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<strong>Buddha Bowl with Tofu</strong>

Buddha Bowl with Tofu

The Buddha Bowl – easy to make, even easier to enjoy. This satisfying dish uses an array of colourful vegetables and some simple pantry goods to serve up a flavourful, hearty dish that only takes a few minutes to prepare. Whether it is your staple mid-week dinner or a weekend lunch, you’ll love making it again and again.

  • 0 - 30 Minutes
  • Easy
  • Serves 4




  • 400 g extra firm tofu
  • 2 teaspoon cornstarch
  • 2 tablespoons soy sauce
  • 2 tablespoon sriracha
  • 1 tablespoon maple syrup
  • 1 sweet potato
  • 1 tablespoon olive oil
  • Salt
  • 1 cup dry TILDA Pure Basmati rice
  • 10 radishes, thinly sliced
  • 1 cucumber, thinly sliced
  • 2 avocados, cubed
  • For the Peanut Sauce
  • 1/2 cup, smooth unsweetened peanut butter
  • 2 tablespoons sriracha
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 2 tablespoons warm water
  • To serve (optional)
  • Lime
  • 1 teaspoon black sesame seeds
  • 2 sheets seaweed, sliced

How to make Buddha Bowl with Tofu

  1. Preheat the oven to 180 Cº

  2. Pat dry the tofu and slice into cubes. Put into a bowl and sprinkle the cornstarch all over. Use your hands to make sure all the cubes are well coated.

  3. Take a small bowl, and mix the soy sauce, sriracha and maple syrup. Whisk to make a marinade, pour over the tofu and leave to marinade for 20 minutes while you chop your vegetables.

  4. Cook the rice following the packet instructions and set aside.

  5. While the tofu is marinating, cut the sweet potato into cubes. Rub the 1 tablespoon olive oil all over them and place on a large baking tray.

  6. Bake for 10 minutes. After 10 minutes, add the tofu to the same tray and bake for a further 20 minutes. Take the tray out of the oven and set aside.

  7. Make the sauce by whisking together all the peanut sauce ingredients in a small bowl till smooth and well combined. If it’s a little too thick, add a little more water.

  8. Now its time to assemble your Buddha bowl.

  9. Start with the rice as the base. Then add some tofu, sweet potato, cucumber, radish and avocado.

  10. Pour some sauce over the rice and vegetables. Sprinkle with black sesame seeds, seaweed and lime (optional).