Tofu Buddha Bowl with Maple Dijon Sauce | Veg For Din

Tofu Buddha Bowl with Maple Dijon Sauce

Tofu Buddha Bowl with Maple Dijon Sauce. This tofu buddha bowl is packed with protein and fiber. It has a mix of spiced sweet potatoes, maple roasted brussels sprouts, balsamic roasted red cabbage, crispy tofu, brown rice and kale. Don’t forget the maple Dijon sauce to drizzle on top!

Tofu Buddha Bowl with Maple Dijon Sauce

What makes it a Buddha Bowl?

A buddha bowl is typically vegetarian and it’s essentially a big ol’ bowl filled with small portions of various vegetables and protein. They are delicious, nutritious and the variations are endless. Buddha bowls can be served hot or cold but I definitely prefer the latter.

How to make a Tofu Buddha Bowl

Tofu Buddha Bowl Ingredients

Cook the rice:

  • Add 1 cup of brown rice and 2 1/4 cups water to a pot with a pinch of salt and bring to a boil, reduce to low and cook, covered for 45 minutes.
  • Remove from heat and let sit for 10 minutes before removing the lid to fluff the rice.

Prep The Vegetables and Tofu:

  • Preheat the oven to 425°F.
  • Peel and cut the sweet potatoes into 1 inch cubes.
  • Slice the base of the brussels sprouts off and cut in half.
  • Slice the red cabbage into thin strips.
  • Cube the tofu.
  • Separate the kale leaves from the stem and massage with a little olive oil, salt and pepper, set aside.

Make The Tofu Buddha Bowl Sauce:

You can’t have an amazingly delicious buddha bowl without an amazingly delicious sauce! I’ve tried peanut and tahini based sauces in the past and they are delicious but I really wanted to try something new. Cashew cream is a great base for a creamy sauce and I love the sweet and spicy aspect of maple and Dijon so I gave it a whirl. It’s creamy, it’s healthy and it’s amazing! We like a lot of sauce on our buddha bowl so this recipe makes about 2 cups worth.

  • Add everything to a blender: 1 1/2 cups cashews, 3/4 cup water, 2 tbsp maple syrup, 4 tbsp lemon juice and 3 tbsp Dijon mustard. Blend until fully incorporated and set aside.

Cook The Vegetables and Tofu:

  • Line three baking sheets with parchment paper.
  • To a small bowl add 1 tbsp cornstarch, 1 tbsp olive oil and 1 tbsp soy sauce and mix together.
  • Add tofu to the small bowl mixture and incorporate until evenly coated.
  • Place tofu on one of the baking sheets.
  • Add the cubed sweet potatoes to the second baking sheet and then 1 tbsp olive oil, 1/2 tsp salt, 1/2 tsp freshly cracked pepper, 1/2 tsp chili powder and 1/4 tsp smoked paprika. Mix until evenly coated.
  • On the third baking sheet add the red cabbage to one half and the brussels sprouts to the other half.
  • Add 1/2 tsp salt and 1/2 tsp pepper over the red cabbage and brussels sprouts.
  • To the red cabbage only, add 1 teaspoon balsamic vinegar.
  • To the brussels sprouts only, add 1 tbsp maple syrup.
  • Roast in the oven for 25 minutes, flipping the red cabbage and brussels sprouts halfway.
  • Pull the red cabbage and brussels sprouts out of the oven.
  • Flip the sweet potatoes and tofu.
  • Bake for 10 more minutes.
  • Add the Kale on top of the sweet potatoes and bake for 5 minutes.
Tofu Buddha Bowl with Maple Dijon Sauce

Assemble The Tofu Buddha Bowl

Now comes the fun part!

  • Grab a big bowl and add about 3/4 cup rice to the base.
  • Now add a small handful of red cabbage, brussels sprouts, tofu, sweet potatoes, kale and place on top of the rice.
  • Drizzle with maple Dijon sauce.
  • Garnish with sesame seeds and microgreens (optional)
  • Enjoy!
Tofu Buddha Bowl with Maple Dijon Sauce

What else can you add to a Tofu Buddha Bowl?

