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To make Sweet Chili Tofu Buddha Bowls, you need a few key items. Here’s what to gather: - 1 block (14 oz) firm tofu, drained and pressed - 3 tablespoons sweet chili sauce - 1 tablespoon soy sauce - 1 tablespoon sesame oil - 2 cups cooked quinoa (or brown rice) - 1 cup broccoli florets - 1 red bell pepper, sliced - 1 carrot, shredded - 1 avocado, sliced - 1/4 cup green onions, chopped - 1 tablespoon sesame seeds - Salt and pepper to taste These ingredients give the bowl its great taste and texture. The tofu gets crispy, while the veggies add color and crunch. You can customize your Buddha bowl with extra toppings. Here are some ideas: - Sliced radishes for a peppery bite - Cucumber slices for freshness - Fresh cilantro for a herbaceous note - A drizzle of extra sweet chili sauce for more flavor Feel free to mix and match these toppings to fit your taste. Each option adds its own twist. Sweet Chili Tofu Buddha Bowls are not just tasty; they are also good for you. Here’s a breakdown of what’s in them: - Protein: Tofu and quinoa provide a solid protein boost. - Fiber: The veggies and quinoa help keep you full. - Healthy Fats: Avocado adds healthy fats for heart health. - Vitamins and Minerals: You’ll find vitamins A, C, and K in the veggies. This bowl is a balanced meal. It fuels your body and satisfies your hunger. {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). This step ensures your tofu gets nice and crispy. Next, drain and press your block of firm tofu. This helps remove excess moisture. Cut the tofu into small cubes and place them in a mixing bowl. In a separate small bowl, whisk together the sweet chili sauce, soy sauce, and sesame oil. Pour this mixture over the tofu cubes. Gently toss to coat each piece well. Spread the marinated tofu on a lined baking sheet. Season with a pinch of salt and pepper. Bake for 25-30 minutes, flipping halfway through. You want the tofu to turn golden and crispy. While the tofu bakes, steam your broccoli florets until tender. This should take about 5-7 minutes. Set the broccoli aside once it's ready. Now, cook your quinoa or brown rice if you haven't already. This will be the base of your bowl. Once cooked, fluff it with a fork to keep it light and airy. Prepare your other veggies too. Slice the red bell pepper and shred the carrot. These fresh veggies add color and crunch to your bowl. To assemble your Buddha bowl, start with a scoop of cooked quinoa at the base. This grain adds a hearty texture. Next, arrange the baked tofu on top of the quinoa. Follow this with the steamed broccoli, sliced bell pepper, and shredded carrot. Finally, add the sliced avocado for creaminess. For a finishing touch, sprinkle chopped green onions and sesame seeds on top. If you like, drizzle a bit of extra sweet chili sauce over the bowl. This adds extra flavor and makes it look beautiful. Enjoy your colorful and tasty Sweet Chili Tofu Buddha Bowl! To get that perfect crunch on your tofu, start with firm tofu. Press it well to drain excess water. I recommend using a clean kitchen towel or a tofu press. Cut the tofu into small cubes for even cooking. Marinate it in sweet chili sauce, soy sauce, and sesame oil. This not only adds flavor but also helps to crisp it up. Bake the tofu at 400°F (200°C) on a parchment-lined tray. Spread the cubes out in a single layer. Don’t overcrowd them. Flip the tofu halfway through baking. This ensures they cook evenly and turn golden brown. Trust me, crispy tofu makes all the difference in your Buddha bowl! Meal prepping can save you time. Cook a larger batch of quinoa or brown rice. Store it in airtight containers in the fridge. This makes assembly quick during busy days. You can also bake extra tofu. Keep it in the fridge for up to three days. For the veggies, chop them ahead of time. Store them separately to keep them fresh. Avocado can brown quickly, so add that just before serving. This keeps your bowl looking and tasting fresh. Pair your Sweet Chili Tofu Buddha Bowl with simple side dishes. A light cucumber salad adds a refreshing crunch. You can also serve it with edamame for a protein boost. Another good side is a tangy slaw. This adds flavor and texture to your meal. Feel free to mix and match your sides. The goal is to complement the bold flavors in your Buddha bowl. Enjoy experimenting with different combinations! Pro Tips Press Tofu Well: Make sure to press the tofu thoroughly to remove excess moisture. This helps in achieving a crispy texture when baked. Customize Your Veggies: Feel free to add or substitute any seasonal vegetables you have on hand, like snap peas or zucchini, for a colorful and nutritious bowl. Avocado Ripeness: Use ripe avocados for the best flavor and creaminess. If they’re not ripe yet, you can speed up the process by placing them in a brown paper bag with an apple. Extra Sauce: If you love flavor, drizzle some extra sweet chili sauce over the assembled bowl just before serving for a delicious finishing touch. {{image_2}} You can swap tofu for other proteins in your Buddha bowl. Here are some great choices: - Tempeh: This fermented soy product adds a nutty flavor. - Chickpeas: Roasted chickpeas give a nice crunch and protein boost. - Grilled chicken: A classic choice for meat lovers. - Shrimp: Cooked shrimp adds seafood flair. Each option changes the taste and texture, letting you explore new flavors. Feel free to get creative with your veggies. Try these options: - Spinach: Fresh or sautéed, it adds a nutrient boost. - Zucchini: Roasted or spiralized, it brings a light crunch. - Edamame: These green soybeans add protein and texture. - Cucumber: Fresh slices add a refreshing crunch. Mix and match veggies to find your favorite combinations. You can easily change the recipe for dietary needs. Here are some ideas: - Gluten-free: Use tamari instead of soy sauce. - Vegan: The recipe is already vegan with tofu and no animal products. - Low-carb: Swap quinoa for cauliflower rice. These simple swaps let everyone enjoy a tasty meal. To keep your Sweet Chili Tofu Buddha Bowls fresh, store them in airtight containers. This will help lock in flavor and moisture. Separate the tofu and veggies from the quinoa. This keeps everything crisp. You can store leftovers in the fridge for up to three days. Make sure to label your containers with the date. When you reheat, aim for even warmth without overcooking. The best way is to use a microwave. Heat the quinoa and veggies on medium power for 1-2 minutes. Stir halfway through to ensure even heating. For the tofu, you can use an oven or an air fryer. Heat it at 350°F (175°C) for about 10 minutes. This will help it stay crispy. Freezing is a smart choice for meal prep. You can freeze cooked quinoa and tofu separately. Place them in freezer-safe bags or containers. Make sure to remove as much air as possible. For tofu, freeze it before marinating. This gives it a spongy texture, making it soak up flavors better. You can keep these in the freezer for up to three months. When you’re ready, just thaw in the fridge overnight before reheating. Yes, Sweet Chili Tofu Buddha Bowls can easily be vegan. The main ingredients are already plant-based. Tofu is a great source of protein, and using quinoa or brown rice makes it filling. Just ensure that your sweet chili sauce does not contain any animal products. Most brands offer vegan options. You can store leftovers in the fridge for about three days. Make sure to keep the tofu and veggies in an airtight container. This helps keep them fresh. When you’re ready to eat, just reheat in the microwave or on the stove until warm. If you need a substitute for sweet chili sauce, try mixing equal parts of honey and soy sauce. You can also use a mix of sriracha and sugar for a similar flavor. Adjust the sweetness to your taste. Another option is to blend red pepper flakes with a little maple syrup. This gives a nice kick while keeping it sweet. Tofu Buddha bowls are simple and fun to make. You learned about main ingredients, cooking methods, and tips for perfect tofu. I shared ideas for variations and storage tips to keep your bowl fresh. Remember, you can mix and match as you like. This dish is all about what you enjoy. Use this guide to create a meal full of flavor and nutrients. Enjoy making bowls that fit your taste and needs!

