Buddha Bowls with Crispy Miso Peanut Glazed Tofu Recipe
Today we are making Buddha Bowls with Crispy Miso Peanut Glazed Tofu Recipe! Buddha bowls are the ultimate one-bowl meal, blending vibrant, wholesome ingredients into a symphony of flavors and textures. With origins rooted in plant-forward eating, these bowls celebrate balance—not just in nutrition but in the way each component harmonizes with the others. From colorful veggies to hearty grains, each bite feels like a little moment of zen. This recipe takes things to the next level with a crispy tofu centerpiece coated in an irresistible miso peanut glaze. It’s savory, tangy, and just a little sweet, making it the perfect protein-packed addition to your Buddha bowl lineup.
What sets this recipe apart is its dynamic range of flavors and textures. The tofu is crisped to perfection and tossed in a glossy glaze that’s bursting with umami goodness, while the rest of the bowl is built with fresh, crunchy vegetables, creamy avocado, and fluffy quinoa or rice. Topped with a drizzle of the same miso peanut sauce, every bite is a satisfying contrast of crispiness, creaminess, and crunch. It’s a versatile meal that’s perfect for meal prep or an impressive dinner that looks as good as it tastes.
Whether you’re a tofu lover or new to plant-based eating, this Buddha bowl will win you over. It’s nutrient-packed, endlessly customizable, and comes together in under an hour. Plus, the miso peanut glaze is a game-changer you’ll want to put on everything! Grab your favorite bowl, and let’s dive into a recipe that proves healthy eating doesn’t have to be boring—it can be downright delicious.
Why You’ll Love These Buddha Bowls with Miso Peanut Tofu
Customizable and Meal Prep Friendly: Whether you prefer quinoa, rice, or greens as your base, these Buddha bowls are endlessly adaptable to suit your preferences. Plus, they’re perfect for meal prep—prep the components ahead of time for a quick, nutritious lunch or dinner all week long.
Packed with Flavor and Texture: From the crispy, umami-rich miso peanut glazed tofu to the fresh crunch of colorful veggies, every bite is a delightful combination of flavors and textures. It’s a satisfying and wholesome meal that keeps your taste buds excited!
Substitutions
Tofu: Opt for extra-firm tofu for the best results. The next best option is medium-firm. GMO soy crops are grown using artificial fertilizers and pesticides, so I avoid them if I can. However, I usually find the main tofu brands available in my local supermarket are already non-GMO, such as Soyganic and Sunrise!
Avocado Oil: Swap in olive oil instead of avocado oil. Other oils have their own underlying flavors, such as sesame or mustard oil, so I don’t recommend to use those here.
Peanut Butter: Look for natural peanut butter, that only has 100% peanuts on the label. Creamy peanut butter works best to integrate in the sauce, but you can also use crunchy. Do not swap this in for another nut butter.
Miso Paste: This is a Japanese soybean paste. You can find this at most grocery stores – look for white miso specifically, as there are different types.
Tamari: This is a lower sodium, gluten-free version of soy sauce. You can use regular soy sauce, but you’ll need to use a lower amount than the tamari called for, and the recipe won’t be gluten-free.
Cilantro: Use fresh parsley instead.
Lime: Fresh lemon works great instead of lime.
Black Sesame Seeds: Swap with white sesame seeds.
Chickpeas: Use your choice of cooked beans. I used canned chickpeas, but you can also cook them at home. If buying canned, check the ingredient label to make sure it only has chickpeas, water (and possibly a little bit of salt) added, and no other ingredients.
Grain: Pre-cook your choice of grains to use here. That can be quinoa, couscous, white rice, brown rice, wild rice and more. For a raw version, you can even use a bed of lettuce as the base! Note that some grains are not gluten-free (such as couscous), so if you want to keep this salad gluten-free opt for those that are.
Vegetables: Swap a different vegetable of choice instead of the radish, cucumber, purple cabbage and the others in the ingredient list. For example, white cabbage, cherry tomatoes, bell peppers, sliced apples instead of mango and so on.
Buddha Bowls Recipe Notes
- To keep everything fresh, store the tofu, veggies, grains, and sauce separately if meal prepping. Assemble the bowls just before eating to maintain the textures and flavors.
- Sprinkle your bowl with toasted sesame seeds, chopped peanuts, or fresh herbs like cilantro or green onions for an extra layer of flavor and visual appeal. A drizzle of lime juice or sriracha can also brighten things up!
More Recipes You’ll Love
15-Minute Crispy Marinara Tofu
Beef & Broccoli Stir Fry Takeout
If you make these Buddha Bowls with Crispy Miso Peanut Glazed Tofu, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Buddha Bowls with Crispy Miso Peanut Glazed Tofu Recipe
Equipment
- Vegetable Peeler for the carrots
- Non-Stick Skillet
- Spatula
- Fine Hole Grater
- Cookie Dough Scooper
- Whisk
- 2 Shallow Bowls for the salad
Ingredients
For the Salad
- 1 cup chickpeas canned or cooked at home
- ½ medium avocado
- ½ cup purple cabbage shredded
- 2 small red radishes sliced into circles
- 1 medium carrots peeled into strips and rolled up
- ½ medium cucumber sliced into circles
- ½ medium firm mango sliced
- 2 cups cooked choice of grain quinoa, rice, couscous or even a base of greens like lettuce
For the Tofu
- 2 tbsp avocado oil
- 1 block extra-firm tofu cut into 1/2-inch thick squares
- 1 tbsp white miso paste
- 1 tbsp creamy peanut butter
- 1 tbsp tamari
- 1 tbsp sesame oil
- ½ tsp fresh ginger finely grated
For the Topping
- fresh cilantro chopped
- 2 tsp black sesame seeds
- 1 medium lime halved
Instructions
- Whisk together the ingredients for the peanut sauce (everything listed after the tofu) in a small bowl and set aside.
- Cut all the vegetables for the salad individually and set aside (do not mix in one bowl).
- Place a skillet over medium heat. Once heated, add in the avocado oil.
- Evenly spread the tofu cubes on the skillet. Let the tofu cook for ~4 minutes per side, then flip the pieces over and repeat. Add some more oil if needed to help the tofu cook (it should not stick to the bottom of the skillet – if it is, move it around while it cooks and add a splash more oil).
- Once the tofu pieces are cooked, pour the sauce over top. Stir the tofu, letting it cook for 1-2 minutes, until the sauce has thickened.
- Remove from the heat and set aside.
- In two shallow bowls, start by adding the grain base. Evenly split the grain base and all the ingredients to have enough for each bowl.
- Carefully place each of the other fruits and vegetables in a circular way around the bowl.
- Note: For the avocado, use a cookie dough scooper. For the carrots, roll up the strips to place them in the bowl (as shown in the top view image of the bowl).
- Place the tofu in one part of the bowl last.
- Sprinkle with sesame seeds and fresh cilantro. Place a lime half in each bowl, to squeeze over the salad. Enjoy fresh!
Notes
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Storage
- Store the salad and the tofu separately, in airtight containers in the refrigerator for up to one day.
