You know the easy + crispy baked tofu recipe I shared a couple weeks ago? Well, it’s back in the form of this lovely bowl of all buddha bowls. We’re talking teriyaki-glazed butternut squash, sesame-flavored mushrooms, crispy tofu, whole grains and, of course, avocado! This is where it’s at, my friends.
This meal is inspired by the ancient grains bowl I ordered at True Food Kitchen. I got this bowl last time I was there and it rocked my face off so much I decided to make a quick and easy version at home. So, here it is!
At True Food, they make a delicious miso glaze for their ancient grains bowl but I decided to go with store bought teriyaki to make it easier for home cooks like us. The teriyaki sauce I used for this recipe is Kikkoman brand and it is made of all-natural ingredients.
Here’s what I love about this bowl from a nutrition standpoint:
- 100% plant-based
- Loaded with 7 grams of fiber per serving
- Loaded with plant-based protein
- Full of Vitamins A, C & D
- Also full of iron and calcium
- 100% delicious and satisfying
And here are the nutrition facts to back it up:
Link: Easy + Crispy Baked Tofu
- ½ cup mixed whole grains (I used a quinoa, buckwheat, and millet mix)
- 1 cup water
- 2 cups butternut squash, pre-cubed
- ¼ cup teriyaki sauce
- 1 recipe Easy + Crispy Baked Tofu (see link above and below)
- 3 cups baby portobello mushrooms
- 1 tablespoon soy sauce
- 1.5 teaspoon sesame oil
- 1 clove garlic, minced
- 1-2 avocados
- sesame seeds (to garnish)
- chives or green onions (to garnish)
- Preheat the oven to 400 degrees Fahrenheit (F).
- Rinse grains before boiling and remove any non-grain particles.
- Prepare Easy + Crispy Baked Tofu (recipe link above and below this recipe).
- Add ½ cup rinsed grains, 1 cup water and a pinch of salt to a small saucepan. Bring to a boil, then lower to a simmer and cook for approximately 20 minutes or until grains are soft.
- While the grains are simmering, add butternut squash and teriyaki sauce to half of a 9x13 baking sheet and mix to combine. *Note: make sure to line the baking sheet with aluminum foil because the teriyaki sauce will burn to the pan some.
- On the other half of the same baking sheet, add the mushrooms and season with soy sauce, sesame oil, and garlic clove. Mix to combine.
- Add both baking sheets to the oven and bake at 400 F for 25-30 minutes, or until butternut squash is fork tender and tofu is browned.
- Remove from oven and let cool slightly.
- To serve the bowls, first add the grains and then add the butternut squash, mushrooms, tofu, and avocado slices.
- Garnish with sesame seeds and chives or green onion slices.
Here’s that link once again for the Easy + Crispy Baked Tofu