Roasted Tofu Buddha Bowl with Pineapple Teriyaki Sauce • Steamy Kitchen Recipes Giveaways

posted by Steamy Kitchen September 9, 2020

This delicious crispy roasted tofu Buddha Bowl with a simple homemade pineapple teriyaki sauce is simple to make. It is packed with fresh ingredients and drizzled with and irresistible teriyaki sauce made with canned, crushed pineapple.

All About Buddha Bowls

A Buddha bowl is a one bowl meal that is so full and round that it resembles the Buddha’s belly. Buddha bowls are full of all the nutrients your body loves.

It all starts with a base of grains or greens. Next, scoop a couple handfuls of veggies and add a lean protein into your bowl. Lastly top it all off with a yummy homemade sauce or dressing and sprinkle with a nice crunch.

REMEMBER THIS HANDY BREAKDOWN:

To Build This Buddha Bowl:

+For GRAINS: Quinoa! Or any grains that you have on hand such as white rice, brown rice, or coucous.

+For VEGETABLES: Any veggies you want to roast! We recommend broccoli, bell pepper, and red onion. We also used this microwavable edamame that you can pop in the microwave and prepare in just a few minutes. Look in stores or online.

+For PROTEIN: We will show you how to make easy oven roasted tofu. Not fond of tofu? No problem. Have any leftover roasted chicken or already-cooked shrimp?

+For SAUCE: A pineapple teriyaki sauce that you shake together in a mason jar will add a yummy flavor to the Buddha Bowl. Plus save your leftover sauce to drizzle over other meals throughout the week.

+For CRUNCH: Toasted sesame seeds – or any seeds that you have in your pantry. Chop up some nuts or crunch up chips to top off your Buddha bowl.

A preview of this Buddha bowl:

Cooking the Quinoa

Making quinoa is just as easy as making instant rice – except more nutritious! We recommend making extra to save and use for other meals during the week.

You will need:

1 cup water
2 cups quinoa
salt to taste

Rinse the quinoa in cold water and drain. Combine water and quinoa over high heat and bring to a rolling boil. Add salt, cover and reduce heat, let simmer for 15 minutes. Fluff and set aside until ready to serve.

Veggies + Tofu

Let’s dive right in! For a more in depth recipe and more tips for cooking tofu and veggies in the oven, check out this Roasted Tofu and Veggies recipe You will need:

Tofu
Veggies: broccoli, red bell pepper, and red onion
Olive oil
Salt and pepper

Feel free to use any veggies that you like or add additional veggies to the mix that we recommended.

For Pineapple Teriyaki Sauce

Pineapple teriyaki sauce is the perfect pop of flavor for almost any one bowl meal. You can make extra sauce and save it in a mason jar to refrigerate for up to a week to use on other Buddha bowls.

Ingredients:

Canned crushed pineapple
Low Sodium Sauce Sauce
Vinegar
Fresh Ginger
Garlic
Water

To make the sauce, add all ingredients into a mason jar and shake.

This yummy crispy tofu bowl with irresisitable teriyaki sauce will satisfy anyone! Learn how to oven roast tofu and vegetables at the same time.

Course:

Main Course

Cuisine:

Asian

Keyword:

braised tofu, buddabowl, buddha bowl

Servings: 4

Calories: 561 kcal

Author: Steamy Kitchen

For the Tofu

1
package
extra firm tofu
cut into 1″ pieces
2
tbsps
olive oil

For the Vegetables

1/2
head
broccoli
cut into very small florets
1
bell pepper
thick slices
1/2
onion
cut into 3/4″ pieces
1
tbsp
olive oil
1
cup
cooked edamame

For the Grain

1
cup
water
2
cups
quinoa
1/2
tsp
salt
(optional)

For the Pineapple Teriyaki Sauce

1
8-ounce can
crushed pineapple
3
tablespoons
low sodium soy sauce
1
tbsp
vinegar
apple cider vinegar or rice vinegar (unsweetened)
1
tsp
grated fresh ginger
use microplane grater
1
garlic clove
minced
1/4
cup
water

Start with Roasting Tofu

Drain the tofu and pat very dry with a paper towel to absorb as much moisture as possible. Cut tofu into 1″ cubes. Drizzle about 1 tbsp olive oil on a baking sheet, add in the tofu and shake the baking sheet a bit to coat the tofu. Drizzle just a little more olive oil on top of the tofu. Go ahead and put the tofu in the oven to start baking while we proceed with recipe.

Begin Cooking Quinoa

Combine water and quinoa in a pot over high heat and bring to a boil. Cover, turn heat to medium, and let simmer. Set timer for 15 minutes.

Roast Rest of Veggies

In a bowl, toss all the remaining vegetables – except for the edamame – with olive oil. Place vegetables on second baking sheet and into the oven, with the tofu. At this time, you can turn/rotate the tofu cubes.

Make Pineapple Teriyaki Sauce

In a mason jar, add all the ingredients for the sauce. Cover tightly and shake. Give it a taste…do you want it a little sweeter? Add a tablespoon of honey. If it’s too salty, add 1-2 tablespoons of water.

Finishing it All Up

Once the quinoa timer goes off, remove from heat, fluff quinoa with a fork, season with salt. Let’s check on the veggies next – the vegetables should be nicely roasted. Tofu should be just about done.
In four big beautiful bowls, spoon two generous scoops of quinoa, followed by a couple handfuls of roasted veggies and the cooked edamame. Next add in your tofu or lean protein, drizzle with teriyaki sauce, and sprinkle with sesame and chia seeds.

Nutrition Facts

Roasted Tofu Buddha Bowl with Pineapple Teriyaki Sauce

Amount Per Serving

Calories 561
Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 3g19%

Sodium 789mg34%

Potassium 1018mg29%

Carbohydrates 68g23%

Fiber 10g42%

Sugar 4g4%