Crispy Tofu Buddha Bowl with Roasted Veggies and Tahini-Lime Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 bowls
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes

Quick Ingredients

• 1 cup (170 g) quinoa + 2 cups (480 ml) water, 1/2 tsp kosher salt
• 1 (14 oz / 400 g) block extra-firm tofu, pressed and cubed
• 2 tbsp cornstarch, 1 tbsp soy sauce, 1 tsp toasted sesame oil
• 2 medium sweet potatoes (about 1 1/2 lb / 680 g), cubed
• 1 large head broccoli (about 1 lb / 450 g), florets
• 2 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp smoked paprika, 1/4 tsp black pepper
• 1 cup (about 85 g) shredded carrots, 1 medium cucumber, sliced
• Sauce: 1/3 cup (80 g) tahini, 3 tbsp lime juice, 1 tbsp maple syrup, 1 tbsp soy sauce, 1 small garlic clove, 4–6 tbsp water
• 2 tbsp toasted sesame seeds

Do This

• 1. Heat oven to 425°F (220°C). Line 2 sheet pans with parchment.
• 2. Start quinoa: simmer 1 cup quinoa with 2 cups water + 1/2 tsp salt for 15 minutes; rest 5 minutes.
• 3. Toss sweet potato with 1 tbsp olive oil, 1/2 tsp salt, paprika, pepper; roast 15 minutes.
• 4. Toss tofu cubes with 1 tbsp soy sauce + 1 tsp sesame oil, then coat with 2 tbsp cornstarch; bake 25–30 minutes, flipping halfway.
• 5. Toss broccoli with 1 tbsp olive oil + 1/2 tsp salt; add to the sweet potato pan and roast 12–15 minutes more (until browned and tender-crisp).
• 6. Whisk tahini-lime sauce, thinning with 4–6 tbsp water until creamy and drizzleable.
• 7. Build bowls: quinoa + roasted veggies + crispy tofu + carrots + cucumber; drizzle sauce and finish with sesame seeds.

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Why You’ll Love This Recipe

• Big texture payoff: crispy-edged tofu, caramelized sweet potato, and roasted broccoli with just enough bite.
• Meal-prep friendly: components store well, so you can assemble bowls all week.
• Bright, creamy sauce: tahini + lime makes everything taste bold and fresh.
• Flexible: swap grains, change veggies, or make it spicier without changing the method.

Grocery List

• Produce: 2 medium sweet potatoes, 1 large head broccoli, 2–3 carrots (or pre-shredded carrots), 1 medium cucumber, 2 limes, 1 small garlic clove (optional: cilantro or scallions)
• Dairy: none
• Pantry: quinoa, extra-firm tofu, tahini, soy sauce, maple syrup, olive oil, toasted sesame oil, cornstarch, sesame seeds, kosher salt, black pepper, smoked paprika

Full Ingredients

Quinoa Base

• 1 cup (170 g) quinoa, thoroughly rinsed
• 2 cups (480 ml) water
• 1/2 tsp kosher salt

Roasted Sweet Potato and Broccoli

• 2 medium sweet potatoes (about 1 1/2 lb / 680 g), peeled if desired, cut into 3/4-inch (2 cm) cubes
• 1 large head broccoli (about 1 lb / 450 g), cut into bite-size florets (stems peeled and sliced are welcome)
• 2 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 1/2 tsp smoked paprika
• 1/4 tsp freshly ground black pepper

Crispy Baked Tofu

• 1 (14 oz / 400 g) block extra-firm tofu
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 2 tbsp cornstarch

Fresh Bowl Veggies

• 1 cup (about 85 g) shredded carrots
• 1 medium cucumber, halved lengthwise and thinly sliced

Creamy Tahini-Lime Sauce

• 1/3 cup (80 g) tahini
• 3 tbsp fresh lime juice (from 1–2 limes)
• 1 tbsp maple syrup
• 1 tbsp soy sauce
• 1 small garlic clove, finely grated or minced
• 4–6 tbsp water, to thin (start with 4 tbsp / 60 ml)
• 1/4 tsp kosher salt (optional, to taste)

To Finish

• 2 tbsp toasted sesame seeds

Step-by-Step Instructions

Step 1: Prep the oven, pans, and tofu press

Heat the oven to 425°F (220°C). Line 2 rimmed sheet pans with parchment paper for easier cleanup and better browning.

