• Melinda O'Malley Keckler

Oven-Crispy Tofu Buddha Bowls


Oven-baked tofu is so delicious when smothered with a tangy orange sauce. Serve over plenty of steamed veggies and brown rice for a healthy and filling meal that your family will love.



The slightly sweet orange sauce and crispy-coated tofu combine for a high-flavor and super delicious meal. It's a dish good enough to sway even tofu "skeptics."



Oven-Crispy Tofu Buddah Bowls

By Melinda Keckler, Crinkled Cookbook


Tofu directions:

1 14 oz block, extra firm tofu - drained and pressed

1/4 cup nutritional yeast

1 tbsp soy sauce

1 tbsp olive oil


Wrap drained tofu in paper towels and then again in a dish towel. Place a heavy pan on top and allow to sit for an hour. (Less time is OK, but the longer it's pressed the better it will be.) Preheat oven to 425°. Cut tofu into 1/2" rectangles and place in a bowl. Sprinkle with soy sauce and olive oil, gently toss. Then sprinkle with nutritional yeast and carefully stir to coat each piece.


Spread tofu pieces onto large baking sheet lined with parchment paper and bake for 20 - 30 minutes - turning tofu over about halfway through cooking time.


While the tofu is baking, make orange sauce, steam veggies and cook rice.


*Orange Sauce directions:

1/2 cup maple syrup

1 cup orange juice

1/4 cup soy sauce

1/4 cup rice vinegar

3-4 cloves garlic, crushed

1 tsp fresh diced ginger

1 tbsp cornstarch + 1 tbsp water


Chopped green onions and sesame seeds for garnish.


Whisk all the ingredients, except cornstarch and water in a medium saucepan. Bring to a boil. Add cornstarch and water and reduce heat so the sauce just simmers. Cook for 10 minutes more or until thickened.


Steam several cups of your favorite veggies, such as broccoli, carrots, celery, parsnips, etc.

Prepare a pot of brown rice so that each serving gets about one cup.


Scoop rice then veggies into serving bowls and top with a generous serving of the baked tofu. Drizzle with plenty of orange sauce. Sprinkle chopped green onions and sesame seeds over the top before serving.


*Note: Orange Sauce is adapted from a recipe featured on From My Bowl.



I know, I know. Not everyone is a raving fan of tofu. But doused with plenty of this orange sauce and served with piping hot veggies and rice and I think even tofu skeptics will agree, this is a yummy treat.

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I'm a busy mom and wife and I love to cook. I live in Idaho, and yes we do love our potatoes, but I'll feature all kinds of ingredients and inspiration from the Great Northwest here on the Crinkled Cookbook. 

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