Mediterranean Tofu & Lentil Buddha Bowl
Crispy roasted tofu and warm lentils over garlicky greens and fluffy quinoa, finished with a bright tahini-lemon drizzle. Sheet-pan roast, one-bowl assembly—ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 542
- Protein
- 24g
Ingredients
- 14 oz extra-firm tofu, pressed and cubed
- 1 cup cooked lentils
- ¾ cup quinoa, uncooked
- 2 cups salad greens (arugula or spinach)
- 3 tbsp tahini
- 1 whole lemon (juiced)
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
Instructions
- 1
Heat oven to 425°F. Toss tofu cubes with 2 tbsp olive oil, salt, and pepper. Spread on a sheet pan.
- 2
Roast tofu 18–20 minutes, stirring halfway, until edges are golden and crispy.
- 3
While tofu roasts, cook quinoa in salted water according to package directions until fluffy.
- 4
Heat 1 tbsp olive oil in a large bowl. Toss greens with minced garlic, salt, and pepper until wilted, ~60 seconds.
- 5
Whisk tahini with lemon juice, 3 tbsp water, and salt until smooth. Add more water if too thick.
- 6
Divide quinoa and greens between bowls. Top with roasted tofu, warm lentils, tomatoes, and red onion. Drizzle tahini dressing over top.
Tools you’ll need
- sheet pan
- large mixing bowl
- medium saucepan
- whisk
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