Tofu Edamame Buddha Bowl

To start, we’ve got some baked tofu and edamame for a satisfying protein source. Next, almond butter sauce made from an addictive bend of almond butter, sweet chili sauce, tamari and coconut milk. In addition, we’ve got colourful roasted cabbage and grated carrot, with hearty brown rice for a nutritious base.

And if you’re a bowl lover, don’t miss these other fan-favourites: Sriracha tofu bowls, veggie power bowls, harvest bowls, BBQ tempeh bowls and peanut tofu bowls. Bowls are just the best, aren’t they?

Ingredient Notes

Complete list of ingredients with measurements is located in the recipe card below.

• Tofu: You can use firm or extra-firm tofu. I didn’t press it but you can if you have time.
• Almond Butter: This can be substituted with peanut butter or for nut-free recipe, sunflower seed butter.
• Edamame: Frozen, shelled edamame is perfect.
• Cabbage: You can use red or purple cabbage.
• Rice: You can use brown rice, white rice, quinoa or farro. For a low-carb option, try cauliflower rice.

Variations & Additions

• Alternative Dressing Recipes:
  • Peanut Sauce
  • Teriyaki Sauce
  • Coconut Peanut Sauce
  • Hot Chili Dressing
• Veggie Variations:
  • Swap out the cabbage for thinly sliced kale or baby spinach.
  • Add roasted or steamed vegetables like broccoli or zucchini.
  • Add fresh vegetables like snow peas, radish, bell peppers or pickled vegetables.
• Grain Options:
  • Switch out brown rice for quinoa, farro or cauliflower rice for a low-carb option.
  • Rice noodles also work instead of rice.
• Protein Boosters:
  • Use tempeh or a store-bought meat alternative instead of tofu.
  • Make this sweet chili tofu instead of baked tofu.
  • Add cooked chickpeas or black beans for additional protein and fibre.
• Garnish:
  • Sprnkle with toasted sesame seeds or crushed peanuts.
  • Add a drizzle of Sriracha, hot sauce or sambel oelek.
  • Serve with fresh lime wedges.
  • Serve with finely chopped fresh cilantro.

Step-by-Step Instructions

Before you Start: Preheat the oven to 400 F. If you don’t have cooked rice on hand, start cooking that now according to package instructions.

Step 1: Bake the Tofu

Cube the tofu then place it in a bowl and gently toss with the soy sauce, pepper and garlic powder.

Line a baking sheet with parchment paper (or use a bit of non-stick cooking spray) then place the tofu on the tray and bake for 30 minutes, flipping once half way through, until browned and crisp.

Step 2: Make the Roasted Cabbage

Make the roasted cabbage by placing the sliced cabbage on a baking tray, sprinkling with salt, pepper and 1 tsp oil and roasting for 30-40 minutes until starting to brown and crisp.

It can go in the oven at the same time as the tofu. Alternatively, you could make this cabbage slaw instead of roasting the cabbage.

Quick Note: If you don’t have cooked edamame on hand, get that going after you get everything in the oven. It will only need a few minutes to cook.

Step 3: Make the Sauce

Make the sauce by whisking all the ingredients together in a jar or bowl until completely smooth and creamy.

I like to use a sealable jar so I can just shake it to combine everything.

Step 4: Assemble the Bowls

Prepare 4 bowls or meal prep containers and divide the rice between them. Top each serving with the tofu, edamame, carrot and cabbage.

Recipe FAQs

Storing & Prep

• To cut down on prep time, any of the bowl components can be made in advance and stored separately up to 5 days in the fridge.
• If storing assembled bowls, I suggest storing the sauce separately until just before serving. Assembled bowls will keep for 5 days in the fridge.
• Sauce can be made in advance and stored in the fridge for up to 1 week. It will thicken in the fridge so you may need to adjust the consistency with a little water after storing.