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Summer Citrus-Soy Tofu Buddha Bowl

A vibrant, protein-packed Buddha bowl featuring crispy pan-seared tofu, fresh summer vegetables, and a bright citrus-soy dressing. Perfect for warm-weather lunches.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2
Course: Main Course
Cuisine: Fusion
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 block 14-16 oz extra-firm tofu
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons avocado oil
  • 1 cup cooked quinoa cooled
  • 2 cups mixed greens
  • 1 cup cherry tomatoes halved
  • 1 cucumber diced
  • 1 avocado sliced
  • 1/4 cup fresh cilantro leaves
  • For the dressing:
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons fresh lime juice
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon toasted sesame oil
  • 1 small garlic clove minced

Equipment

  • non-stick skillet
  • paper towels
  • small bowl
  • whisk
  • chef's knife
  • cutting board
  • mixing bowl

Method
 

  1. Press tofu: Wrap the block in a clean kitchen towel and place a heavy pan on top for 15 minutes. This removes excess water—skipping this step leads to soggy tofu.
  2. Cut tofu into 1-inch cubes. In a bowl, toss with cornstarch, salt, and pepper until evenly coated.
  3. Heat a non-stick skillet over medium-high heat. Add avocado oil and swirl to coat. When the oil shimmers, add tofu in a single layer. Cook undisturbed for 4 minutes until golden brown on the bottom. Flip each cube and cook another 3-4 minutes until all sides are crisp. Transfer to a plate.
  4. Whisk dressing ingredients together in a small bowl until smooth. Taste and adjust lime or maple to your preference.
  5. Divide quinoa and greens between two bowls. Arrange tomatoes, cucumber, avocado, and crispy tofu on top. Sprinkle with cilantro.
  6. Drizzle dressing over each bowl just before serving. Toss gently to combine.

Notes

Make ahead: Prep quinoa, chop vegetables, and press tofu up to a day in advance. Cook tofu fresh for best texture. Store leftover dressing in the fridge for up to a week. For a nuttier flavor, toast the quinoa in a dry pan before cooking.