My mom’s reaction to taste testing this seared tofu buddha bowl with tahini dressing: “This is the best meal I’ve had in months!” Her bar might be set a little low, so I don’t want to get you guys too excited, but it is a pretty damn good bowl. I think even my OG taste-tester, Joe—a.k.a the pickiest eater alive—would approve. And THE TAHINI DRESSING. I’m obsessed.
This is a recipe you can easily customize. You don’t have to use farro—pick your favorite grain or other base (rice, quinoa, lentils, etc.). You don’t have to use kale—pick your favorite green (spinach, arugula, no leafy green at all)! I went with carrots, avocado and green beans, but you can swap those out, too. Get creative! I think the stars of the show are the seared tofu and the tahini dressing, so just don’t toss those two out. 😉
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Even if you’re not trying to incorporate more plant-based meals into your diet, this recipe is a keeper. The flavor combo of the marinated tofu with the tahini dressing is so good, and definitely busts the stereotype of vegan food being bland. The dressing would be delicious on other salads and wraps as well, so even if you don’t make the whole tofu buddha bowl, give the tahini dressing a try.
If you’re looking for more Buddha bowl recipes, I’d also bookmark/pin/save this maple roasted acorn squash bowl to make in the fall (it’s bursting with all your favorite seasonal flavors!).
Hope you all are enjoying a fun weekend! It’s Day 12 of Vineyard living for me and there’s not a sign of missing Boston in sight. 😉 I’m getting a *ton* of work on the blog done (posts and boring behind-the-scenes stuff) but still have time for long lunch breaks at the beach so it’s safe to say I could definitely get used to this …
xo Nicole
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