Sweet Chili Tofu Buddha Bowls

A delicious and healthy Buddha bowl featuring crispy tofu, quinoa, and fresh vegetables, drizzled with sweet chili sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Asian
Servings 2
Calories 400 kcal

Ingredients
  

  • 1 block firm tofu, drained and pressed
  • 3 tablespoons sweet chili sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 2 cups cooked quinoa or brown rice
  • 1 cup broccoli florets
  • 1 piece red bell pepper, sliced
  • 1 piece carrot, shredded
  • 1 piece avocado, sliced
  • 1 quarter cup green onions, chopped
  • 1 tablespoon sesame seeds
  • to taste salt and pepper

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Cut the pressed tofu into bite-sized cubes and place them in a mixing bowl.
  • In a small bowl, whisk together the sweet chili sauce, soy sauce, and sesame oil. Pour this mixture over the tofu and gently toss to coat evenly.
  • Spread the marinated tofu cubes on the baking sheet in a single layer and season with a pinch of salt and pepper. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
  • While the tofu is baking, steam the broccoli florets until tender (about 5-7 minutes). Remove from heat and set aside.
  • Prepare the bowl by placing a scoop of quinoa at the base. On top, arrange the baked tofu, steamed broccoli, sliced bell pepper, shredded carrot, and avocado slices.
  • Garnish the bowl with chopped green onions and a sprinkle of sesame seeds for added crunch.
  • Drizzle a bit of extra sweet chili sauce over the top if desired for additional flavor.

Notes

Feel free to customize the vegetables based on your preference.
Keyword buddha bowl, healthy, quinoa, tofu, vegan