Tofu Veggie Buddha Bowls
I imagine you’re soon going to have a lot of hearty, comforting foods on hand like mashed potatoes and stuffing and lots and lots of pie! With Thanksgiving around the corner, I thought I’d share with you a recipe that is light and full of veggies – the opposite of what you’ll be eating next week. Despite how fresh these Tofu Veggie Buddha Bowls are, they’re also filling, making them perfect for a healthy lunch or dinner that will keep you going while you plan next week’s gathering or test out that new stuffing recipe. It’s my opinion that not all recipes this time of year need to be Thanksgiving themed, because let’s face it … Thanksgiving is one day out of a whole month and giving you 10 Thanksgiving recipes this month wouldn’t really serve anyone, would it?
To make these bowls, I marinated tofu in a mixture of 25% less sodium tamari (from San-J), maple syrup, and sesame oil. Then, I roasted the tofu with some sweet potatoes and broccoli and layered the bowls with cabbage, cooked quinoa, roasted tofu, and roasted veggies. Lastly, I drizzled it with a dressing made of peanut butter, tamari, and maple syrup. The result is a delicious party of flavors and textures – crunch from the cabbage, crispiness from the roasted broccoli, softness from the tofu and sweet potatoes, and a lot of sweet, savory, and umami notes from the dressing and marinade.
Get more gluten-free Buddha bowl recipes.
Gluten-Free Tofu Veggie Buddha Bowls
- ½ cup San-J 25% Less Sodium Tamari , divided
- 5 tablespoons pure maple syrup , divided
- 2 teaspoons sesame oil
- 16 ounces extra-firm tofu , cut into bite-sized pieces
- 2 cups quinoa
- 4 sweet potatoes , peeled and diced
- 1 head broccoli , broken into florets
- 3 tablespoons olive oil , divided
- ½ teaspoon garlic powder
- 2 tablespoons cornstarch
- Kosher or fine sea salt
- Freshly ground black pepper
- 2 tablespoons creamy peanut butter
- 1 cup shredded cabbage
- 1 red bell pepper , cut into small dice
- ½ seedless cucumber , cut onto small dice
- Everything bagel seasoning
- Cilantro leaves
- Combine ¼ cup tamari with 3 tablespoons maple syrup and the sesame oil. Pour into a food storage bag. Press the moisture out of the tofu and add to the bag with marinade. Let marinate 15-30 minutes.
- Cook quinoa according to package directions.
- Preheat the oven to 400 degrees. Line two baking sheets with parchment paper.
- Toss the sweet potatoes and broccoli with 2 tablespoons olive oil, ½ teaspoon salt, ½ teaspoon pepper, and garlic powder. Place on one of the baking sheets in an even layer.
- In a medium mixing bowl, combine cornstarch with ½ teaspoon salt, and ½ teaspoon pepper. Drain the tofu, pat dry, and toss in cornstarch mixture. Place on the other baking sheet, drizzle with 1 tablespoon olive oil, and toss to coat.
- Bake tofu and vegetables for 20-25 minutes, flipping both halfway through.
- Combine ¼ cup tamari with peanut butter and 2 tablespoons maple syrup. Add water to thin.
- Assemble bowls with quinoa on bottom, then add the tofu, vegetables, cabbage, bell pepper, and cucumber in sections. Top with everything bagel seasoning and garnish with cilantro. Drizzle the dressing over the top.
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