Baked Tofu Buddha Bowl

As most of you may know by now, buddha bowls are one of my favourite go to lunch/dinner recipes because they’re so versatile and the flavour combos are endless! Lately I’ve been loving marinated + baked tofu (I know, sounds strange but trust me on this one).

When it comes to making buddha bowls, don’t over complicate them! Start off by picking your preferred carb source (eg. brown rice, quinoa, sweet potato), followed by your protein source (eg. tofu, black beans, lentils, tempeh) and finally your good fats (eg. avocado, nuts, seeds). From there, add in all of the good stuff that include your micronutrients (eg. leafy greens, cruciferous vegetables) & top it all off with your favourite sauce or dressing. It’s honestly as simple as that and as you can see the options are endless!


I looove tofu & I find it so fun to explore different ways of cooking it along with different sauces/marinades to pair it with. Since it has such a neutral base, it’s a very versatile ingredient and so I suggest you go all out with it! Try out this baked tofu recipe for starters, the golden crispy outside followed by softer texture on the inside is such a delicious way to enjoy tofu.



  • 250g firm organic tofu

  • Marinade: 3 tbsp soy sauce, 1 tbsp maple syrup, 2 tsp toasted sesame oil, 1/8 tsp cracked black pepper (Optional: 1 clove minced garlic or 1 tsp minced ginger)

  • 2-3 cups cooked rice

  • 1 bunch broccolini, blanched

  • 1 can black beans, drained & rinsed

  • 1 cucumber, sliced

  • 1 avocado, halved & sliced

  • 2 tbsp pickled ginger

  • Extras: Pepitas, hemp seeds, sesame seeds

  • Sauce: 2 tbsp soy sauce, 1 tsp sesame oil, 1 tsp minced ginger, 2 tsp maple syrup, dash of black pepper, 1 tbsp peanut butter & coconut milk to thin it out.


  1. Preheat oven to 200°C/400°F. Dice the firm tofu into small cubes and add into a shallow dish/container. Pour in the marinade ingredients and mix well to coat. For best results, cover and sit in the fridge for a few hours. You can bake it immediately but letting it sit will let more of the marinade seep into the tofu.

  2. Place onto a baking tray lined with non-stick baking paper and bake for 25 minutes or until golden brown on the outside.

  3. To assemble, pop your cooked rice into the bottom of a large bowl. Add on all the remaining ingredients. Serve with your sauce and enjoy!

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