Crunchy Cashew‑Crusted Tofu Buddha Bowl

Looking for a protein‑packed meal that’s both healthy and kid‑friendly? This crunchy cashew‑crusted tofu Buddha bowl delivers all the flavor you crave in a single, colorful bowl. With minimal prep and a 20‑minute cook, it’s perfect for busy weeknights.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 block (14 oz) extra‑firm tofu, pressed and cut into 1/2‑inch cubes
• 2 cups cauliflower rice, thawed
• 1 medium sweet potato, peeled and diced into 1/2‑inch cubes
• 1 cup raw cashews, toasted
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• Salt and pepper, to taste
• 2 Tbsp olive oil, divided
• Fresh parsley and cilantro, chopped for garnish
• For the lemon tahini drizzle:
• 1 Tbsp tahini
• 1 Tbsp fresh lemon juice
• 1 tsp honey or maple syrup
• 1 clove garlic, minced
• 1–2 Tbsp warm water, to thin
• ½ tsp sea salt

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a bowl, toss sweet potato cubes with 1 Tbsp olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread on half the prepared sheet and roast for 20 minutes, turning halfway.
3. Meanwhile, pulse toasted cashews in a food processor until fine crumbs form. Set aside.
4. In another bowl, gently toss tofu cubes with the remaining 1 Tbsp olive oil and a pinch of salt and pepper.
5. Place tofu on the remaining half of the sheet, pressing lightly. Roast for 15–18 minutes, flipping once, until edges are golden and crisp.
6. While potatoes and tofu are roasting, use a dry skillet over medium heat to toast the cauliflower rice for 3–5 minutes, stirring occasionally. Remove from heat.
7. Whisk together all lemon tahini ingredients until smooth; thin with water if too thick. Adjust seasoning.
8. As soon as everything is done, assemble the bowl: spoon cauliflower rice, roasted sweet potatoes, and tofu into a shallow dish. Drizzle generously with lemon tahini.
9. Toss lightly and garnish with chopped herbs. Serve immediately.

Chef's Note

For an extra crunchy crust, crush the toasted cashews with a pestle before coating the tofu.

Make-Ahead Tips

Keep the macaroni and splash of tahini separate; store assembled bowl in the fridge for up to 2 days.

Substitutions

Swap tofu for tempeh, grilled chicken, or chickpeas; use zucchini or butternut squash instead of sweet potato; replace cashews with almonds or pecans.