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Tofu can sometimes be a challenge to prepare, often resulting in a texture that may not be appealing to everyone. However, using cornstarch is a game-changer when it comes to achieving that coveted crispy exterior. Cornstarch creates a light coating that crisps up beautifully in the oven, leading to a delightful contrast between the crunchy outside and the soft, creamy inside of the tofu.

Avocado Tofu Buddha Bowls

Discover the delicious world of Creamy Avocado Tofu Buddha Bowls, a plant-based meal that combines rich flavors, vibrant colors, and essential nutrients. These bowls feature a satisfying blend of fluffy grains, protein-packed tofu, and fresh vegetables, all enhanced by a luscious avocado cream. Perfect for meal prep, they can be customized with seasonal ingredients, making healthy eating both versatile and fun. Enjoy a wholesome and nourishing meal that’s a feast for the senses!
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Ingredients
  

For the tofu:

14 oz firm tofu, pressed and cut into 1-inch cubes

2 tablespoons soy sauce

1 tablespoon sesame oil

1 teaspoon garlic powder

1 teaspoon ginger powder

1 tablespoon cornstarch

For the avocado cream:

1 ripe avocado

1 tablespoon fresh lemon juice

2 tablespoons plain Greek yogurt (or dairy-free yogurt for a vegan version)

Salt and pepper to taste

For the bowl:

2 cups cooked quinoa (or substitute with brown rice)

1 cup kale, finely chopped

1 cup cherry tomatoes, halved

1/2 cucumber, thinly sliced

1/4 red onion, paper-thin slices

1/4 cup shelled edamame

2 tablespoons sesame seeds

Fresh cilantro for garnish (optional)

Instructions
 

Prepare the Tofu:

    - Preheat your oven to 400°F (200°C).

      - In a large mixing bowl, whisk together the soy sauce, sesame oil, garlic powder, and ginger powder. Add the cubed tofu to the bowl, gently tossing to ensure each piece is well coated in the marinade. Let the tofu marinate for about 15 minutes to absorb the flavors.

        - Once marinated, sprinkle the cornstarch over the tofu, using a spatula or your hands to toss gently until the tofu is evenly coated.

          - Line a baking sheet with parchment paper and spread the tofu cubes in a single layer. Bake for 25-30 minutes, flipping the tofu halfway through, until golden and crispy.

            Make the Avocado Cream:

              - While the tofu is baking, prepare the avocado cream. In a blender or food processor, combine the ripe avocado, lemon juice, Greek yogurt, and a pinch of salt and pepper. Blend until the mixture is ultra-smooth and creamy. Taste and adjust the seasoning as needed.

                Assemble the Buddha Bowls:

                  - In four serving bowls, start with a base of cooked quinoa (or brown rice), evenly dividing it among the bowls.

                    - On top of the quinoa, arrange an equal portion of chopped kale, halved cherry tomatoes, cucumber slices, red onion rings, shelled edamame, and the crispy baked tofu.

                      - Generously drizzle the creamy avocado sauce over each bowl and finish with a sprinkle of sesame seeds. Add fresh cilantro on top for a vibrant garnish, if desired.

                        Serve:

                          - Serve the Buddha bowls immediately for the best taste and texture, or you can store them in the refrigerator for up to 2 days. The flavors meld deliciously over time, but they are most delightful when served fresh!

                            Prep Time, Total Time, Servings: 15 mins | 45 mins | 4 servings