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Close up image of vegan buddha bowls containing tofu, brown rice, carrots, beets, greens and cucumber, next to linen napkin.
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5 from 1 vote

Vegan Buddha Bowls with Tofu (gluten-free)

For a colourful and delicious dinner fix, try these Vegan Buddha Bowls. Naturally gluten-free and low carbohydrate, they're delicious and nutritious!
Prep Time35 mins
Cook Time25 mins
Total Time1 hr
Course: Main Course
Cuisine: gluten-free, healthy, vegan, vegetarian
Servings: 2 people



  • ½ cup edamame
  • cups cooked brown rice, quinoa or millet
  • 1 cup shredded leafy green mix (I like using lettuce and kale)
  • cup spiralized or shredded carrot
  • cup spiralized or shredded beet
  • cup cubed cucumber
  • 1 tablespoon sesame seeds


  • 1 350g pack medium firm tofu
  • 1 tablespoon avocado or grapeseed oil
  • 1 tablespoon Braggs Soy Seasoning (or tamari/soy sauce)
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon black pepper


  • Juice of one lemon
  • 6 tablespoon olive, avocado, or grapeseed oil (try to avoid using an oil with a very strong taste, like extra virgin olive oil)
  • ½ tablespoon Braggs Soy Seasoning, soy sauce or tamari
  • 1 clove garlic, crushed
  • Salt & pepper


  • Begin by steaming or boiling the edamame in a saucepan on the stovetop for 3-5 minutes, or until tender. Remove from the heat and allow to cool.
  • While the edamame are cooling, make the tofu. Slice the block of tofu into 8 long, flat strips and place them on a baking tray.
  • Brush the slices with half the oil, Braggs/soy sauce, paprika and pepper.
  • Place under your oven's broiler (grill) for 10 minutes, or until the strips are golden.
  • Flip the strips over and re-coat with the remaining oil, Braggs/soy sauce, paprika and pepper.
  • Broil/grill the tofu for another 10 minutes and remove from the oven. Set aside.
  • To make the dressing, add all ingredients to a mason or glass jar and screw the lid on. Shake vigorously for about 20 seconds until all ingredients are combine. Simple!

To assemble the bowls

  • Add the leafy green mix to the bottom of two large dinner bowls.
  • Pile on top the brown rice, edamame, carrot, beet and cucumber.
  • Add to the top of the bowls the tofu strips, and sprinkle with the sesame seeds.
  • Pour over as much dressing as you require (you will likely have some left over, it can be stored in the fridge for at least a week), and enjoy!


Dressing - The dressing will naturally separate if left. Simply shake the jar before using.