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–+ servings

Vibrant Buddha Bowl with Grilled Tofu and Creamy Peanut Sauce

A nourishing Buddha Bowl featuring grilled tofu,fresh veggies, and a creamy peanut sauce, topped with pickled onions andcilantro. This bowl is a balanced, flavorful meal full of textures and colors.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian-Inspired, Plant-Based
Servings 4
Calories 450 kcal

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
 

  • 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.
  • Prepare the Tofu: Drain and press the tofu to remove excess water. Cut into cubes.
  • 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.
  • 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.
  • Add Pickled Onions and Sauce: Top with pickled red onions and drizzle with peanut sauce.
  • Optional Toppings: Sprinkle with sesame seeds, fresh cilantro, and serve with lime wedges for squeezing over the bowl. Enjoy!

Nutrition

Calories: 450kcal
Keyword Buddha bowl
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