Tofu & Vegetable Buddha Bowl
A colourful vegan bowl with baked tofu, brown rice and roasted vegetables. Plant-based protein and fibre in one satisfying bowl.
A Buddha bowl is all about balance: a base of wholegrains, a generous pile of vegetables, a plant protein and a good sauce. This version uses baked tofu for protein, brown rice for slow-release carbs and roasted vegetables for colour and fibre. It is completely plant-based, endlessly customisable, and just as good cold the next day for lunch.
Nutrition per serving
Ingredients
Makes 2 servings
- Firm tofu, cubed 250 g / 8.8 oz
- Brown rice (dry) 120 g / 4.2 oz
- Broccoli florets 150 g / 5.3 oz
- Carrot, sliced 100 g / 3.5 oz
- Chickpeas (cooked) 120 g / 4.2 oz
- Soy sauce, sesame oil, olive oil to taste
Method
- Cook the brown rice according to the packet instructions.
- Preheat the oven to 200°C (400°F). Toss the tofu and vegetables with olive oil and soy sauce, spread on a tray and roast for 25 minutes.
- Divide the rice between two bowls and top with the roasted tofu, vegetables and chickpeas.
- Drizzle with a little sesame oil and extra soy sauce, and serve.
Tips
- Press the tofu for 10 minutes before cooking for a firmer, crispier result.
- Add a tahini or peanut dressing for extra flavour and richness.
- Use any vegetables you have: peppers, courgette and red onion all work well.
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Nutrition values are estimates per serving, calculated from typical ingredient values. Actual values vary with brands and portion sizes. Recipe images are AI-generated illustrations intended only as a visual impression of the dish, not a serving suggestion or a photo of the prepared recipe.
Copywriting by welanutria.com · https://welanutria.com/recipes/tofu-vegetable-buddha-bowl/