Crispy Tofu Buddha Bowl
Protein-rich Crispy Tofu Buddha Bowl. Vegan, and healthy with a gluten-free quinoa crust. Served with a delicious creamy dressing.
Servings: 4 people
Calories: 417kcal
Ingredients
For the crispy tofu:
- ½ cup dry quinoa or breadcrumbs
- 14 to 16 ounces extra-firm tofu pressed, and sliced widthwise into 8 equal-sized rectangles
- ½ cup whole wheat flour or all-purpose flour, rice flour, or gluten-free flour blend
- 1 teaspoon baking powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt or to taste
- ½ cup soy milk or other unsweetened nondairy milk
For the Buddha Bowl (optional):
- 2 cups cooked rice (or 1 cup dry rice, cooked)
- 1 large cucumber thinly sliced into batons
- 2 green onions thinly sliced (green and light green parts only)
- Sesame seeds for garnish (optional)
For the Spicy Mayo Sauce:
- 1 lime juice
- ¼ cup vegan mayonnaise
- 1 teaspoon rice vinegar
- 1 teaspoon sriracha or to taste
- Salt to taste
Instructions
- Preheat the oven to 425ºF.
- Cook the quinoa (if using) in water or vegetable broth according to the directions on the packet. Fluff with a fork and set aside to cool.
- In a wide bowl or small rimmed baking sheet, mix the flour, baking powder, Italian seasoning, and salt. Add the milk to a separate wide bowl.
- Transfer the quinoa to separate wide bowl or rimmed baking sheet.
- Using a pair of tongs, dip all sides of the tofu rectangle into the nondairy milk, then into the flour mixture until evenly coated. Then dip it into the quinoa and use the back of a spoon to press the quinoa onto the front and back of the tofu rectangle until evenly coated. Place the coated tofu onto a large nonstick baking sheet or parchment-lined sheet. Repeat for the other seven tofu rectangles.
- Bake the tofu for 15 minutes. Gently flip the rectangles over and bake for about 10 minutes more, or until crispy and golden-brown.
- Meanwhile, mix the lime juice, mayonnaise, rice vinegar, and sriracha in a small bowl.
- Serve the crispy baked tofu with rice, cucumber slices, green onion, sesame seeds, and a generous drizzle of the spicy mayo sauce.
Video
Notes
- Use the back of a large spoon to press the quinoa onto the tofu. Do not use your hands as it will stick to them.
- Air fry the tofu to get the quinoa extra crispy and in less time.
- For baking, spread the rectangles onto a large baking sheet without overcrowding. This will ensure even browning.
- Storage: Refrigerate the crispy tofu in an airtight container for up to 4 days. Reheat the rectangles in an oven or microwave. Add the cucumber for serving, and refrigerate the remaining Buddha bowl ingredients in an airtight container for up to 3 days. Serve this bowl warm or chilled.
Nutrition
Calories: 417kcal | Carbohydrates: 54g | Protein: 17g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 290mg | Potassium: 587mg | Fiber: 6g | Sugar: 3g | Vitamin A: 241IU | Vitamin C: 6mg | Calcium: 182mg | Iron: 4mg