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    Home » Simple Vegan Recipes

    Baked Tofu Buddha Bowls with Magical Tahini Dressing

    Last Modified: Jul 12, 2019 by Becky Striepe

    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Print

    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.

    overhead photo of tofu bowl with vegetables on a gray table

    (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 a client site. 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.

    vegan baked tofu bowl with vegetables and sauce in a bowl

    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:

    1. Yields a firmer texture.
    2. Makes room for the marinade.

    When you press your tofu with the EZ Tofu Press, you get out around ½ 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.

    Pressing Tofu

    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 ½ 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!

    overhead photo of vegan baked tofu bowl with vegetables and sauce in a bowl with a text overlay

    Ready to cook? Let's cook!

    Look at how easy it is to make these Baked Tofu Buddha Bowls!

    overhead photo of tofu bowl with vegetables on a gray table

    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.
    Prevent your screen from going dark
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Air Fryer
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour
    Servings: 4
    Calories: 433kcal
    Author: Becky Striepe

    Ingredients

    For the Baked Tofu

    • 1 block extra firm tofu - pressed and cut into 1" cubes
    • ¼ cup low-sodium soy sauce
    • 1 tablespoon toasted sesame oil
    • 1 teaspoon garlic powder

    For the Cooked Veggies

    • 1 tablespoon toasted sesame oil
    • ½ cup chopped sweet onion
    • 3 bunches baby bok choy, chopped

    For the Bowl

    • 3 cups cooked quinoa - (1 cup quinoa and 2 cups water - choose your cooking method from the linked quinoa cooking guide.)
    • 1 medium cucumber - sliced or spiralized
    • 1 cup shredded or spiralized carrot
    • 1 Haas avocado - sliced
    • 1 batch Magical Tahini Dressing

    Instructions

    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!

    Nutrition

    Nutrition Facts
    Baked Tofu Buddha Bowls
    Amount per Serving
    Calories
    433
    % Daily Value*
    Fat
     
    19
    g
    29
    %
    Saturated Fat
     
    3
    g
    15
    %
    Polyunsaturated Fat
     
    7
    g
    Monounsaturated Fat
     
    9
    g
    Sodium
     
    798
    mg
    33
    %
    Potassium
     
    922
    mg
    26
    %
    Carbohydrates
     
    47
    g
    16
    %
    Fiber
     
    11
    g
    44
    %
    Sugar
     
    8
    g
    9
    %
    Protein
     
    20
    g
    40
    %
    Vitamin A
     
    13359
    IU
    267
    %
    Vitamin C
     
    90
    mg
    109
    %
    Calcium
     
    288
    mg
    29
    %
    Iron
     
    5
    mg
    28
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!

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    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

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      Recipe Rating




    1. Dianne

      October 03, 2017 at 2:01 pm

      That tofu baked up so deliciously! And I'm drooling over the tahini dressing!

      Reply
      • Becky Striepe

        October 03, 2017 at 2:08 pm

        Thank you!!

        Reply
    2. Amy Katz from Veggies Save The Day

      October 02, 2017 at 12:20 pm

      5 stars
      This bowl looks fantastic! I love all the ingredients and flavors you used!

      Reply
      • Becky Striepe

        October 02, 2017 at 1:54 pm

        Thank you, Amy!

        Reply

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    About Me

    Glue and Glitter
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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