Turmeric Coconut Cream Tofu Buddha Bowl With Peanut Sauce 1767849976.3003387
Lunch

Turmeric Coconut Cream Tofu Buddha Bowl With Peanut Sauce

Turmeric Coconut Cream Tofu Buddha Bowl With Peanut Sauce 1767849976.3003387

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Turmeric Coconut Cream Tofu Buddha Bowl With Peanut Sauce 1767849976.3003387

recipe tofu buddha bowl with peanut sauce

  • Author: Sarah Williams
  • Total Time: 55 minutes
  • Yield: 2 servings 1x
  • Diet: Vegan
Print Recipe

Description

This vibrant Turmeric Coconut Cream Tofu Buddha Bowl is a healthy and flavorful meal packed with protein, wholesome grains, and colorful vegetables. It features crispy tofu, roasted vegetables, and a creamy turmeric coconut sauce complemented by a rich peanut sauce.

Ingredients

Scale
  • 200g quinoa, rinsed
  • 480ml water
  • 400g firm tofu, pressed and cubed
  • 4 Tbsp soy sauce (or tamari)
  • 2 Tbsp maple syrup
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 Tbsp vegetable oil
  • 1 cup broccoli florets
  • 1 cup sliced carrots
  • 1 cup shredded red cabbage
  • 1 Tbsp olive oil
  • 1 avocado, sliced
  • 1/4 cup peanut butter
  • 1 Tbsp lime juice
  • 0.5 tsp sriracha (optional)
  • 3 Tbsp water
  • 200ml coconut milk
  • 1 tsp ground turmeric
  • 0.5 tsp grated ginger
  • 1 clove garlic, minced
  • 1 tsp lime zest
  • 2 Tbsp toasted coconut flakes
  • 2 Tbsp chopped cilantro
  • Lime wedges

Instructions

  1. Cook Quinoa: Rinse quinoa, combine with water, boil, then simmer for 15 minutes. Fluff with a fork.
  2. Marinate Tofu: Whisk soy sauce, maple syrup, cumin, and paprika. Toss with tofu and marinate for 10-30 minutes.
  3. Fry Tofu: Heat oil and fry tofu until golden brown and crispy (3-4 minutes per side).
  4. Roast Vegetables: Toss broccoli, carrots, and cabbage with olive oil, salt, and pepper. Roast at 200°C (400°F) for 15-18 minutes.
  5. Prepare Peanut Sauce: Whisk peanut butter, soy sauce, lime juice, maple syrup, sriracha, and water.
  6. Make Turmeric Cream: Simmer coconut milk, turmeric, ginger, garlic, lime zest, and salt for 5-7 minutes.
  7. Assemble Bowls: Divide quinoa, arrange vegetables, tofu, and avocado. Drizzle with sauces.
  8. Garnish & Serve: Sprinkle with coconut flakes and cilantro. Serve with lime wedges.

Notes

Pressing the tofu is crucial for achieving a crispy texture. Feel free to customize the vegetables to your liking.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Lunch
  • Method: Roasting, Frying
  • Cuisine: Asian-Inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: 650 kcal
  • Sugar: 25 g
  • Sodium: 750 mg
  • Fat: 35 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 70 g
  • Fiber: 10 g
  • Protein: 25 g
  • Cholesterol: 0 mg

Keywords: tofu, buddha bowl, quinoa, turmeric, peanut sauce, vegan, healthy, gluten-free, coconut milk

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