Drain the tofu and press it for 10 minutes (wrap in a clean towel and place a heavy pan on top). Pressing removes excess moisture so the tofu can actually crisp instead of steam.

Step 2: Cook the quinoa

Rinse the quinoa in a fine-mesh strainer for 20–30 seconds (this helps remove bitterness). Add quinoa, 2 cups (480 ml) water, and 1/2 tsp kosher salt to a small pot.

Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat (keep covered) and let it rest for 5 minutes. Fluff with a fork.

Step 3: Roast the sweet potatoes

On sheet pan #1, toss the cubed sweet potatoes with 1 tbsp olive oil, 1/2 tsp kosher salt, 1/2 tsp smoked paprika, and 1/4 tsp black pepper.

Spread into a single layer with space between pieces (crowding leads to steaming). Roast for 15 minutes.

Step 4: Coat the tofu for maximum crispiness

Cut the pressed tofu into 3/4-inch (2 cm) cubes. In a medium bowl, gently toss tofu with 1 tbsp soy sauce and 1 tsp toasted sesame oil.

Sprinkle 2 tbsp cornstarch over the tofu and toss again until each cube looks lightly dusted. This thin starchy coating is what bakes into that crisp shell.

Step 5: Bake the tofu and finish roasting the veggies

Arrange the tofu on sheet pan #2 in a single layer, leaving a little space between cubes. Bake at 425°F (220°C) for 25–30 minutes, flipping the cubes at the 15-minute mark for even browning.

When the sweet potatoes have roasted for 15 minutes, toss the broccoli florets with 1 tbsp olive oil and 1/2 tsp kosher salt. Add the broccoli to sheet pan #1 (keep sweet potatoes and broccoli in one layer), then return to the oven for 12–15 minutes, until the broccoli has browned edges and the sweet potatoes are tender and caramelized.

Step 6: Whisk the creamy tahini-lime sauce

In a small bowl, whisk together 1/3 cup tahini, 3 tbsp lime juice, 1 tbsp maple syrup, 1 tbsp soy sauce, and 1 minced garlic clove.

Add 4 tbsp (60 ml) water and whisk. Tahini can seize at first; keep whisking and it will smooth out. Add more water, 1 tbsp at a time, until the sauce is creamy and drizzleable (usually 4–6 tbsp total). Taste and add up to 1/4 tsp kosher salt if needed.

Step 7: Assemble the Buddha bowls

Divide the quinoa among 4 bowls. Top each with roasted sweet potato and broccoli, a generous scoop of crispy tofu, shredded carrots, and sliced cucumber.

Drizzle each bowl with tahini-lime sauce and finish with toasted sesame seeds for crunch. Serve warm (with cool, fresh veggies on top) for the best contrast.

Pro Tips

• Don’t skip pressing the tofu: even 10 minutes makes a noticeable difference in crispiness.
• Give everything space on the pan: roasted veggies and tofu brown best when they’re not crowded. If your pans are small, use a third pan.
• Add broccoli later: broccoli cooks faster than sweet potato; adding it after 15 minutes prevents overcooking and keeps the edges nicely crisp.
• Thin the sauce gradually: tahini goes from “too thick” to “too runny” quickly. Add water a tablespoon at a time.
• Toast sesame seeds if needed: if yours are raw, toast in a dry skillet over medium heat for 2–3 minutes, stirring constantly.

Variations

• Spicy peanut-lime twist: replace 2 tbsp of the tahini with 2 tbsp creamy peanut butter and add 1 tsp sriracha.
• Different grain: swap quinoa for cooked brown rice, farro, or barley (use about 3 cups cooked grain total for 4 servings).
• Extra greens: add a handful of baby spinach or shredded kale to each bowl (the warm quinoa will lightly wilt it).

Storage & Make-Ahead

Store components separately for best texture. Refrigerate quinoa, roasted veggies, and tofu in airtight containers for up to 4 days. Keep the tahini-lime sauce in a sealed jar for up to 5 days; it will thicken in the fridge, so whisk in 1–2 tsp water before serving. Cucumbers are best sliced fresh, but you can prep carrots and store them for up to 4 days. Reheat quinoa, tofu, and roasted veggies in a 400°F (205°C) oven for 8–10 minutes to re-crisp (microwaving works, but the tofu will soften).

Nutrition (per serving)

Approximate, based on 4 servings: 655 calories, 21 g protein, 66 g carbohydrates, 28 g fat, 12 g fiber, 750 mg sodium.