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Whether you are looking to kickstart some healthier eating habits or you are just craving a bowl of vibrant, fresh ingredients, this Vegetarian Buddha Bowl is exactly what you need!
I firmly believe in everything in moderation. Eating healthy shouldn’t feel like a restrictive diet! That is why I absolutely love this recipe. It is packed with multidimensional flavours—sweet, savoury, and spicy—and delicious textures that leave you feeling completely satisfied.
We start with a healthy base of nutty brown rice, then load it up with crispy pan-fried tofu, sweet seasoned bean curd, garlic butter mushrooms, and a rainbow of fresh veggies. To finish it off, we drizzle the entire bowl with a tangy soy vinaigrette and a creamy sriracha mayo!
Why You’ll Love This Recipe
Highly Customizable: Use my recipe as a delicious guide, but feel free to swap in whatever vegetables you have in your fridge crisper drawer!
Packed with Flavour: We aren’t just eating raw veggies! Sautéing the mushrooms in garlic butter and tossing the purple cabbage in a hot pan brings out delicious, savoury depths of flavour.
Not Just for Vegetarians: If a vegetarian meal isn’t your style, this bowl is the perfect base for adding seared scallops, grilled chicken, or garlic butter shrimp!
Ingredients You Will Need
Head to the produce section and your local Asian grocer to grab these colourful ingredients if you don’t already have them!
For the Base & Proteins:
The Grains: 1 ½ cups uncooked short-grain brown rice (cooked with 3 cups water, 1 Tablespoon butter, and 1 teaspoon salt).
The Tofu: ¾ cup firm tofu (smoked or regular), cut into 1-inch cubes.
The Inari: ¾ cup Inari (seasoned fried bean curd), sliced.
For the Rainbow Veggies:
The Hot Veggies: 2 ½ cups sliced cremini mushrooms (sautéed in 1 Tablespoon butter, 1 teaspoon oil, and 1 teaspoon minced garlic) and 2 cups thinly sliced purple cabbage.
The Cold Veggies: 2 cups boiled edamame beans, 1 cup halved cherry tomatoes, 2 cups quartered English cucumber, 2 halved and sliced avocados, and 1 cup of spicy Kimchi.
For the Dressings & Garnish:
The Vinaigrette: ¼ cup soy sauce, ¼ cup seasoned rice vinegar, ¼ cup brown sugar, and 1 Tablespoon sesame oil.
The Creamy Sauce: ⅓ cup mayonnaise mixed with 1 Tablespoon Sriracha hot sauce.
The Garnish: 2 Tablespoons Japanese rice seasoning (Katsuo Fumi Furikake).
How to Make a Vegetarian Buddha Bowl
Phase 1: Cook the Rice & Prep the Cold Veggies
Cook the Rice: Rinse the brown rice under cold water. Add it to a rice cooker along with the salt, butter, and water (according to the package). Set it to the “brown rice” feature and let it cook (approx. 45 minutes). (If you don’t have a rice cooker, follow the stovetop instructions on your package).
Prep the Cold Toppings: Boil your frozen edamame according to the package instructions, then drain and set aside. Slice the cherry tomatoes, quarter the cucumber, slice the avocado, and slice the seasoned bean curd (Inari). Set all of these aside.
Phase 2: Cook the Hot Toppings
Garlic Butter Mushrooms: In a large skillet over medium-high heat, add the 1 Tablespoon of butter and 1 teaspoon of oil. Fry the minced garlic for 30 seconds until fragrant. Add the sliced mushrooms, season with a pinch of salt and pepper, and cook for 5 minutes until soft. Transfer to a bowl.
Crispy Tofu: Wipe the skillet clean (or use a new pan), add 3 Tablespoons of vegetable oil, and heat over medium-high. Add the cubed tofu and pan-fry for 4 minutes, turning occasionally, until all sides are golden brown and crispy. Remove to a paper towel-lined plate.
