Flavour and Fun Crispy Tofu Buddha Bowl Packed with protein and fiber, this Crispy Tofu Buddha Bowl is a tasty and nutritious supper option. Fun and flavor are added with roasted peanuts and a creamy peanut sauce!
Why Prepare This Filling and Nutritious Recipe:
This Buddha Bowl is loaded with vegetables, lean proteins, and grains. A rather substantial vegetarian dish!
You can substitute any ingredients you have on hand once you have mastered the fundamentals. Replace sweet potatoes with bell peppers or quinoa with farro.
This grain bowl recipe is ideal for make-ahead lunches or meal prep dinners because all of its ingredients can be prepared ahead of time.
15 minutes for preparation
Take 25 minutes to cook
Forty minutes in all
Yield: SERVES 4
Recipe By: Vanilla bean molly
Ingredients For Crispy Tofu Buddha Bowl
- One or two dishes of crunchy baked tofu
- Eight ounces of farro
- 1 big sweet potato (one to one and a half pounds)
- One huge red onion
- Two tsp olive oil
- Half teaspoon of kosher salt
- Half a teaspoon of freshly ground black pepper
- ½ cup frozen edamame with shells
- As a garnish, use ⅓ cup chopped salty peanuts.
Regarding the Peanut Sauce:
- 1/4 cup of smooth peanut butter
- Two tsp of soy sauce (low sodium)
- One tablespoon of rice vinegar with seasoning
- Two tsp sesame oil
- One tsp of Sriracha
- Two tsp of brown sugar
- Three to four tablespoons water
Instructions For Crispy Tofu Buddha Bowl
- Depending on how tofu-heavy you want your meal to be, create one or two batches of Crispy Baked Tofu and leave them aside while you prepare the other ingredients.
- Set oven temperature to 450 degrees Fahrenheit.
As directed on the packaging, prepare the farro and leave it to cool. - Peel the sweet potato and cut it into ¾-inch pieces while the farro cooks.
- Slice the peeled red onion into wedges that are one inch thick.
- Place the red onion slices and sweet potato cubes on a sizable baking sheet that has been lined with
- parchment paper or nonstick aluminum foil.
- Add a drizzle of olive oil and season with pepper and salt.
- Make sure to toss the red onions and potatoes individually so they get a uniform coating of oil, then combine them into a single layer.
- After 15 minutes of baking, toss.
- Bake for ten more minutes, or until golden and soft.
- Stir together peanut butter, soy sauce, rice vinegar, sesame oil, sriracha, and brown sugar in a small bowl while the vegetables are roasting.
- One tablespoon at a time, gradually whisk in water until the sauce reaches the desired consistency. Our preference is to use just enough water to allow the dressing to be drizzled over the grain bowl.
- Combine half of the peanut dressing with the chilled farro.
- Add a few tablespoons of water to a microwave-safe bowl and add the edamame. After three minutes of heating under cover, stir.
- Toss in the edamame, sweet potatoes, red onions, farro, and tofu, and then top with the leftover peanut sauce.
- Serve the Buddha bowl immediately.
- Add chopped peanuts as a garnish.
Notes: Prepare ahead of time Notes: You can prep all of the components in advance and store them separately in the refrigerator until you’re ready to serve. Still, heated is the ideal temperature for the crispy tofu. Make it in advance but crisp it up again by reheating in the air fryer or in a dry nonstick pan.
Storage: Leftovers will keep in the refrigerator for 4-5 days in an airtight container.
Details about Nutrition: YIELD: 5 Amount Per Serving: 618 caloriesTOTAL FAT: 34g5g of saturated fatTRANS FAT: 0 grams26g of unsaturated fatCHOLESTROOL: 0 mgSODIUM: 839mgCARBOHYDRATES: 56gFIBER: 11gSUGAR: 12gPROTEIN: 32g