Brighten up your day with this orange tofu buddha bowl. There are few things in life I love more than the combination of oranges and maple syrup. Adding those flavors to this Asian style buddha bowl made this an irresistible dish for me! I almost ate all the tofu off the baking pan, you guys are lucky I have some self control. This healthy, delicious dish is vegan, gluten free and packed with healthy protein. Even better, it’s probably one of the simplest, flavorful dishes that can be made for one or for a crowd.
Buddha bowls are a staple in my house. I pack one at least 2 times a week for lunch. My favorites are usually Asian inspired and have a mountain of zucchini noodles. Yes I’m on the zoodle train. Zoodles really make me happy. One of Dave’s favorite dishes is Sweet and Sour Chicken. I have to admit that I’ve never had sweet and sour chicken (at least not that I can remember). I became a vegetarian when I was 12. Most of my meals as a child were cooked at home and I don’t think mom knew how to make this dish. I’m sure if mom knew how simple it was we would have made it all the time, so if that’s something your family loves, check out Dave’s favorite healthy version!This orange tofu Buddha bowl will make you dance it's so good! #vegan #zoodles #fitfluential @pancakewarrior_ Click To Tweet
Back to the buddha bowl. Like I said, the inspiration for the orange tofu was from the sweet and sour recipe. But I knew I wanted something different. I almost used pineapple but then I saw a few rogue oranges on the counter and knew immediately this was going to be an epic dish. The tofu is marinated in a mixture of orange zest, orange juice, maple syrup, coconut aminos, and ground ginger. The tofu and this marinade were seriously meant to be together, and bonded quickly in the oven. The result was a crispy, crunchy tofu squares that I just couldn’t stop popping in my mouth. Seriously, addicting.
So instead of eating an entire package of tofu for dinner, I decided to add it to some fresh veggies. And well Buddha bowl = happy Sam so I made a fun orange dressing for the veggies and I enjoyed every last bite. I used the veggies I had on hand, sugar snap peas, carrots, broccoli and red pepper. But you can really go in any direction you like with the veggies. Like I already mentioned, there is a big pile of zucchini noodles that these veggies are resting on. You could also use quinoa or brown rice for a base for this dish, it would be just as yummy. I added chopped almonds but you could add whatever your favorite nut is as well!
I was talking to a friend this weekend and told her I refuse to eat food that doesn’t make me want to jump out of my chair and dance. And this orange tofu buddha bowl, well it certainly accomplished that goal 🙂 I was so excited for my lunch the next day, and was pretty bummed when I was finally out of tofu. Of course I keep forgetting to buy more tofu, but hope to try this with shrimp next. I think it would be an amazing marinade for chicken or even salmon. Let me know if you try it!Try this orange tofu buddha bowl for dinner #zoodles #vegan #healthy #fitfluential @pancakewarrior_ Click To Tweet
- 1 package extra firm tofu, pressed for at least 1 hour
- The zest of one orange
- The juice of one orange
- 1 tbs. coconut aminos
- 1 tbs. maple syrup
- 1 tbs. ground ginger
- 3-4 tbs. water
- pinch of salt
- 10-15 sugar snap peas, chopped
- 1 red pepper chopped
- 4 zucchini, made into noodles
- ¼-1/3 c. shredded carrots
- 10 broccoli florets, chopped
- Zest and Juice of 2 oranges
- 1½ tsp. coconut aminos
- 4 tbs. rice vinegar
- 2 tbs. maple syrup
- 4 tsp. ground ginger
- ¼ c water
- pinch of salt
- Slice the tofu into 4 long blocks. Separate the tofu with paper towels and place a heavy object like a large can of tomatoes over the tofu to press out extra water, for at least 1 hour, but can be done overnight or before work that morning.
- Once tofu has been pressed, remove the paper towels and cut tofu into small squares.
- Mix together the marinade ingredients and let tofu sit in marinade for at least 5-10 minutes, Best if you can let it sit longer though.
- Preheat oven to 375F. Once preheated place tofu on a parchament paper lined baking sheet, that has been sprayed with non-stick spray. Lay the tofu out in a flat layer and bake for 25-30 minutes.
- While tofu is baking, make zoodles out of your zucchini (or make quinoa, rice or spaghetti). Chop the veggies and arrange them on top of the zoodles.
- In a small bowl, combine the orange juice, coconut aminos, rice vinegar, maple syrup, ground ginger and water. Stir and taste. Add salt and more water as needed.
- Once the tofu is done, add a serving to each of the buddah bowsl and top with dressing. Enjoy!
- Prep time indicates pressing tofu as well as the preparation of the veggies.
What about you?
- What would you use this orange marinade on?
- Do you make Buddha bowls?
- Do you think that food should make you dance with excitement?