This Crispy Tofu Buddha Bowl is a wholesome, flavorful meal loaded with protein and fiber. A silky peanut sauce and crunchy roasted peanuts finish the bowl for extra texture and flavor.
This recipe uses our Crispy Baked Tofu as the protein—make one or two batches depending on how much tofu you want in each bowl.
Why Make This Recipe
- Nourishing and filling: A balanced bowl of grains, roasted vegetables and tofu makes a satisfying vegetarian meal.
- Customizable: Swap farro for quinoa or brown rice, or change the vegetables based on what you have on hand.
- Great for meal prep: All components can be made ahead and stored separately for quick lunches or dinners.
🥗 Ingredients for Buddha Bowl
- Farro: Hearty and ideal for make-ahead cooking. Use quick-cook farro or swap for quinoa or brown rice for a gluten-free bowl.
- Red onion: Adds sweetness and bite; any onion will work.
- Edamame: Frozen shelled edamame is convenient; sliced avocado is a creamy substitute.
- Peanuts: Chopped peanuts add crunch; you can also use other nuts or seeds.
🥗 Ingredients for Peanut Sauce
- Peanut butter: Use creamy for a smooth sauce; natural styles are fine if stirred well beforehand.
- Soy sauce: Low-sodium soy sauce is suggested; use tamari for gluten-free bowls.
- Seasoned rice vinegar: Adds brightness; if using plain rice vinegar, you may want a pinch of sugar and salt.
- Sriracha: For heat—omit or substitute another hot sauce if you prefer milder flavors.
🥣 Step-by-Step Instructions
Make one or two batches of Crispy Baked Tofu and set aside. Preheat the oven to 450°F (232°C). Prepare 8 ounces farro according to package directions and set aside to cool. While the farro cooks, peel a large sweet potato and cut into ¾-inch cubes.
Peel a large red onion and slice into 1-inch wedges. Line a large baking sheet with parchment paper or nonstick foil. Add the sweet potato cubes and onion wedges, drizzle with 2 tablespoons olive oil and season with ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Toss each vegetable separately so they’re evenly coated, then spread in a single layer.
Bake for 15 minutes, toss, then bake another 10 minutes or until the vegetables are tender and browned.
While the vegetables roast, whisk the peanut sauce: combine 1/4 cup creamy peanut butter, 2 tablespoons low-sodium soy sauce, 1 tablespoon seasoned rice vinegar, 2 teaspoons sesame oil, 1 teaspoon sriracha, and 2 teaspoons brown sugar in a small bowl. Whisk in 3–4 tablespoons water, 1 tablespoon at a time, until the sauce reaches a pourable consistency for drizzling.
Toss the cooled farro with half of the peanut dressing so the grain is lightly coated.
Steam the edamame: place 1½ cups frozen shelled edamame in a microwave-safe bowl with a couple tablespoons of water, cover, and microwave for 3 minutes, then stir.
To assemble, arrange scoops of farro, crispy tofu, roasted sweet potatoes, onion wedges and edamame in bowls. Drizzle with the remaining peanut sauce and garnish with 1/3 cup chopped salted peanuts.
🧐 Recipe FAQs for Tofu Buddha Bowl
What is a Buddha Bowl? A Buddha Bowl is a balanced vegetarian bowl with five components: a whole grain (like farro, quinoa or brown rice), roasted or raw vegetables, a protein such as tofu or beans, a flavorful dressing, and a crunchy topping like nuts or seeds. They can be served hot or cold and are ideal for using leftovers.
Can I make this in advance? Yes. Prep components ahead and store separately in the refrigerator. Reheat the tofu in an air fryer or a dry skillet to restore crispiness just before serving.
👩🍳 Expert Tips
You can roast the sweet potatoes and onions on the same sheet pan if you prefer, but keeping them on separate sides makes it easier to remove one if it finishes sooner. Swap in any vegetables you like—roasted mini peppers work particularly well. If you love the peanut dressing, use it on grain salads, as a noodle sauce, a dip for grilled proteins, or drizzled over roasted vegetables topped with chopped peanuts.
Other Delicious Vegan and Vegetarian Recipes
If you enjoyed this bowl, try other meatless recipes like Quinoa Chickpea Salad, Red Lentil Bolognese, or a Quinoa Grain Bowl with Sesame-Ginger Dressing.
If you make this recipe, we’d love to hear how it turns out—please rate it or leave a comment. Share photos on Instagram by tagging @vanillabeancuisine or using #vanillabeancuisine.
📖 Recipe
Crispy Tofu Buddha Bowl
A healthy, satisfying bowl of farro, roasted sweet potato and red onion, edamame and crispy baked tofu finished with a creamy peanut sauce and chopped peanuts.
Ingredients
For the Buddha Bowl
- 1–2 batches Crispy Baked Tofu
- 8 ounces farro
- 1 large sweet potato (1–1½ pounds), peeled and cubed
- 1 large red onion, cut into wedges
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1½ cups frozen shelled edamame
- ⅓ cup chopped salted peanuts, for garnish
For the Peanut Sauce
- ¼ cup creamy peanut butter
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon seasoned rice vinegar
- 2 teaspoons sesame oil
- 1 teaspoon sriracha
- 2 teaspoons brown sugar
- 3–4 tablespoons water, to thin
Instructions
- Make one or two batches of Crispy Baked Tofu and set aside.
- Preheat the oven to 450°F (232°C).
- Cook farro according to package directions and let cool.
- Peel and cube the sweet potato into ¾-inch pieces. Slice the red onion into 1-inch wedges.
- On a parchment-lined baking sheet, toss the sweet potato and onion with olive oil, salt and pepper. Spread into a single layer.
- Bake 15 minutes, toss, then bake another 10 minutes until tender and browned.
- Whisk together peanut butter, soy sauce, rice vinegar, sesame oil, sriracha and brown sugar. Add water a tablespoon at a time until the sauce is pourable.
- Toss cooled farro with half the peanut sauce.
- Steam the edamame with a couple tablespoons of water in the microwave for 3 minutes, then stir.
- Assemble bowls with farro, tofu, roasted sweet potatoes and onions, and edamame. Drizzle with remaining sauce and garnish with chopped peanuts.
Notes
Make-ahead: Prep components and store separately in the refrigerator. Re-crisp tofu in an air fryer or skillet before serving.
Storage: Leftovers keep 4–5 days in an airtight container in the refrigerator.
Nutrition (per serving)
Calories: 618 kcal | Carbohydrates: 56 g | Protein: 32 g | Fat: 34 g | Fiber: 11 g | Sodium: 839 mg
Instagram users: Tag @vanillabeancuisine or use #vanillabeancuisine if you share your bowl—we’d love to see it!