Crispy Tofu Buddha Bowl
Warm quinoa base topped with pan-fried tofu, roasted vegetables, and a ginger-tahini drizzle. Builds a complete, protein-rich meal in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 485
- Protein
- 18g
Ingredients
- 1 cup quinoa
- 14 oz extra-firm tofu, pressed
- 2 cups broccoli florets
- 3 tbsp olive oil, divided
- 3 tbsp tahini
- 1 tbsp fresh ginger, minced
- 1 whole lemon, juiced
- 1 to taste salt and pepper to taste
Instructions
- 1
Bring 2 cups water to boil in a small pot. Add quinoa, stir, reduce heat to low, cover.
- 2
Cut tofu into 3/4-inch cubes. Pat dry thoroughly with paper towels to remove excess moisture.
- 3
Toss broccoli florets with 1 tbsp olive oil, salt, and pepper on a sheet pan.
- 4
Roast broccoli at 425°F until edges char and stems are tender, about 15 minutes.
- 5
Heat 2 tbsp olive oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 6
Add tofu cubes in a single layer. Let sit 3 minutes without stirring until golden on bottom.
- 7
Stir and cook 5–7 minutes more until all sides are crispy and edges curl slightly.
- 8
Fluff quinoa with a fork when water is absorbed and grains are tender, about 15 minutes.
- 9
Whisk tahini, minced ginger, lemon juice, and 2 tbsp water until smooth pourable sauce forms.
- 10
Divide quinoa between bowls. Top with crispy tofu and roasted broccoli.
- 11
Drizzle with ginger-tahini sauce. Season with salt and pepper. Serve immediately.
Tools you’ll need
- small pot with lid
- large skillet
- sheet pan
- paper towels
- fork
- whisk
- small bowl
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