  • Grains – quinoa, farro, bulgur wheat, barley, millet
  • Plant proteins – edamame, tempeh, seitan, lentils, chickpeas, peanuts
  • Vegetables – butternut squash, red onion, cauliflower, broccoli, zucchini, summer squash, eggplant, mushrooms, peppers, carrots, asparagus, potatoes
  • Sauces – Peanut sauce, tahini sauce, hummus, avocado, cashew cream based sauce
  • Super food add-ins – hemp seeds, chia seeds, flaxseed
Tofu Buddha Bowl with Maple Dijon Sauce

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Tofu Buddha Bowl with Maple Dijon Sauce

Tofu Buddha Bowl with Maple Dijon Sauce

This tofu buddha bowl is packed with protein and fiber. It has a mix of spiced sweet potatoes, maple roasted brussels sprouts, balsamic roasted red cabbage, crispy tofu, brown rice and kale. Don't forget the maple Dijon sauce to drizzle on top!
Prep Time 20 mins
Cook Time 45 mins
Course Main Course
Servings 4 servings
Calories 844 kcal

Ingredients
  

Tofu Buddha Bowl

  • 3 cups cooked rice
  • 1 batch crispy tofu
  • 1 small red cabbage thinly sliced
  • 2 medium sweet potatoes peeled and chopped into 1 inch cubes
  • lbs brussels sprouts
  • 1 tsp salt divided
  • 1 tsp freshly cracked pepper divided
  • ½ tsp chili powder
  • ¼ tsp smoked paprika
  • 1 tbsp maple syrup
  • 1 tsp balsamic vinegar
  • 1 bunch kale leaves separated from stems
  • 1 batch maple Dijon sauce

Maple Dijon Sauce

  • cups cashews
  • 3/4 cup water
  • 2 tbsp maple syrup
  • 4 tbsp lemon juice
  • 3 tbsp Dijon mustard

Crispy Tofu

  • 1 package super firm tofu cubed
  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tbsp corn starch
  • sesame seeds and microgreens garnish, optional

Instructions
 

  • Add 1 cup of brown rice and 2 1/4 cups water to a pot with a pinch of salt and bring to a boil, reduce to low and cook, covered for 45 minutes.
  • Preheat the oven to 425°F.
  • Peel and cut the sweet potatoes into 1 inch cubes.
  • Slice the base of the brussels sprouts off and cut in half.
  • Slice the red cabbage into thin strips.
  • Cube the tofu to your liking.
  • Separate the kale leaves from the stem and massage with a little olive oil, salt and pepper, set aside.
  • Make the maple Dijon sauce: Add everything to a blender: 1 1/2 cups cashews, 3/4 cup water, 2 tbsp maple syrup, 4 tbsp lemon juice and 3 tbsp Dijon mustard. Blend until fully incorporated and set aside.
  • Line three baking sheets with parchment paper.
  • To a small bowl add 1 tbsp cornstarch, 1 tbsp olive oil and 1 tbsp soy sauce and mix together.
  • Add tofu to the small bowl mixture and incorporate until evenly coated. Place tofu on one of the baking sheets.
  • Add the cubed sweet potatoes to the second baking sheet and then 1 tbsp olive oil, 1/2 tsp salt, 1/2 tsp freshly cracked pepper, 1/2 tsp chili powder and 1/4 tsp smoked paprika. Mix until evenly coated.
  • On the third baking sheet add the red cabbage to one half and the brussels sprouts to the other half.
  • Add 1/2 tsp salt and 1/2 tsp pepper over the red cabbage and brussels sprouts. To the red cabbage only, add 1 teaspoon balsamic vinegar. To the brussels sprouts only, add 1 tbsp maple syrup.
  • Roast in the oven for 25 minutes, flipping the red cabbage and brussels sprouts halfway.
  • Pull the red cabbage and brussels sprouts out of the oven and flip the sweet potatoes and tofu. Bake for 10 more minutes.
  • Add the Kale on top of the sweet potatoes and bake for 5 minutes.
  • Grab a big bowl and add about 3/4 cup rice to the base. Now add a small handful of red cabbage, brussels sprouts, tofu, sweet potatoes, kale and place on top of the rice. Drizzle with maple Dijon sauce and garnish with sesame seeds and microgreens (if using). Enjoy!
Keyword buddha bowl, tofu

Did you try this recipe? Leave a comment below and let me know how you made out. Share your photo on Instagram by tagging @vegfordin and #vegfordin.

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