Easy rainbow buddha bowl recipe with ginger miso dressing

Crispy Tofu Rainbow Buddha Bowls {Vegan}

Meredith 8:00 am

Buddha Bowls are a new favorite meal in our house.  These crispy tofu rainbow Buddha Bowls are easily customized and can be served deconstructed for picky eaters, ensuring everyone has a healthy dinner they will enjoy.

Healthy rainbow buddha bowls with oven baked crispy tofu

What is a Buddha Bowl?

The first few times I served these Rainbow Buddha Bowls for dinner, my boys kept asking “what is a Buddha Bowl”?  Simply put, a Buddha Bowl is a bowl packed with a variety of veggies, a grain or starch, and some type of plant-based protein.  Bon Appetite has a great story discussing the history of the Buddha Bowl if you want to read more (link).

Vegan buddha bowls with miso ginger dressing and oven baked crispy tofu

Rainbow Veggie Buddha Bowls are a Healthy, Family Friendly Meal

To make Buddha Bowls your whole family will enjoy, simply use ingredients your family loves.  Customize your bowls with an assortment of favorite vegetables.  When we first started eating these Rainbow Buddha Bowls, my preschooler wouldn’t eat tofu, so I made sure to always include shelled edamame and quinoa for additional protein options.

Rainbow Buddha Bowl Vegetable Options:

  • Bell Peppers (Red and Yellow especially for color)
  • Sliced carrots
  • Baby spinach
  • Shelled edamame
  • Sliced cucumber
  • Shredded red cabbage
  • Steamed baby bok choy
  • Broccoli florets
  • Cauliflower florets

Grain and Starch Suggestions for Rainbow Buddha Bowls:

  • Quinoa
  • Roasted sweet potatoes
  • Steamed brown rice
  • Buckwheat soba noodles

Crispy Tofu Rainbow Buddha Bowl Recipe

5 from 8 votes
Easy rainbow buddha bowl recipe with ginger miso dressing
Crispy Tofu Rainbow Buddha Bowls {Vegan, Gluten-Free}
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

This easy to make Rainbow Buddha Bowl recipe with crispy tofu is a healthy, veggie-packed meal your whole family will enjoy!

Course: Main Course
Cuisine: American
Keyword: Buddha Bowl, dairy-free, gluten free, meatless, vegan, wfpb
Servings: 4 servings
Calories: 473 kcal
Ingredients
Crispy Tofu
  • 14 ounce Tofu, Extra Firm (organic, pressed to remove liquid)
  • 2 tbsp Tamari, Low Sodium (or low sodium soy sauce, will not be gluten free)
  • 2 tbsp Toasted Sesame Oil
Rainbow Buddha Bowls
  • 1 cup Red Cabbage (shredded)
  • 1 cup Carrots (peeled and thinly sliced)
  • 1 cup Edamame, Shelled (organic, frozen and thawed)
  • 1 large Bell Peppers, Red (organic, diced)
  • 1 large Bell Peppers, Yellow (organic, diced)
  • 4 cups Baby Spinach (organic)
  • 2 cups Quinoa, cooked
Simple Miso Ginger Dressing
Instructions
To Bake the Crispy Tofu
  1. Press tofu to remove excess water:  Remove tofu from packaging and place on clean towels (paper towels will also work).  Top with additional paper towels and place at least four heavy bowls on top.  Let tofu sit under the weight of the bowls for 30 minutes

  2. Preheat oven to 400 degrees F

  3. Slice pressed tofu into half inch slices.  Place on foil or parchment lined baking sheet with space between each tofu slice

  4. Stir together low sodium tamari and toasted sesame oil.  Use a pastry brush or spoon to coat sliced tofu in mixture

  5. Roast seasoned tofu slices in oven for 30 minutes, flipping over after 20 minutes

  6. While tofu bakes, wash and chop vegetables for Buddha bowls

To Assemble the Rainbow Buddha Bowls
  1. Place a handful of baby spinach into each serving bowl

  2. Top baby spinach with a half cup of cooked quinoa (can be hot or cold, depending on your preference)

  3. Arrange vegetables around quinoa on top of spinach

  4. Top rainbow Buddha bowls with oven baked crispy tofu

  5. Drizzle with Miso Ginger Dressing and sprinkle with diced green onions and sesame seeds (if using)

Recipe Notes

Time required to press and drain tofu is not included in the recipe time.  

simple ginger miso dressing recipe

Tested and delicious substitutions:

  • Tempeh can be used in place of firm tofu for a fermented-soy option.  Tempeh has a firm texture compared with pressed tofu, so there is no need to press tempeh to remove water.  If using tempeh, reduce roasting time to 10 minutes
  • Low sodium soy sauce can be used in place of tamari for the crispy tofu (recipe will not be gluten-free)
  • Coconut aminos can be used in place of tamari if you want a soy-free and gluten-free option

Pin recipe for later:

Buddha bowls are my go-to easy and healthy meatless weeknight dinner. This rainbow Buddha bowl recipe is easy to toss together, and you can switch the bowls up with different vegetables, grains and plant-based protein so everyone in your family loves dinner.

 

11 Comments

  1. This looks so colourful and appetising! Must be delicious!

    • Monika – it is delicious and one of our favorite meatless meals on rotation right now. Now that the weather is starting to cool *slightly* I am starting to add more roasted and steamed veggies to warm the bowls up a bit. I hope you enjoy them!

  2. I love how colorful this is! Plus nice and easy to put together – it would make a great healthy lunch.

    • Thanks Caroline! These rainbow buddha bowls do make a delicious, healthy lunch. I often prep the veggies ahead of time and enjoy these bowls for a quick dinner or healthy lunch.

  3. I am all about tofu bowls! This will be great for my lunch prep! YUMMMM

  4. Oh yes please! That looks so tasty and nutritious. I’ve not had dinner yet so I’d happily tuck in!

  5. This is so beautiful and colorful. I am sure my family will relish this recipe. Saving it for future.

  6. LOVE the colour in these bowls!!! I’m always looking for new vegetarian/vegan ideas so these are perfect!

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