VeganVeganDairy FreeGluten Free
Tofu Buddha Bowl
28g plant protein, vibrant, surprisingly filling.
Prep
10m
Cook
20m
Total
30m
Servings
2
kcal
520
Protein
28g
Carbs
58g
Fat
20g
Macros per serving
Overview
Why it works
Crispy baked tofu, quinoa, roasted sweet potato, kale, tahini drizzle.
- Tofu + quinoa together form a complete amino profile.
- Tahini adds healthy fats + creamy richness.
- Roasting concentrates sweetness in the potato + kale.
Ingredients
Ingredients · 2 servings
- 300 g firm tofu, cubed
- 1 cup cooked quinoa
- 1 sweet potato, cubed
- 2 cups kale, torn
- 2 tbsp olive oil
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp soy sauce
- Salt, pepper, garlic powder
Instructions
Step by step
- 1
Press tofu 10 min. Toss with soy + garlic powder.
- 2
Roast tofu + sweet potato 200°C / 400°F for 20 min.
- 3
Massage kale with olive oil + salt.
- 4
Whisk tahini + lemon + splash of water.
- 5
Plate quinoa, top with everything, drizzle tahini.
Pro Tips
Coach-level details
- Cornstarch on tofu = crispy edges.
- Don't skip massaging the kale — texture changes completely.
Storage & Swaps
Keep it, swap it, save it
Storage
- Components keep 4 days separately.
- Label containers with the prep date.
- Reheat gently or bring to room temp before serving.
Smart swaps
- Tempeh instead of tofu.
- Brown rice instead of quinoa.
Pair with a program
Eating right is half the result.
Plug this recipe into an Onyx program for the other half - periodized training that actually moves the needle.