Wilted Cabbage: In the same skillet with the remaining oil, turn the heat up to high. Add the sliced purple cabbage with a pinch of salt and pepper. Sauté for 5 minutes just until softened but still crunchy.
Phase 3: Mix the Sauces
The Soy Vinaigrette: In a medium bowl, whisk together the soy sauce, rice vinegar, brown sugar, and sesame oil until the sugar dissolves.
The Spicy Mayo: In a small bowl, mix the mayonnaise and sriracha. Transfer this mixture into a small zip-top plastic bag. (When you are ready to serve, just snip off a tiny corner of the bag to easily drizzle it over your bowl!)
Phase 4: Assemble the Bowls
Divide the cooked brown rice among 4 large, wide serving bowls.
Arrange the toppings in beautiful, distinct clusters around the bowl: add the garlic mushrooms, wilted cabbage, cucumbers, tomatoes, edamame, avocado slices, and kimchi.
Place the crispy tofu cubes and sliced Inari in the center.
The Finish: Sprinkle ½ Tablespoon of Furikake evenly over each bowl. Pour 2 Tablespoons of the soy vinaigrette over the ingredients, and finish with a heavy drizzle of the sriracha mayonnaise!
💡Pro Tips for the Best Buddha Bowl
What is Inari? Inari are seasoned, deep-fried tofu pockets usually found in the refrigerated section of Asian grocery stores. They have a wonderfully sweet and savoury flavour (marinated in dashi, soy, mirin, and sugar) and are traditionally stuffed with sushi rice. Adding them, sliced, to this bowl brings a delicious depth of flavour and chew!
What is Furikake? Pronounced foo-ree-kah-kay, this is a classic Japanese rice seasoning that translates to “sprinkle over.” It is a savoury, crunchy blend of sesame seeds, seaweed, sugar, salt, and sometimes dried fish (Katsuo Fumi). A quick sprinkle instantly turns plain rice into a flavour bomb!
Tofu Prep: Always buy “Firm” or “Extra Firm” tofu for pan-frying. Soft or silken tofu has too much water content and will crumble apart in the pan. I love using Smoked Firm Tofu for this recipe because it adds an amazing “BBQ” element!
Complete the Healthy Menu
Hosting a lunch date or looking to pair this Buddha Bowl with a few delicious starters? Here are a few suggestions for your menu:
You can use any type of brown rice you prefer! I love using a short-grain “California Brown Sweet” rice (like the Texana brand) because it yields a beautifully sticky, creamy texture similar to sushi rice. Just be sure to read your specific package instructions, as cooking times and water ratios vary between long-grain and short-grain rice!
What if I can’t find shelled Edamame beans?
No problem! If you can only find frozen edamame still in their pods, simply bring 4 cups of water to a boil, drop in the pods, and cook for 3 to 4 minutes. Drain them, rinse under cold water, and easily pop the bright green beans right out of their shells into a bowl. Alternatively, you can use green peas instead.
Is this bowl good for meal prep?
Yes! Buddha bowls are the ultimate meal-prep lunch. Simply pack your rice and hot toppings in one container, and keep your cold veggies and sauces in separate small containers. Microwave the rice and hot toppings, then pile on the fresh veggies and dressing right before eating!
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The Best Vegetarian Buddha Bowl (with Crispy Tofu)
Eat healthy without sacrificing flavour! This vibrant Vegetarian Buddha Bowl features crispy tofu, edamame, brown rice, a spicy sriracha mayo and more.
