Spice in the Kitchen: Tofu Buddha Bowl

I'm not exactly sure what a Buddha bowl is technically supposed to be, but I know when I have had them in restaurants, I loved them. Looking around at recipes, I determined there is no hard or fast way to prepare them; just top cooked rice with cooked or uncooked veggies and protein. Mine is inspired by a Bahn Chay salad on top of a flavored rice. You can adjust according to your  own preferences.

I enjoyed a pineapple mojito mocktail with mine. Refreshing! [Click on the link for the recipe!]

Buddha Bowl Recipe (vegan)
serves 2; prep time 15 minutes, cooking time 20 minutes

  • 2-3 cups cooked rice
  • 1 TB peanut butter
  • 2 TB seasoned rice wine vinegar
  • 1 TB soy sauce
  • 1 tsp sesame oil
  • 2 TB miso
  • cubed, baked tofu
  • veggies of your choice (I used romaine lettuce, shredded carrots and julienned cucumbers.)
  • various garnishes (lime wedges, Sriracha, cilantro, mint, peanuts, sesame seeds, etc. Your choice!)

  1. After rice is cooked, combine it with peanut butter, rice wine vinegar, soy sauce, sesame oil and miso until well combined.
  2. Chop your veggies and cube your baked tofu. (I made my own baked tofu by pressing extra firm tofu with my TofuXpress, cubing, coating it with goyza dipping sauce and baking it at 400 degrees for about 30 minutes).
  3. In each person's bowl, divide rice evenly, then top with veggies and tofu and garnish. Accompany with hot sauces! Easy, right? And so yummy!


  1. God, I love bowls! This one sounds delicious! Thanks for the tip on making my banner larger. I wasn't sure how to do that since I sorta made it too small in PhotoShop, but I played around this morning and realized how easy it was to adjust the size.

    Also, the shirataki noodles just have a fishy smell. It's gross, but it's not overwhelming. The texture and flavor (once cooked) make it worth the nastiness.

  2. Made this for lunch... really tasty, feel-good food!

  3. Hi Maya--great! This is my fav way of eating. Simple and fresh. :)


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