This is one of those recipes where, after making it the first time, my husband said it was his new favorite and that I should make it all the time. So it’s become one of our staples!

Making this buddha bowl is actually pretty easy – you’ll need to make some sesame dressing beforehand and cook the tofu in the oven.

To bake the tofu, it should be pressed and sliced into bite sized pieces. Put the pieces on a baking sheet like this:

Bake for 15 minutes.

While the tofu is baking, you can prepare the vegetables.

Cucumbers – sliced.

Spinach – stems removed

Carrots – julienne sliced

Avocado – sliced

Vegan buddha bowl with baked tofu, cucumber, avocado, carrots, spinach, sesame seeds, and sesame dressing on rice, inside a stainless steel lunch box over a Japanese cloth wrapper. #veganrecipes #veganbuddhabowl #buddhabowlrecipes #vegandinners #veganlunch #healthyveganrecipes #buddhabowl #vegandiet #tofurecipes #veganmeals
This buddha bowl makes a great bento, also! Put the dressing in a tiny dressing bottle before packing.

For kids who don’t like to eat raw whole avocado, you can make an avocado mayo by mashing 1/2 an avocado with 1 tsp of vegan mayo. I also slice the cucumbers and spinach into strips for the kids.

Vegan Buddha Bowl With Tofu, Spinach, Avocado, & Sesame Dressing

This tasty & nutritions buddha bowl blends Japanese flavors for the perfect healthy vegan dinner or packed lunch.
Servings 6 servings
Calories 613 kcal


  • 1 block extra firm tofu pressed
  • 1/2 cup potato starch
  • 3 avocados ripe
  • 4 oz fresh spinach
  • 1 carrot julienne sliced
  • 1 cup sesame dressing
  • 4 cups cooked rice hot & fresh!
  • 1 cup cucumber sliced
  • 1/4 cup sesame seeds


  • Preheat oven to 350° Fahrenheit. Cut the tofu into bite sized pieces and coat them in potato starch.
  • Bake tofu on a parchment lined baking sheet for 15 minutes.
  • To assemble bowls, first add a layer of cooked rice, then add in the spinach, tofu pieces, carrots, cucumber slices, and avocado halves.
  • Sprinkle sesame seeds over the avocado and drizzle the sesame dressing over the rest.


  • To make a bento-friendly version, mash up 1 half of avocado with 1 tsp vegan mayonnaise.


Calories: 613kcal | Carbohydrates: 58g | Protein: 14g | Fat: 38g | Saturated Fat: 5g | Sodium: 297mg | Potassium: 1022mg | Fiber: 10g | Sugar: 6g | Vitamin A: 3648IU | Vitamin C: 17mg | Calcium: 146mg | Iron: 3mg
Tried this recipe?Let us know how it was!
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With crispy baked tofu, creamy avocado, and mouth-watering sesame dressing, this vegan buddha bowl is one of our family’s favorites for lunch or dinner. #veganrecipes #veganbuddhabowl #buddhabowlrecipes #vegandinners #veganlunch #healthyveganrecipes #buddhabowl #vegandiet #tofurecipes #veganmeals

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Shannon Hakala

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I'm Shan and I love sharing tasty & easy vegan recipes!

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