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Crispy Baked Tofu Buddha Bowl Recipe with Easy Creamy Tahini Dressing

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A quick and easy crispy baked tofu buddha bowl paired with vibrant veggies and a silky creamy tahini dressing. This nourishing, gluten-free, and vegan meal is perfect for meal prep and packed with bold flavors and satisfying textures.

Ingredients

Scale
  • 14 oz (400 g) firm or extra-firm tofu, pressed and cubed
  • 2 tablespoons cornstarch (or arrowroot powder for gluten-free option)
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1 cup cooked quinoa or brown rice (cooled slightly)
  • 1 cup steamed or roasted broccoli florets
  • 1 medium carrot, peeled and shredded or thinly sliced
  • 1/2 cup red cabbage, thinly sliced
  • 1/2 avocado, sliced (optional)
  • Handful of fresh spinach or mixed greens
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1 tablespoon maple syrup or honey
  • 3–4 tablespoons warm water (to thin as needed)
  • Salt, to taste

Instructions

  1. Press the tofu: Drain the tofu and wrap it in a clean kitchen towel. Place a heavy object on top and let it press for at least 20 minutes to remove excess water.
  2. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  3. Cube and season the tofu: Cut the pressed tofu into 1-inch cubes. Toss gently with olive oil, cornstarch, smoked paprika, garlic powder, salt, and pepper until lightly coated.
  4. Arrange tofu cubes in a single layer on the baking sheet with space between each piece.
  5. Bake the tofu for 25-30 minutes, flipping halfway through, until golden brown and crispy.
  6. Prepare the buddha bowl base: Cook quinoa or rice if not prepared ahead. Steam or roast broccoli until tender-crisp. Shred carrots and slice cabbage thinly. Arrange greens and avocado slices.
  7. Make the creamy tahini dressing: Whisk tahini, lemon juice, minced garlic, and maple syrup together. Gradually add warm water until smooth and pourable. Season with salt to taste.
  8. Assemble the buddha bowl: Start with quinoa or rice base, layer broccoli, carrots, cabbage, spinach, and avocado. Top with crispy tofu cubes and drizzle with tahini dressing. Optionally, garnish with toasted sesame seeds or fresh herbs.

Notes

Press tofu thoroughly to remove excess moisture for best crispiness. Use cornstarch or arrowroot powder to coat tofu lightly for crunch. Bake at high heat (425°F) and flip halfway through cooking. Whisk tahini dressing fresh before serving to avoid thickening. Store tofu separately and reheat in oven to maintain crispiness.

Nutrition

Keywords: crispy baked tofu, buddha bowl, tahini dressing, vegan recipe, gluten-free, plant-based, healthy meal, easy dinner, meal prep

Find it online: https://yumnode.com/crispy-baked-tofu-buddha-bowl-recipe-with-easy-creamy-tahini-dressing/