These awesome buddha bowls feature crispy lemon baked tofu, parsley sunflower seed pesto, roasted veggies, and quinoa. An easy an delicious weekday lunch or supper.
- 1 medium head of cauliflower, chopped into florets
- 1 medium red bell pepper, diced
- 2 tablespoons extra virgin olive oil
- Generous pinch each fine sea salt and freshly ground black pepper
CRISPY LEMON BAKED TOFU
- 1 block (454 grams) firm or extra-firm organic tofu
- 1 tablespoon extra virgin olive oil
- 1 tablespoon tamari
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon nutritional yeast
- 1 tablespoon arrowroot starch
PARSLEY SUNFLOWER SEED PESTO
- 2 firmly packed cups parsley
- 1/3 cup nutritional yeast
- 1/4 cup raw sunflower seeds
- 1/3 cup freshly squeezed lemon juice (from 1 1/2 lemons)
- 2 medium garlic cloves, minced
- 3/4 tsp fine sea salt
- Freshly ground black pepper
- 1/3 cup extra virgin olive oil
- Cooked quinoa, rice, buckwheat, millet, couscous, farro, etc. You could even cook pasta, mix in the pesto, and serve the tofu and roasted veggies on top!
- MAKE THE ROASTED VEGETABLES: Line a second baking sheet with parchment paper. Place the cauliflower florets and chopped red pepper in a bowl. Drizzle with the olive oil and sprinkle with salt and pepper. Toss to coat and place the vegetables in an even layer on a baking sheet. Roast at 400 degrees Fahrenheit for 30-35 minutes, or until cauliflower and peppers are tender and browned around the edges.
- MAKE THE CRISPY BAKED TOFU: Chop the tofu into 1/2-inch cubes. Place in a bowl. Whisk together the lemon juice, olive oil, tamari, and nutritional yeast in a small dish. Pour over the tofu cubes. Sprinkle with the arrowroot and gently toss to coat. Place on a baking sheet (I usually line the baking sheet with parchment paper first) and bake at 400 degrees F for 25-30 minutes, or until browned and crispy to your liking.
- MAKE THE PESTO: Add the parsley, nutritional yeast, lemon juice, garlic, sunflower seeds, salt, and pepper to a blender. Start blending, and gradually add the olive oil through the upper tube. Process until smooth, and transfer into a container until ready to serve.
- SERVE THE BOWLS: Portion out the tofu, roasted vegetables, and quinoa into bowls. Top with pesto and serve.
- I use a lot of lemon in my pestos. I like them tangy! But feel free to reduce the amount of lemon juice to your taste.
- These bowls are great for meal prep lunches. You can make all the components on Sunday and enjoy them throughout the work week. They also travel well.
- Don’t forget to cook the quinoa or whichever grain you’re using right after you put the tofu into the oven so that it’s ready when you need it.
- Category: Lunch, Supper, Bowl
- Cuisine: Mediterranean
Keywords: vegan tofu, pesto, and veggie buddha bowls