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.
My family eats one-bowl meals a LOT, especially lately. You’d think that the family of a food blogger would eat like kings every day, but I have a secret for you: NOPE. Sure, on days like today, when I’m finalizing and photographing my Baked Tofu Buddha Bowls recipe, we have a great supper waiting for us.
But most days aren’t like today.
Last month, I spent two days tweaking a recipe for a Turmeric Latte for Care2. Sometimes, I spend a day or two on a sauce or a cookie. On those days, when supper time rolls around, I need something quick and easy. And a Baked Tofu Buddha Bowl like this is one of our go-tos.
Seriously, we eat Buddha bowls so often around here that I wrote a whole cookbook about them! We mix up the starch, protein, veggies, and sauces to make all kinds of one-bowl meals in a hurry.
- 1 block extra firm tofu pressed and cut into 1" cubes
- ¼ cup low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon garlic powder
- 1 tablespoon toasted sesame oil
- ½ cup chopped sweet onion
- 3 bunches baby bok choy, chopped
- 3 cups cooked quinoa (1 cup quinoa and 2 cups water - choose your cooking method from the linked quinoa cooking guide.)
- 1 medium cucumber sliced or spiralized
- 1 cup shredded or spiralized carrot
- 1 Haas avocado sliced
- 1 batch Magical Tahini Dressing
- 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.
- 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.
- 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!
A version of this post originally appeared at Glue & Glitter.
