Ingredients
- 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
Instructions
- 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.
Notes
- To make a bento-friendly version, mash up 1 half of avocado with 1 tsp vegan mayonnaise.
Nutrition
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.
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
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.
