Greek Marinated Tofu Buddha Bowls

Overhead view on a vegan Greek marinated tofu bowl garnished with tzatziki.

Greek Marinated Tofu Buddha Bowls

These Greek marinated tofu buddha bowls are a SO delicious! Featuring breaded tofu that's marinated in a lemon-garlic-herb sauce, roasted veggies and your choice of tangy cucumber tzatziki or speedy hummus sauce. Perfect for meal-prep, 100% vegan and packed with wholesome ingredients.

Prep Time30

Cook Time30

Total Time1

Course: dinner

Cuisine: American

Keyword: Bowl, healthy, lunch, plant-based, Vegan, vegetarian

Servings:

Calories: 277kcal

Author: Jessica Laroche

Ingredients

14-16 oz extra-firm tofu
1 red pepper diced in large bite-size
1 red onion diced in large bite-size
½ cup breadcrumbs
½ tsp garlic powder
½ tsp onion powder
¼ tsp salt

For the marinade

¼ cup lemon juice
1 tbsp tahini or olive oil
1 tsp maple syrup or any sweetener
2 large cloves of garlic crushed
1 tsp dried oregano
1 tsp dried dill or basil
½ tsp onion powder
½ tsp salt

For the bowl (choose your favorite)

cooked brown rice or other grain
romaine lettuce
cucumber
tzatziki sauce or hummus see below, I served with my homemade vegan tzatziki

Instructions

Drain well and wrap the tofu in a few layers of paper towel or a clean towel. Add something heavy over and let it sit on the counter until ready to use (or for about 20-30 minutes).
In a large glass container or reusable bag, add the lemon juice, tahini (or olive oil), maple syrup, dried oregano, dried basil, onion powder, garlic and salt. Stir well and set aside.
Slice the tofu in about ¼-½ inch thick slices and transfer to the container with the marinade. Toss/flip the pieces once in a while so they all are covered and let them marinate for at least an hour or overnight in the fridge.
Pre-heat the oven to 400º and line a baking sheet with parchment paper.
In a medium size shallow bowl, combine the breadcrumbs, onion powder, garlic powder and salt. Then, one slice of marinated tofu at the time, transfer to the bowl with the breadcrumbs and cover the pieces lightly. Transfer over the prepared baking sheet and keep going with the remaining tofu (keep the rest of the marinade for later!).
You can spray some olive oil over for a golden brown finish, but that's optional, and then bake for 15 minutes.
Meanwhile, slice the pepper and red onion and then transfer to the bowl with the extra marinade left. Toss the pieces around and let them sit in the sauce until ready to use.
If you want to enjoy this bowl with a homemade vegan tzatziki sauce, then make it ahead or while the tofu and vegetables are baking. Keep in the fridge until ready to use. For a quicker sauce, then simply thin out some store-bought hummus with water and/or lemon juice until desired consistency.
Take the tofu out of the oven, flip the pieces and push them on one side of the baking sheet. Then, add the marinated vegetables on the other side of the baking sheet.
Bake for 15 more minutes or until the tofu is golden brown and the vegetables tender.
Serve while still warm over rice with cucumber, crunchy lettuce, kalamata olives and a generous dollop of tzatziki or hummus sauce. Enjoy!

Video

Notes

Storage: keep leftover tofu and vegetables in an air-tight container in the fridge for up to 3 days. The tofu will change in texture and won't be crispy anymore after resting for a while, but still will be delicious.
Reheat: use the oven or a mini-oven to try to make it crispier, but you can also quickly reheat using the microwave, although this will definitely soften the texture of the tofu.
Serving: you can serve the Geek tofu and vegetables in sandwiches, wraps, salads, gyros, etc. Check out the blog post for more ideas!
Nutrition: please note that the nutritional information is an estimate per serving (without the sauce) provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition