Baked Tofu, Butternut Squash and Brown Rice Buddha Bowls with Peanut Dressing

A hearty vegetarian buddha bowl packed with healthy ingredients including brown rice, roasted butternut squash, baked tofu, avocado and shredded quick pickled carrot.   We finished it off with a good drizzle of our Cambodian Coconut Peanut Sauce.  These salad bowls are layered with flavor and full of vitamins, fiber and nutrients. 

Baked Tofu, Butternut Squash and Brown Rice Buddha Bowls with Peanut Dressing Recipe

Ingredients:

1 Package Extra Firm Tofu (14 oz)
Soy Sauce
1 Butternut Squash peeled and cut into 1 inch dice
Olive Oil
Salt and Pepper
1 Cup Brown Rice (cook according to package directions)
1 Avocado Sliced
Mixed Salad Greens
Shredded Carrot
Rice Wine Vinegar
Wozz! Cambodian Coconut Peanut Sauce and Dressing
1/2 pomegranate arils for garnishing
Crushed peanuts for garnishing (if desired)
Black sesame seeds for garnishing (if desired)

Method:

Boil water in medium saucepan on stovetop and cook your brown rice according to package directions.

Remove tofu from package and place in between paper towels and squeeze out extra moisture.  

Slice tofu into thin rectangles, (about 10 even slices) and dip in soy sauce to season.

Lay evenly on a baking sheet lined with parchment paper and bake at 400 degrees F for 30 minutes, turn and continue to bake for 10 minutes or until tofu is browned and firm.

In a medium bowl, toss butternut squash pieces with olive oil and salt and pepper. Roast 35 minutes at 400 degrees F along with tofu in oven.

While tofu and squash are roasting, make your quick pickled shredded carrot.  Add shredded carrot to small bowl and top with rice wine vinegar and a pinch of salt.  (use as much shredded carrot as you want and then add enough vinegar to soak the carrot along with pinch of salt)  Put into fridge and stir occasionally, let flavors infuse while your squash and tofu are roasting. 

Once your tofu and squash are done cooking, you can assemble your bowls.

Add brown rice to bowl along with baked tofu, sliced avocado, salad greens, butternut squash and quick pickled carrot.  Dress with Wozz! Cambodian Coconut Peanut Sauce and garnish with pomegranate arils and black sesame seeds. 

Enjoy!

Additional Tips For Creating Buddha Bowls:

Get creative with your buddha bowls!  You can add so many different ingredients to these buddha bowls, try sweet potato instead of butternut squash or quick pickled red cabbage instead of carrot.  Brown rice can be swapped for quinoa, lentils or roasted chickpeas.  Steamed broccoli can be added along with fresh cucumber. 

You can marinate your tofu however you want.  We just dipped in soy sauce to season it up but you can also add grated ginger and garlic to the soy sauce along with fresh lime juice or sesame oil and a little sriracha or chili sambal if you like it spicy.