Simple, vibrant, and so, so delicious, this Korean-inspired crispy tofu Buddha Bowl is approved by both kids and adults.
Easy to assemble, vegan, and gluten-free, this Buddha Bowl has a wonderful twist of garlic and spice.
In addition, this dish is the perfect weeknight dinner as it is filling, hearty and most of all quite healthy.
If you are looking for a wonderful vegan meal made in under 30 minutes of time, this will be a perfect fit for your weekly meal plan.
What is a Buddha Bowl?
A Buddha Bowl is a great way of incorporating a bunch of greens and other coloured vegetables into your diet.
Mostly, these vegetables are raw or sometimes, they are just cooked to enhance the flavour.
You can have lots of flavours, textures, and tastes combined.
It's all about creating a bowl, with all of your favourite grains, vegetables and sometimes sauce or dressing.
Buddha Bowls are typically vegetarian, and are predominantly vegan and gluten-free.
It's up to you and your creativity to see what kinds of bowls you can prepare with different seasons and produce.
What Type of Buddha Bowl is Prepared?
Buddha Bowls are generally the best way to clean your fridge or use the short amount of greens and veggies you have left in there.
I have used gochujang paste to marinate the tofu.
Furthermore, it was air fried till it had a crispy outer layer and melt-in-the-mouth texture inside.
One of the most important and unique ingredients in this bowl is zatar-spiced crispy eggplant.
This delicious, crispy from the outside and melt-in-the-mouth texture of eggplant supports this dish so well.
I have used cilantro-lime quinoa in this bowl as the base of the dish.
This elevates the level of the dish and makes it complete.
How is the Taste of Korean Spiced Crispy Tofu?
If you love spicy food, however, you do not want to go for that burning feel, then you are at the right place.
This Korean gochujang spiced tofu is a fabulous recipe.
I air-fried the tofu till it had a super crispy outer layer.
It gives an awesome taste, and the best part is that it is an amazing source of protein for vegan people.
How to Build a Perfect Buddha Bowl-
Protein- Choose tofu as your vegan source of protein. Marinate the tofu with your choice of sauce or marinade.
I like to use maple sriracha tofu, peanut butter sauce, buffalo sauce, schezwan sauce, chilli lime or gochujang, or just simple soy sauce ones.
The taste of these tofu sides is delicious and they all present a beautiful texture and taste to the bowl.
Grain- There are several options of using white rice, brown rice, quinoa, couscous, farro, or any millet for this type of bowl.
Vegetables- Start by using your favourite vegetables for the bowl. Colorful crunchy vegetables make any type of Buddha Bowl interesting and appealing to the eyes.
Oil or any fat- I love to use fruity good quality olive oil as a part of the bowl.
You may want to try these tofu recipes,
Can You Prep for This Dish in Advance?
Absolutely. You can totally prep all the vegetables, chop them and prepare everything. Sometimes, you need to prepare things in advance to minimize the effort during the week.
Eating healthy is part of the plan and prep helps in that direction. Prepare the tofu and chop all the vegetables.
Prepare the different sauces and marinade. The sauce and grains can be kept in air-tight containers. Assemble everything at the time of serving and enjoy your perfect meal!!!
Korean Crispy Tofu Buddha Bowl
For Gochujang Tofu
- 13 Oz Extra-firm Tofu
- 2 Tbsp Gochujang Paste
- 1 Tbsp Olive oil/Avocado oil
- 1 Tsp Red Pepper Flakes
For Lemon Edamame
- 1 Cup Frozen Edamame (shelled)
- 1 Tbsp Lemon/Lime Juice
- Pinch of salt
Lemon Cilantro Quinoa
- 1 Cup Cooked Quinoa (Cook according to the package instruction)
- 1 Small Lime/Lemon
- ¼ Chopped Cilantro
- 1 Tbsp Extra virgin Olive Oil
- ½ Tsp Red Pepper Flakes (Optional)
Crispy crunchy Eggplant
- 2 Cups Eggplant, chopped into bite-size pieces
- 1 Tbsp Zatar Spice
- 1 Tbsp Olive Oil
- ½ Tsp Garlic Powder
- Salad Leaves
- Chopped Tomato
- Mixed seeds for garnish
Crispy Crunchy Eggplant
- Mix chopped eggplant, olive oil, garlic powder, and zatar spice properly.
- Preheat the air fryer at 370 f for 1 minute.
- Cook them in an air fryer basket till they look crispy and crunchy.
- Keep them aside.
- Cook the quinoa according to the package instructions.
- Mix lemon juice, olive oil, and chopped cilantro with a pinch of salt. Pour this over the quinoa and fluff it for a minute or two.
- Press tofu to remove excess water.
- Marinate the tofu with oil, pepper, and gochujang paste for 8-10 minutes.
- Air fry them at 370 f till they look crispy and delicious.
- Take a bowlful of boiling water.
- Dip edamame for 5 minutes.
- Drain and mix with salt and lime juice.
Other Fruits And Vegetables
- Wash, dry, and chop everything according to your choice.
- Arrange the bowl as per your taste.