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.
Servings 4
Author Becky Striepe
Ingredients
For the Baked Tofu
1blockextra firm tofupressed and cut into 1" cubes
¼cuplow-sodium soy sauce
1tablespoontoasted sesame oil
1teaspoongarlic powder
For the Cooked Veggies
1tablespoontoasted sesame oil
½cupchopped sweet onion
3bunchesbaby bok choy, chopped
For the Bowl
3cupscooked quinoa(1 cup quinoa and 2 cups water - choose your cooking method from the linked quinoa cooking guide.)
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!