For the Sriracha Baked Tofu
- 1 package organic, sprouted extra-firm tofu (or firm or extra-firm tofu of choice)
- 2 tbsp sriracha sauce
- 2 tbsp soy sauce or gluten-free tamari
- 2 tsp garlic powder
For the Dressing
- 1/4 cup soy sauce or gluten-free tamari
- 3 tbsp pure maple syrup
- 2 tbsp fresh lime juice (or orange juice)
- 2 tsp sesame oil (replace with water for oil-free)
- 1 tsp sriracha
For the Bowls
- big handful of greens per serving
- 1/2 cup cooked white or brown rice per serving
- 1/2 cup cooked edamame per serving
- 1 julienned or grated carrot per serving
- 1/4 of an avocado per serving
- drizzle of the quick ponzu sauce
- sprinkle of black or regular sesame seeds
To Make the Sriracha Baked Tofu
- Pre-heat oven to 400 degrees.
- Cut tofu into small cubes and toss with sriracha, soy sauce and garlic powder.
- Place on a baking sheet lined with parchment paper or a silicone baking mat.
- Bake for 20 minutes, flip and bake another 15 minutes until golden brown and crispy.
To Make the Dressing
- Whisk all the sauce ingredients together in a small dish. Store any extra in the fridge for up to 3 days.
To Assemble the Bowls
- Start with a handful of greens in each bowl.
- Add brown rice, edamame, julienned or grated carrot, avocado and the baked tofu.
- Top with a drizzle of the dressing (or another sauce of choice) and black sesame seeds.
Other optional toppings: chopped fresh mango, pineapple, mandarin wedges, dried wakame or kelp granules, kimchi, pickled red cabbage, pickled ginger, cilantro, green onion.
Keywords: buddha bowl, healthy, vegetarian, meal prep, avocado