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Tofu is a versatile ingredient that can absorb flavors beautifully. For the Creamy Avocado Tofu Buddha Bowls, achieving the perfect texture and flavor is essential. Here’s how to prepare the tofu effectively.

Avocado Tofu Buddha Bowls

Discover the joy of healthy eating with Creamy Avocado Tofu Buddha Bowls, a vibrant and nutritious meal. This delightful dish combines protein-rich tofu, creamy avocado, and a variety of fresh vegetables to create a balanced bowl that’s as satisfying as it is colorful. Packed with essential nutrients, these bowls can be customized to suit any dietary preference, making them perfect for any meal of the day. Learn how to effortlessly prepare and enjoy this delicious recipe!
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Ingredients
  

For the tofu:

14 oz firm tofu, pressed and cubed

2 tbsp soy sauce

1 tbsp sesame oil

1 tsp garlic powder

1 tsp ginger powder

1 tbsp cornstarch

For the avocado cream:

1 ripe avocado

1 tbsp lemon juice

2 tbsp plain Greek yogurt (or dairy-free yogurt)

Salt and pepper to taste

For the bowl:

2 cups cooked quinoa (or brown rice)

1 cup kale, finely chopped

1 cup cherry tomatoes, halved

1/2 cucumber, sliced

1/4 red onion, thinly sliced

1/4 cup edamame (shelled)

2 tbsp sesame seeds

Fresh cilantro for garnish (optional)

Instructions
 

Prepare the Tofu:

    - Preheat your oven to 400°F (200°C).

      - In a large bowl, mix soy sauce, sesame oil, garlic powder, and ginger powder together. Add the cubed tofu and gently toss to coat. Let marinate for about 15 minutes.

        - After marinating, sprinkle the cornstarch over the tofu and toss gently until evenly coated.

          - Spread the tofu onto a baking sheet lined with parchment paper and bake for 25-30 minutes, or until golden and crispy, flipping halfway through.

            Make the Avocado Cream:

              - While the tofu is baking, in a blender or food processor, combine the ripe avocado, lemon juice, Greek yogurt, salt, and pepper. Blend until smooth and creamy. Adjust seasoning as needed.

                Assemble the Buddha Bowls:

                  - Begin by dividing the cooked quinoa (or brown rice) among four serving bowls as the base.

                    - Top each bowl with an equal portion of kale, cherry tomatoes, cucumber slices, red onion, edamame, and baked tofu.

                      - Drizzle with the creamy avocado sauce, and sprinkle with sesame seeds. Add fresh cilantro as a garnish if desired.

                        Serve:

                          - Serve immediately, or store in the refrigerator for up to 2 days. The flavors develop beautifully over time, but it’s best enjoyed fresh!

                            Prep Time, Total Time, Servings: 15 mins | 45 mins | 4 servings