce: In a medium bowl, whisk together the peanut butter, apple cider vinegar, Fiery spice blend, and ¼ cup water. Add more water as necessary to achieve a pourable, but not runny, consistency. Season with salt to taste.
- Assemble the bowls: Add 1 cup (170 G) of quinoa to the bottom of a serving bowl, then arrange about 2½ ounces (70 G) of tofu, ½ cup (112 G) sweet potato, ½ cup (75 G) broccoli florets, ½ cup (50 G) purple cabbage, ¼ cup (30 G) cucumber, and 4-5 slices of avocado on top. Drizzle with 2-3 tablespoons peanut sauce and top with crushed peanuts, cilantro, and mint.
- Enjoy!
Nutrition Facts : Calories 998 calories, Carbohydrate 143 grams, Fat 32 grams, Fiber 23 grams, Protein 39 grams, Sugar 12 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
XarianNotHere
[email protected]I'm always looking for new Buddha bowl recipes, and this one is definitely a keeper. It's healthy, delicious, and easy to make.
Ambikapoudel Poudelambika
[email protected]This recipe is a great way to get your kids to eat more vegetables. My kids loved the tofu and the roasted vegetables.
Amanda Reed
[email protected]I love the vibrant colors in this Buddha bowl. It's so visually appealing, and it makes me want to eat it even more.
Danish Game
[email protected]This was the perfect recipe for a quick and easy weeknight meal. I had all the ingredients on hand, and it only took about 30 minutes to make.
Tushar Kumar
[email protected]I'm always looking for new recipes that are healthy and delicious. This tofu Buddha bowl definitely fits the bill. It's a great way to get a variety of nutrients in one meal.
Yazan Brek
[email protected]This recipe is a great way to use up leftover rice. I had some brown rice in the fridge, and it worked perfectly in this bowl.
shahzad sajjad
[email protected]I'm not a vegetarian, but I'm always looking for ways to incorporate more plant-based meals into my diet. This tofu Buddha bowl is a great option because it's packed with protein and vegetables.
Hellen Rose
[email protected]This recipe is a great way to meal prep for the week. I made a big batch on Sunday, and I've been eating it for lunch all week.
Mohamed Faraj
[email protected]I love the tahini dressing in this recipe. It's so creamy and flavorful, and it really brings all the ingredients together.
Terry “MIDNYTE” DeShazior
[email protected]This Buddha bowl is a great way to get your daily dose of vegetables. It's also a very filling meal, so it's perfect for lunch or dinner.
Nona Shelton
[email protected]I'm always looking for new ways to cook tofu, and this recipe definitely delivered. The tofu was crispy on the outside and tender on the inside, and it was full of flavor.
saifullah rajper
[email protected]This was a really easy recipe to follow, and it didn't take long to make. I'll definitely be making this again for my family.
Atta Raja
[email protected]I love how customizable this recipe is. I added some avocado and black beans to mine, and it was delicious.
Justin William
[email protected]This recipe is a great way to use up leftover vegetables. I had some roasted sweet potatoes and Brussels sprouts, and they worked perfectly in this bowl.
Tadiwa Jordan
[email protected]I'm not a big fan of tofu, but this recipe changed my mind. The tofu was so well-seasoned and cooked that it was actually delicious. I'll definitely be making this again.
Joan Quailo
[email protected]This was my first time making a Buddha bowl, and it turned out great! The tofu was crispy and flavorful, and the vegetables were perfectly cooked. I especially liked the tahini dressing.
Hasim Hasim
[email protected]This tofu Buddha bowl is a delicious and healthy meal that is easy to make. I love the combination of flavors and textures, and it's a great way to get a variety of nutrients in one meal.