Baked Tofu Buddha Bowl

Baked Tofu Buddha Bowl



  • 250g firm organic tofu
  • Marinade: 3 tbsp soy sauce, 1 tbsp maple syrup, 2 tsp toasted sesame oil, 1/8 tsp cracked black pepper (Optional: 1 clove minced garlic or 1 tsp minced ginger)
  • 2-3 cups cooked rice
  • 1 bunch broccolini, blanched
  • 1 can black beans, drained & rinsed
  • 1 cucumber, sliced
  • 1 avocado, halved & sliced
  • 2 tbsp pickled ginger
  • Extras: Pepitas, hemp seeds, sesame seeds
  • Sauce: 2 tbsp soy sauce, 1 tsp sesame oil, 1 tsp minced ginger, 2 tsp maple syrup, dash of black pepper, 1 tbsp peanut butter & coconut milk to thin it out.


  1. Preheat oven to 200°C/400°F. Dice the firm tofu into small cubes and add into a shallow dish/container. Pour in the marinade ingredients and mix well to coat. For best results, cover and sit in the fridge for a few hours. You can bake it immediately but letting it sit will let more of the marinade seep into the tofu.
  2. Place onto a baking tray lined with non-stick baking paper and bake for 25 minutes or until golden brown on the outside.
  3. To assemble, pop your cooked rice into the bottom of a large bowl. Add on all the remaining ingredients. Serve with your sauce and enjoy!