Looking for a healthy, flavorful, and easy meal? This Vegan Buddha Bowl with Rice Noodles & Crispy Tofu is packed with fresh veggies, plant-based protein, and a delicious sesame dressing. It’s light, gluten-free, and perfect for meal prep or a quick lunch. Plus, it’s completely customizable—swap the veggies or protein to make it your own. Let’s get started!
Ingredients for Vegan Buddha Bowl (Serves 2)
For the Bowl:
- 100g rice noodles
- ½ cup edamame beans, cooked
- ½ red bell pepper, julienned
- 1 medium carrot, julienned or ribboned
- ½ avocado, sliced
- 150g firm tofu, cubed
- 1 tbsp sesame seeds (for garnish)
For the Tofu Marinade:
- 1 Tbsp soy sauce
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 1 Tbsp cornstarch (for crispiness)
- 1 Tbsp olive oil (for frying)
For the Dressing:
- 2 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1 Tbsp toasted sesame oil
- 1 tsp maple syrup or honey
- ½ tsp grated ginger
Cooking Instructions
Prepare the Crispy Tofu:
- Press the tofu with a paper towel to remove excess moisture, then cut it into cubes.
- In a bowl, mix soy sauce, garlic powder, and smoked paprika. Toss the tofu in the marinade and let it sit for 10 minutes.
- Sprinkle cornstarch over the tofu and toss to coat evenly.
- Heat olive oil in a pan over medium heat. Cook tofu until golden brown and crispy on all sides (about 6-8 minutes). Set aside.
- To cook tofu in an air-fryer: Preheat your air fryer to 180°C (360°F) for about 3-5 minutes. Lightly spray the air fryer basket with cooking spray or brush with a small amount of oil to prevent sticking. Place the marinated tofu cubes in the air fryer basket, ensuring they are in a single layer. Air fry for 15-20 minutes, shaking the basket halfway through the cooking time to ensure even crispiness. The tofu should be golden and crispy on the outside.
Cook the Noodles:
- Cook the rice noodles according to package instructions. Drain and rinse with cold water to prevent sticking.
Assemble the Bowl:
- Divide the rice noodles between two bowls.
- Arrange the edamame, red bell pepper, carrot, avocado, and crispy tofu on top.
- Drizzle with the dressing and sprinkle sesame seeds over the bowl.
- Serve immediately and enjoy!
Tips & Variations
Here are some Pro Tips & Variations to enhance your Vegan Buddha Bowl with Rice Noodles & Crispy Tofu:
Pro Tips
✅ Extra Crispy Tofu: Press the tofu for at least 10 minutes to remove excess moisture before cooking. Tossing it in cornstarch helps create a crispy texture.
✅ Prevent Sticky Noodles: Rinse the rice noodles under cold water after cooking to stop them from clumping together.
✅ Balanced Flavors: Adjust the dressing by adding more soy sauce for saltiness, maple syrup for sweetness, or lime juice for acidity.
✅ Make It Meal-Prep Friendly: Store all ingredients separately and assemble fresh when ready to eat to keep everything crisp and fresh.
Variations
🌱 Swap the Protein: Not a tofu fan? Try tempeh, chickpeas, or even grilled mushrooms for a different twist.
🥦 Change Up the Veggies: Use whatever’s in season! Try shredded cabbage, spinach, cucumbers, or radishes for variety.
🔥 Add Some Heat: Love spice? Drizzle sriracha, add chili flakes, or Hot Sauce Adjika.
🥜 Try a Different Sauce: Instead of sesame dressing, try a spicy peanut sauce or a tangy ginger-lime vinaigrette.
🍚 Switch the Base: Swap rice noodles for quinoa, brown rice, or cauliflower rice for a lower-carb option.
FAQ
❓ Can I store leftovers?
Yes! Store the ingredients separately in airtight containers in the fridge for up to 3 days. Assemble fresh when ready to eat to keep the veggies crisp.
❓ How do I make this soy-free?
Swap tofu for chickpeas or grilled mushrooms, and use coconut aminos instead of soy sauce in the dressing.
❓ What other sauces go well with this Buddha bowl?
Try a spicy peanut sauce, tahini orange dressing, or ginger-lime vinaigrette for a different flavor twist.
❓ Can I make this gluten-free?
Yes! Rice noodles are naturally gluten-free, but double-check that your soy sauce (or use tamari) and any other condiments are gluten-free.
❓ What’s the best way to get crispy tofu?
Press out excess moisture, toss with cornstarch, and pan-fry or bake until golden and crispy.
More Vegan Recipes on NutriQuorum
One-Pot Chickpea Stew with Vegetables
Vegan Rice Noodle Stir Fry with Tofu
Stuffed Sweet Potatoes with a Hint of Orange
Sautéed Chickpeas with Spinach and Garlic
Red Lentil Puree with Roasted Red Cabbage and Cranberries
Sweet Potato Curry with Marinated Tofu
A Nutrient-Packed Plant Power Bowl Recipe
The Best Classic Hummus Recipe: Creamy, Healthy & Easy to Make
🌱 Ready to try this Healthy Vegan Buddha Bowl? Give it a go and let me know how you like it! Snap a photo and tag me on [your social handle]—I’d love to see your creations! 💚
💬 What’s your favorite Buddha bowl topping? Drop a comment below and share your tips!
📌 Love this recipe? Save it on Pinterest and share it with friends!
Healthy Vegan Buddha Bowl with Rice Noodles & Tofu
Ingredients
- For the Bowl:
- 100 g rice noodles
- 1/2 cup edamame beans, cooked
- 1/2 red bell pepper, julienned
- 1/2 medium carrot, julienned or ribboned
- 1/2 avocado, sliced
- 150 g firm tofu, cubed
- 1 Tbsp sesame seeds (for garnish)
- For the Tofu Marinade:
- 1 Tbsp soy sauce
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 Tbsp cornstarch (for crispiness)
- 1 Tbsp olive oil (for frying)
- For the Dressing:
- 2 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1 Tbsp toasted sesame oil
- 1 tsp Maple syrup or honey
- 1/2 tsp grated ginger (optional)
Instructions
- Press the tofu with a paper towel to remove excess moisture, then cut it into cubes.In a bowl, mix soy sauce, garlic powder, and smoked paprika. Toss the tofu in the marinade and let it sit for 10 minutes. Sprinkle cornstarch over the tofu and toss to coat evenly.
- To cook tofu in an air-fryer: Preheat your air fryer to 180°C (360°F) for about 3-5 minutes. Lightly spray the air fryer basket with cooking spray or brush with a small amount of oil to prevent sticking. Place the marinated tofu cubes in the air fryer basket, ensuring they are in a single layer. Air fry at 180°C (360°F) for 15-20 minutes, shaking the basket halfway through the cooking time to ensure even crispiness. The tofu should be golden and crispy on the outside.
- Heat olive oil in a pan over medium heat. Cook tofu until golden brown and crispy on all sides (about 6-8 minutes). Set aside.
- Cook the rice noodles according to package instructions. Drain and rinse with cold water to prevent sticking.
- Divide the rice noodles between two bowls. Arrange the edamame, red bell pepper, carrot, avocado, and crispy tofu on top.
- Drizzle with the dressing and sprinkle sesame seeds over the bowl. Serve immediately and enjoy!