Tofu Edamame Buddha Bowl

Ingredient Notes

• tofu – use firm or extra-firm tofu, I didn’t press it before hand but pressing will yield a better result – find instructions on how to press tofu here
• almond butter – can be subbed with peanut butter or for a nut-free option, sunflower seed butter or Wowbutter
• edamame – for convenience, I like frozen, shelled edamame here
• cabbage – red and green cabbage can be used interchangeably
• rice – I used brown rice but white rice or quinoa also work well

Complete list of ingredients and amounts is located in the recipe card below.

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. Cube the tofu then place in a bowl and 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.

Step 2. Make the roasted cabbage by placing the sliced cabbage on a baking tray, sprinkling with salt and pepper 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.

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 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 4 bowls or containers and divide the edamame, carrot, rice, cabbage and tofu between them.

• Tofu can be substituted with tempeh or another protein of choice. Give this marinated tempeh a try!
• Edamame can be substituted with chickpeas.
• If you don’t have carrots on hand, thinly sliced red bell pepper makes a good alternative.
• For more veggies, add up to 1 cup steamed broccoli per bowl.
• Brown rice can be substituted with quinoa or for a low-carb bowl, use cauliflower rice.
• For alternative sauces, try this peanut sauce or this coconut peanut sauce.
• Nut-Free Option: Substitute sunflower seed butter or Wowbutter for almond butter.
• Gluten-Free Option: Be sure to use gluten-free tamari instead of soy sauce.

Storing

• 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.