Tofu Buddha Bowl

Skip the takeout tonight – and make it yourself! This tofu bowl is just like your restaurant favourite thanks to a craveable, spicy peanut sauce made with Fiery Seasoning from the Tasty™ Seasoning Kit.
10 min
40 min


  • Tofu Buddha Bowl
  • 2 tablespoons (30 mililiters) sesame oil
  • 2 tablespoons (30 mililiters) sweet mirin
  • 1 tablespoon (15 mililiters) fiery
  • 1 teaspoon (5 mililiters) kosher salt, plus more to taste
  • 1 package (16 ounces) (450g) extra-firm tofu, drained and patted dry
  • 2 medium sweet potatoes, peeled
  • 2 medium broccoli crowns, cut into florets
  • 6 cups (1 1/2 liters) cooked quinoa
  • 3 cup (750 mililiters) purple cabbage, thinly sliced
  • 1 English cucumber, julienned
  • 1 large avocado, thinly sliced
  • 1/3 cup (75 mililiters) crushed roasted peanuts, for garnish
  • 3 tablespoons (45 mililiters) fresh cilantro leaves, for garnish
  • 3 tablespoons (45 mililiters) torn fresh mint leaves, for garnish
  • Fiery Peanut Sauce
  • 1/2 cup (125 mililiters) natural smooth peanut butter
  • 2 tablespoons (30 mililiters) apple cider vinegar
  • 1 tablespoon (15 mililiters) fiery
  • 1/4 to 1/3 cup (60 to 75 ml) cold filtered water
  • Kosher salt, to taste


  • 1 Preheat the oven to 400˚F (200˚C).
  • 2 To make the tofu marinade, mix together the sesame oil, mirin, Fiery Seasoning, and salt in a medium bowl.
  • 3 Cut the tofu lengthwise into 1/2-inch (1-cm) wide slabs, then cut each slab in half lengthwise. Cut each strip into 1/2-inch (1-cm) wide cubes. Toss with the marinade, then cover with plastic wrap marinate in the fridge for at least 1 hour.
  • 4 Fill a large pot with cold water, season well with salt, and add the sweet potatoes. Bring to a boil over medium-high heat. Reduce the heat to low and simmer until the sweet potatoes can be pierced with a fork but still give some resistance, about 20 minutes.
  • 5 Remove sweet potatoes from the pot and set aside to cool. Drop in the broccoli florets and blanch for 90 seconds. Remove the broccoli and shock in an ice bath to stop the cooking. Cool completely, about 1 minute, then transfer to a paper towel-lined plate to drain.
  • 6 Cut the cooled sweet potato into 1/2-inch (1-cm) wide half moons and season with salt to taste.
  • 7 On a lightly greased baking sheet, spread out the marinated tofu and sweet potato. Bake for 20 minutes, until sweet potatoes and tofu begin to brown.
  • 8 While the sweet potatoes and tofu cook, make the peanut sauce. In a medium bowl, whisk together the peanut butter, apple cider vinegar, Fiery Seasoning, and 1/4 cup (60 ml) water. Add more water as necessary to achieve a pourable, but not runny, consistency. Season with salt to taste.
  • 9 Assemble the bowls: Add 1 cup (250 ml) of quinoa to the bottom of a serving bowl, then arrange about 2 1/2 ounces (80 g) of tofu, 1/2 cup (125 ml) sweet potato, 1/2 cup (125 ml) broccoli florets, 1/2 cup (125 ml) purple cabbage, 1/4 cup (60 ml) cucumber, and 4 to 5 slices of avocado on top. Drizzle with 2 to 3 tablespoons (30 to 45 ml) peanut sauce and top with crushed peanuts, cilantro, and mint.
  • 10 Enjoy!


(per Serving)

Nutrition information coming soon.