Tofu Buddha Bowls with Lemon-Tahini Dressing
Prep time
Cook time
Total time
Prepare the dressing while the tofu marinates to save time.
Recipe type: Entree
Cuisine: Asian
Serves: 4 servings
Asian-Style Tofu
  • ¼ cup gluten-free tamari or soy sauce
  • 2 tablespoons rice vinegar (seasoned or roasted garlic)
  • 1 tablespoon sesame oil
  • 2 teaspoons chili paste
  • 2 garlic cloves, minced
  • 2 blocks extra-firm tofu, pressed and cut into 1-inch cubes
Lemon-Tahini Dressing
  • 3 tablespoons sesame oil
  • 2 tablespoons lemon juice
  • 2 tablespoons tahini
  • 1 tablespoon rice vinegar (natural)
  • 1 tablespoon gluten-free tamari or soy sauce
  • 1 tablespoon maple syrup
  • 1 garlic clove, grated
  • 1 teaspoon grated ginger
Buddha Bowl
  • 2 cups shredded carrot
  • 2 cups cooked broccoli florets
  • 3 cups cooked brown rice
  • 2 teaspoons toasted sesame seeds
Asian-Style Tofu
  1. In small bowl, whisk together the tamari, rice vinegar, sesame oil, chili paste, and garlic. Add the tofu and stir to coat it with the marinade.
  2. Cover and refrigerate the tofu for 10 to 20 minutes.
  3. Preheat your grill to medium-high.
  4. Remove the tofu from the marinade and thread it on skewers. Grill each skewer for about 5 minutes, flip, and grill for 5 minutes more, or until golden.
Lemon-Tahini Dressing
  1. In a medium bowl, whisk together the sesame oil, lemon juice, tahini, rice vinegar, tamari, maple syrup, garlic, and ginger until combined.
Buddha Bowls
  1. Divide the carrots, broccoli, baked tofu, brown rice and sesame seeds between 4 tbowls.
  2. Drizzle each bowl with the dressing.
Substitutions: Tofu can be substituted with 1½ pounds boneless, skinless chicken or top sirloin steak.
Recipe by Go Dairy Free at