Servings 4
Course Main Course
Ingredients
Rice Base
1½cupsuncooked brown rice (short grain)
3cupswater
1teaspoonsalt
1tablespoonunsalted butter
Garlic Butter Mushrooms & Cabbage
1Tablespoonunsalted butter
1teaspoonvegetable oil
1teaspoongarlic (about 2 cloves)minced
2 ½cupscremini mushroomssliced
1pinchsea or kosher saltplus extra for cabbage
1pinchground black pepperplus extra for cabbage
2cupspurple cabbagesliced thinly
Crispy Tofu
3Tablespoonsvegetable oil
¾cupfirm tofu (smoked or regular)cut into 1-inch cubes
Cook the Rice: Rinse the brown rice under cold water. Add to a rice cooker with 3 cups water, 1 Tbsp butter, and 1 tsp salt. Cook on the brown rice setting (approx. 45 mins) or follow package instructions.
Sauté the Hot Toppings: In a large skillet over medium-high heat, melt 1 Tbsp butter and 1 tsp oil. Sauté the minced garlic for 30 seconds. Add the mushrooms, salt, and pepper; cook for 5 minutes until soft. Remove to a bowl. Wipe skillet clean (or use a new pan), add 3 Tbsp vegetable oil, and pan-fry the cubed Tofu for 4 minutes until golden and crispy; remove to a paper towel. In the remaining hot oil, sauté the purple cabbage with a pinch of salt and pepper for 5 minutes until slightly wilted but crunchy.
Mix the Sauces: In a medium bowl, whisk the soy sauce, rice vinegar, brown sugar, and sesame oil. In a separate small bowl, mix the mayonnaise and sriracha, then transfer to a small zip-top bag (snip a tiny corner off the bag for drizzling later).
Assemble the Bowls: Divide the cooked brown rice among 4 large bowls. Arrange the cooked mushrooms, cabbage, cucumbers, tomatoes, edamame, avocado, and kimchi in neat sections around the bowl. Place the crispy tofu and sliced Inari in the center.
Garnish and Serve: Sprinkle ½ Tablespoon of Furikake over each bowl. Pour 2 Tablespoons of the soy vinaigrette over the ingredients, finish with a heavy drizzle of the spicy sriracha mayo, and serve!
Tofu Prep: Always buy “Firm” or “Extra Firm” tofu for pan-frying. Soft or silken tofu has too much water content and will crumble apart in the pan. I love using Smoked Firm Tofu for this recipe because it adds an amazing “BBQ” element!
What type of Brown Rice should I use?You can use any type of brown rice you prefer! I love using a short-grain “California Brown Sweet” rice (like the Texana brand) because it yields a beautifully sticky, creamy texture similar to sushi rice. Just be sure to read your specific package instructions, as cooking times and water ratios vary wildly between long-grain and short-grain rice!What if I can’t find shelled Edamame beans?No problem! If you can only find frozen edamame still in their pods, simply bring 4 cups of water to a boil, drop in the pods, and cook for 3 to 4 minutes. Drain them, rinse under cold water, and easily pop the bright green beans right out of their shells into a bowl.Is this bowl good for meal prep?Yes! Buddha bowls are the ultimate meal-prep lunch. Simply pack your rice and hot toppings in one container, and keep your cold veggies and sauces in separate small containers. Microwave the rice and hot toppings, then pile on the fresh veggies and dressing right before eating!
What type of Brown Rice should I use?
You can use any type of brown rice you prefer! I love using a short-grain “California Brown Sweet” rice (like the Texana brand) because it yields a beautifully sticky, creamy texture similar to sushi rice. Just be sure to read your specific package instructions, as cooking times and water ratios vary wildly between long-grain and short-grain rice!
What if I can’t find shelled Edamame beans?
No problem! If you can only find frozen edamame still in their pods, simply bring 4 cups of water to a boil, drop in the pods, and cook for 3 to 4 minutes. Drain them, rinse under cold water, and easily pop the bright green beans right out of their shells into a bowl.
Is this bowl good for meal prep?
Yes! Buddha bowls are the ultimate meal-prep lunch. Simply pack your rice and hot toppings in one container, and keep your cold veggies and sauces in separate small containers. Microwave the rice and hot toppings, then pile on the fresh veggies and dressing right before eating!
