Description
A vibrant and wholesome Buddha bowl featuring crispy tofu, fluffy couscous, fresh vegetables, and a creamy tahini dressing — ideal for a balanced, plant-based meal.
Ingredients
Units
Scale
- 1 cup cooked couscous
- 1/2 block firm tofu, cubed
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/2 cup cherry tomatoes, halved
- 1/2 cup steamed broccoli florets
- 1/4 cup grated carrots
- 1/4 avocado, diced
- 1/4 cup sliced cucumber
- Mixed greens (optional, as base)
- Salt and pepper to taste
Optional Dressing:
- 1 tablespoon tahini
- 1 teaspoon lemon juice
- 1 teaspoon maple syrup
- 1 tablespoon water (to thin)
Instructions
- In a bowl, toss tofu cubes with soy sauce, sesame oil, and garlic powder.
- Pan-fry or bake tofu at 400°F (200°C) for 20 minutes until golden and crisp on edges.
- While tofu cooks, steam broccoli for 3–5 minutes until just tender.
- Prepare couscous according to package instructions. Fluff and season lightly with salt.
- In a serving bowl, layer mixed greens (if using), then arrange couscous, tofu, tomatoes, broccoli, carrots, cucumber, and avocado in sections.
- Whisk dressing ingredients until smooth and drizzle over the bowl or serve on the side.
- Garnish with sesame seeds or herbs if desired. Serve fresh.
Notes
- Use quinoa or brown rice as a couscous alternative for a gluten-free version.
- Tofu can be air-fried for extra crispiness without oil.
- Customize veggies based on what’s in season or available.
- Dressing can be doubled and stored for up to 5 days in the fridge.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 0mg
