Buddha bowls are basically my love language — and this curried tofu Buddha bowl might be my favorite version yet. Hodo Foods Thai curry tofu nuggets, steamed broccoli, sautéed purple cabbage, tri-colored cherry tomatoes, creamy avocado, and a cilantro-lime yogurt sauce drizzled over a bed of fluffy white rice. It’s one of those meals that looks impressive but comes together with almost zero stress.
The formula is simple and endlessly flexible: a grain + whatever veggies you have + a healthy fat + protein + sauce. Master that, and you’ll never be stuck on what to make for dinner again.
The Cilantro-Lime Yogurt Sauce
This sauce is the move for this curried tofu Buddha bowl. Combine vegan unsweetened yogurt with a squeeze of fresh lime juice and stir to combine. If you’re a cilantro lover, mince a little extra and fold it in — it takes the whole bowl up a notch. Make it first and set it aside so the flavors can meld while you prep everything else.
How to Build This Curried Tofu Buddha Bowl
Start with your rice. Rinse it under cold water until it runs clear — this removes excess starch and makes a huge difference in texture. Cook according to package instructions.
While the rice is going, chop and prep your vegetables. Slice the green onions, halve the tomatoes, mince the cilantro, and slice the avocado. Get everything ready before you turn on the stove.
For the broccoli: add florets to a microwave-safe bowl with a small splash of water and microwave for 1 minute 30 seconds. Start there and add time in 30-second increments if needed — mushy broccoli is a crime and there’s no coming back from it.
Heat a thin layer of oil in a sauté pan over medium heat. Once hot, add the Hodo Foods Thai curry tofu nuggets first and sauté for 4–6 minutes, turning occasionally, until hot and lightly browned. Add the purple cabbage and cook for another 2–3 minutes so it softens slightly but still keeps some texture. Add the cherry tomatoes last and cook for 1–2 minutes, just until warmed and beginning to soften.
Time to plate. Serve the sautéed vegetables and tofu over a bed of rice. Top with avocado slices, a generous drizzle of the yogurt sauce, fresh cilantro, sliced green onions, and red pepper flakes. It will be your favorite curried tofu buddha bowl, I promise.
Ingredient List
- White rice
- Hodo Foods Thai Curry Tofu Nuggets
- Broccoli florets
- Purple cabbage
- Tri-colored baby tomatoes
- Green onions
- Avocado
- Fresh cilantro
- Red pepper flakes
- Vegan unsweetened yogurt
- Lime juice
Curried Tofu Buddha Bowl with Cilantro-Lime Yogurt Sauce
Ingredients
- 1 cup dry white rice rinsed
- 1 8-ounce package Hodo Foods Thai Curry Tofu Nuggets ready-to-use
- 1 cup broccoli florets fresh or frozen
- 1 cup purple cabbage shredded
- 1 cup cherry tomatoes halved
- 1/2 cup green onions sliced
- 1 whole avocado sliced
- 1/4 cup fresh cilantro minced and divided
- 1/2 cup unsweetened vegan yogurt unsweetened
- 1 whole lime juiced
- 2 tablespoons oil neutral or olive oil
- pinch Red pepper flakes or to taste
Instructions
- Stir the vegan yogurt with the lime juice and 2 tablespoons of the minced cilantro. Set the sauce aside.
- Rinse the rice under cold water until the water runs mostly clear, then cook according to the package instructions.
- While the rice cooks, slice the green onions, halve the tomatoes, shred the cabbage, mince the cilantro, and slice the avocado.
- Place the broccoli in a microwave-safe bowl with a splash of water. Microwave for 1 minute 30 seconds, then continue in 30-second increments only if needed.
- Heat the oil in a large sauté pan over medium heat. Add the tofu nuggets first and sauté for 4–6 minutes, turning occasionally, until hot and lightly browned.
- Add the purple cabbage and cook for 2–3 minutes, until slightly softened but still crisp. Add the tomatoes and cook for 1–2 minutes, just until warmed and beginning to soften.
- Divide the rice between 2 bowls. Add the broccoli, tofu and sautéed vegetables, and avocado. Top with the cilantro-lime yogurt sauce, green onions, remaining cilantro, and red pepper flakes to taste.
- Serve the bowls immediately while the tofu and vegetables are warm.
- For meal prep, refrigerate the rice, cooked vegetables, and sauce separately for up to 3 days. Add the avocado after reheating.
Pro Tips
Always make extra. Buddha bowls reheat beautifully and tomorrow-you will be very grateful. The yogurt sauce also keeps in the fridge for a few days — great on wraps, grain bowls, and roasted veggies too.
Don’t skip the sauce. I cannot stress this enough. 💅
What’s your favorite way to cook broccoli? Drop it in the comments — I’m always looking for an upgrade.
More Easy Vegan Bowls
- Fall-Themed Buddha Bowl
- Soyaki Tofu Fried Rice with Sesame Broccoli
- Spicy Ramen Noodle Bowl with Teriyaki Tofu
FAQ
What is a buddha bowl?
A buddha bowl is a one-bowl meal built around a grain base, layered with vegetables, a protein, and a healthy fat, typically finished with a sauce or dressing. They’re endlessly customizable and great for meal prep.
Can I use a different protein?
Absolutely. Chickpeas, tempeh, or any marinated tofu work great here. The Hodo Foods Thai curry nuggets are a shortcut that adds a lot of flavor with minimal effort — worth seeking out.
Is this recipe meal prep friendly?
Yes — store the components separately and assemble when ready to eat. Keep the yogurt sauce in a small jar in the fridge for up to 3 days.
