This recipe is sponsored by EZ Tofu Press. As always, my opinions are 100% my own.
Baked Tofu Buddha Bowls – Firm, flavorful tofu baked to perfection on a bed of quinoa with a mix of fresh and cooked veggies. Top it off with creamy, Magical Tahini Dressing for an easy, satisfying meal in a bowl.
(Don’t worry – I’ve got air fryer directions for the tofu, too!)
My family eats one-bowl meals a LOT, especially lately. You’d think that the family of a food blogger would eat like kings every day, but I have a secret for you: NOPE. Sure, on days like today, when I’m finalizing and photographing my Baked Tofu Buddha Bowl recipe, we have a great supper waiting for us.
But most days aren’t like today.
Last month, I spent two days tweaking a recipe for a Turmeric Latte for Care2. Sometimes, I spend a day or two on a sauce or a cookie – not exactly meal material. On those days, when supper time rolls around, I need something quick and easy. And a Baked Tofu Buddha Bowl like this is one of our go-tos.
Seriously, we eat Buddha bowls so often around here that I wrote a whole cookbook about them! We mix up the starch, protein, veggies, and sauces to make all kinds of one-bowl meals in a hurry.
One thing that doesn’t change is that when you’re prepping your tofu for a Baked Tofu Buddha Bowl (or almost any tofu recipe), pressing is going to yield the best results. Pressing does two things to your tofu:
- Yields a firmer texture.
- Makes room for the marinade.
When you press your tofu with the EZ Tofu Press, you get out around 1/2 cup of water. That is a LOT of liquid! Getting that water out leaves your tofu more firm. It also makes it thirsty, so it drinks in more of your marinade and ends up more flavorful.
There are lots of ways to press your tofu, but what I like about the EZ Tofu Press is that it is fast and keeps the shape of the block. It only takes 10 minutes to get that 1/2 cup of water out. Start pressing before you prep your veggies, and it only adds a minute or two to your total cooking time. Not too shabby!
But back to that Baked Tofu. It is super simple to make! Here’s what you do:
- Press and marinate your tofu.
- Get that tofu into the oven.
- While the tofu bakes, cook the quinoa and the bok choy, and make your tahini sauce.
- Put it all together!
Ready to cook? Let’s cook!
Look at how easy it is to make these Baked Tofu Buddha Bowls!
Baked Tofu Buddha Bowls
Firm, flavorful tofu baked to perfection on a bed of quinoa with a mix of fresh and cooked veggies. Top it off with creamy, Magical Tahini Dressing for an easy, satisfying meal in a bowl.
For the Baked Tofu
- 1 block extra firm tofu pressed and cut into 1" cubes
- 1/4 cup low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon garlic powder
For the Cooked Veggies
- 1 tablespoon toasted sesame oil
- 1/2 cup chopped sweet onion
- 3 bunches baby bok choy, chopped
Make the Baked Tofu (or the Air Fryer Tofu)
Preheat the oven to 400F. (Skip this step, if air frying.)
In a small bowl, whisk together the soy sauce, sesame oil, and garlic powder. Arrange the tofu in a shallow dish, and pour the marinade over the top. Marinate for 10 minutes.
For baked tofu: Arrange the tofu in an 8" x 8" glass pan. Bake for 40 minutes, stirring after 20 minutes, to prevent sticking.
For air fryer tofu: Place the marinated tofu into your air fryer basket. Air fry at 400F for 20 minutes, flipping at the 10 minute mark.
Make the Cooked Veggies
Heat the oil on medium-high, then add the onions. Cook, stirring, for about 4 minutes, until they turn translucent.
Add the bok choy to the pan and cook for about 4 minutes more, until the green parts wilt and start to look like cooked spinach.
Assemble the Baked Tofu Buddha Bowls
Divide the quinoa between your bowls. Top each bowl with the bok choy, cucumber, carrots, and avocado. Add the tofu, then top each bowl with as much Magical Tahini Dressing as you like!