Air Fryer Tofu Buddha Bowls

Ingredients

• 14 oz Firm Tofu (pressed and cut into 60 bite‑size cubes)
• 2 Tbsp Sesame Oil (toasted, for the marinade)
• 2 Tbsp Tamari (gluten‑free soy sauce)
• 1 Tbsp Pure Michigan Maple Syrup (adds a hint of sweetness)
• 1 Tbsp Sriracha (adjust to heat preference)
• 1 whole Lemon Juice (freshly squeezed)
• 1 cup Quinoa (rinsed before cooking)
• 2 cups Water (for cooking quinoa)
• 1 cup Broccoli Florets (cut into bite‑size pieces)
• 1 medium Red Bell Pepper (seeded and sliced thin)
• 3 medium Carrots (peeled and sliced into matchsticks)
• 2 cups Baby Spinach (roughly chopped)
• 1 Tbsp Black Sesame Seeds (for garnish, toasted)

Instructions

1. Press the Tofu

   Wrap the block of tofu in a clean kitchen towel, place it in the tofu press (or under a heavy plate) and let it sit for about 10 minutes to remove excess water.

   Time: PT10M

2. Cube the Tofu

   After pressing, cut the tofu into roughly 60 bite‑size cubes (about ½‑inch pieces).

   Time: PT5M

3. Prepare the Marinade

   In a large mixing bowl combine 2 Tbsp sesame oil, 2 Tbsp tamari, 1 Tbsp maple syrup, 1 Tbsp sriracha, and the juice of one fresh lemon. Whisk until smooth.

   Time: PT3M

4. Marinate the Tofu

   Add the tofu cubes to the bowl, gently toss to coat, and let sit for 5 minutes while you prep the quinoa and veggies.

   Time: PT5M

5. Cook the Quinoa

   Rinse 1 cup quinoa under cold water. In a saucepan bring 2 cups water to a boil, add the quinoa, reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.

   Time: PT20M

   Temperature: 212°F

6. Chop the Vegetables

   While quinoa cooks, chop broccoli florets, slice the red bell pepper, cut carrots into matchsticks, and roughly chop baby spinach.

   Time: PT10M

7. Air Fry Tofu

   Pre‑heat the air fryer to 400°F. Place the marinated tofu cubes in a single layer in the basket (you may need two batches). Air fry for 15 minutes, shaking the basket halfway through.

   Time: PT15M

   Temperature: 400°F

8. Air Fry Vegetables (Optional)

   If desired, toss the broccoli, red pepper, and carrots with a drizzle of sesame oil and a pinch of salt, then air fry at 400°F for 5‑7 minutes until tender‑crisp.

   Time: PT7M

   Temperature: 400°F

9. Assemble the Bowls

   Divide the fluffed quinoa among four serving bowls. Top with air‑fried tofu, air‑fried (or raw) vegetables, fresh spinach, and a sprinkle of toasted black sesame seeds. Drizzle any remaining marinade over the top.

   Time: PT5M

10. Final Taste Test & Serve

    Give each bowl a quick toss, taste, and adjust seasoning if needed. Enjoy immediately.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

7 g