I am a HUGE Buddha bowl fan, as you will come to see 😉

Buddha bowls are simply a combination of plant-based ingredients, such as grains, veggies, fermented goods, and nuts & seeds.

One of my favorite go-to Buddha bowls is this Japanese-inspired bowl, containing marinated tofu, freshly pickles veggies, avocado, and quinoa.



Prep time: 15 minutes (+time for marinated tofu & pickles)

Baking time: 30 minutes

Author: Envi Eats

Type: Buddha Bowl

Serves: 4


  • 12 oz extra firm tofu, pressed
  • 1/2 cup soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp Sriracha
  • 1 tbsp sesame oil
  • Avocado
  • Pickled radishes, carrots, cabbage, cucumber, etc.
  • 1 cup quinoa (or brown rice)
  • Sesame seeds (optional)
  • 1/4 cup soy sauce
  • 1 tsp wasabi paste


  1. Slice pressed tofu into cubes or flattened squares (as I did, picture above). Add the tofu to a tupperware and add soy sauce, vinegar, Sriracha, and sesame oil. Shake and let sit for at least 1 hour, or over night. Prepare the pickles.
  2. Preheat the oven to 415 degrees F. Once the tofu is marinated, place on a lined baking tray and bake for 30 minutes, flipping half way through.
  3. If the quinoa is not yet prepared, do so with 1 part quinoa: 2 parts water. Bring quinoa and liquid to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork. (This can also be done is a rice cooker with the same ratios).
  4. Remove the tofu from the oven when it is crisped on the edges and firm to the touch, around 30 minutes. Allow to cool slightly.
  5. Create a simple sauce by adding soy sauce and wasabi together and mixing vigorously. Add more wasabi for bite, and more soy sauce for umami.
  6. Prepare the Buddha bowl by adding cooked quinoa, sliced avocado, pickled veggies, and baked tofu slices to a bowl. Garnish with sesame seeds, Sriracha, and/or the soy/wasabi sauce.


Let us know what you think by posting on Instagram with #EnviEats


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