Vibrant Buddha Bowl with Grilled Tofu and Creamy Peanut Sauce

This Buddha Bowl is a wholesome, colorful meal packed with fresh veggies, grilled tofu, whole grains, and a deliciously creamy peanut sauce. A balance of flavors and textures, it combines the crunch of cucumbers and cabbage with the softness of avocado and mango. The addition of pickled red onions and grilled tofu adds a savory depth, while the peanut sauce brings everything together with its rich, nutty flavor. Perfect for meal prep or a healthy, satisfying lunch or dinner!

Ingredients:

Base:

• 1¼ cup whole-grain rice

Quick Pickled Red Onion:

• 1 red onion, thinly sliced
• Juice of 1 lemon
• ½ teaspoon salt
• ¼ teaspoon red pepper flakes (optional)

Grilled Tofu:

• 16 ounces tofu (firm or extra firm)
• 1 tablespoon olive oil
• 1 teaspoon salt
• ¼ teaspoon black pepper (optional)

Peanut Sauce:

• 3 tablespoons peanut butter
• 3 tablespoons tahini (or additional peanut butter)
• 4 tablespoons soy sauce
• 2 tablespoons rice vinegar, lime juice, or apple cider vinegar
• 2 tablespoons sugar
• 1 teaspoon grated ginger
• 1 clove garlic, grated
• 2 teaspoons sriracha (or ¼ teaspoon red pepper flakes)
• 2 tablespoons sesame oil (optional)

Veggies:

• 1 cup cucumber, diced
• 1 cup red cabbage, thinly sliced
• 1 large carrot, sliced with a vegetable peeler
• 1 large mango, diced
• 2 cups spinach
• 1 avocado, sliced

Optional Toppings:

• 1 teaspoon sesame seeds
• 1 handful cilantro
• 4 lime wedges

Base:

• 240 g whole-grain rice

Quick Pickled Red Onion:

• 1 red onion, thinly sliced
• Juice of 1 lemon
• 3 g salt
• 0.5 g red pepper flakes (optional)

Grilled Tofu:

• 450 g tofu (firm or extra firm)
• 15 ml olive oil
• 5 g salt
• 0.5 g black pepper (optional)

Peanut Sauce:

• 45 g peanut butter
• 45 g tahini (or additional peanut butter)
• 60 ml soy sauce
• 30 ml rice vinegar, lime juice, or apple cider vinegar
• 24 g sugar
• 5 g grated ginger
• 1 clove garlic, grated
• 10 ml sriracha (or 0.5 g red pepper flakes)
• 30 ml sesame oil (optional)

Veggies:

• 150 g cucumber, diced
• 100 g red cabbage, thinly sliced
• 1 large carrot, sliced with a vegetable peeler
• 1 large mango, diced
• 60 g spinach
• 1 avocado, sliced

Instructions:

1. Cook the Rice: Cook the whole-grain rice according to package instructions. Fluff with a fork and set aside. In a small bowl, mix together the sliced red onion, lemon juice, salt, and red pepper flakes (if desired). Toss well and let sit for at least 10 minutes to pickle.
2. Prepare the Tofu: Drain and press the tofu to remove excess water. Cut into cubes.
3. Season and Grill: In a bowl, toss the tofu with olive oil, salt, and black pepper. Heat a non-stick skillet over medium-high heat and add the tofu. Grill for 5–7 minutes, flipping to brown all sides. Set aside. In a small bowl, whisk together peanut butter, tahini, soy sauce, rice vinegar (or lime/apple cider vinegar), sugar, ginger, garlic, sriracha (or red pepper flakes), and sesame oil (if using). Adjust to taste and set aside.
4. Build the Bowl: Divide the cooked rice among serving bowls. Arrange the cucumber, red cabbage, carrot ribbons, mango, spinach, grilled tofu, and avocado on top.
5. Add Pickled Onions and Sauce: Top with pickled red onions and drizzle with peanut sauce.
6. Optional Toppings: Sprinkle with sesame seeds, fresh cilantro, and serve with lime wedges for squeezing over the bowl. Enjoy!

Conclusion:

This Buddha Bowl is a feast for the senses, combining fresh, crisp veggies with hearty grains and flavorful grilled tofu. The creamy peanut sauce adds an irresistible richness, while pickled onions and fresh herbs bring a bright finish. It’s a satisfying, healthy, and versatile meal that’s easy to customize to your taste. Perfect for a nutritious lunch or dinner, this Buddha Bowl makes plant-based eating both exciting and delicious.