BBQ Tofu Buddha Bowl

By Published On: March 10, 2021Categories: Buddha Bowls, Gluten-Free, Main Course, Recipe
BBQ Tofu Buddha Bowl
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Searching for a way to pack loads of veggies into a single meal? Give my BBQ Tofu Buddha Bowl a try! Vegan Buddha bowls like this one have become our go-to choice for meals that are nutritious, diverse, and, most importantly, delicious.

This BBQ Tofu Buddha Bowl is a tried-and-true favorite in our home, even managing to win over my picky husband.

But the beauty of this bowl is that you can make it your own. Customize it with your preferred veggies and proteins. Don’t feel like tofu? No problem! BBQ roasted cauliflower makes a fantastic substitute that’s just as satisfying. And if you’re looking to go grain-free or just mix things up a bit, substitute the typical quinoa or rice base with cauliflower rice for a refreshing twist and even more veggies!

Cashew Ginger Sauce

An essential part of our BBQ Tofu Buddha Bowl’s magic lies in its sauce: the Cashew Ginger Sauce. This blend of cashew butter and fresh ginger adds a creamy, zesty kick that beautifully complements the diverse flavors in your bowl.

Crafted with cashew butter as its base, this sauce adds a decadent richness that’s beautifully offset by the tangy freshness of ginger. It’s a delightful balance of creaminess and spice that brings out the best in every component of the Buddha bowl.

If you can’t find cashew butter in your local grocery store, fret not! You can easily make your own at home with just one ingredient.

How to Make Your Own Cashew Butter

Place 2-3 cups of raw, unsalted cashews in a food processor or high-powered blender and blend until smooth. This may take several minutes, but be patient. The oils in the cashews will eventually break down to create a smooth, creamy butter.

There you have it – homemade cashew butter! Use it to whip up your delicious Cashew Ginger Sauce, and drizzle it liberally over your BBQ Tofu Buddha Bowl.

BBQ Tofu Buddha Bowl with Cashew Ginger Dressing

Here's our favorite way to eat this bowl, but feel free to use whatever veggies and grains that you have on hand!
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Course: Main Course
Keyword: buddha bowl, gluten-free vegan pancakes, tofu, vegan buddha bowl
Servings: 2 people


BBQ Tofu

  • 1/2 package firm tofu, pressed and cubed
  • 1/4 cup bbq sauce your favorite. storebought or homemade
  • salt & pepper

Bowl Ingredients

  • 1/2 cup sliced onion
  • 1 cup quinoa or rice, cooked
  • 2 cups kale, finely chopped or mixed greens
  • 2 cups red cabbage, shredded
  • 1 cup matchstick carrots
  • 1 cup sweet corn, cold
  • 1 cup black beans, rinsed & drained

Cashew Ginger Dressing

  • 3/4 cup cashew butter or peanut butter
  • 1 tbsp fresh ginger, finely grated
  • 1 clove garlic, minced
  • 2 limes, juiced
  • 1 tbsp soy sauce
  • 1/4 tsp toasted sesame oil
  • 2 tbsp rice wine vinegar
  • 1/2 cup hot water


  • For BBQ Tofu:
    Preheat oven to 425 degrees. Toss drained tofu with salt & black pepper. Air-fry or bake (tossed with a little olive oil if desired) on a pan covered in parchment paper for 15 minutes. Remove tofu, toss with bbq sauce, and bake for another 5 minutes. During this last 5 minutes, add the sliced onion seasoned with salt & pepper and roast.
    For the Sauce:
    In a medium bowl, combine all ingredients and whisk to combine. Or add to a small blender jar and blend until smooth.
    Build the Bowl:
    Layer veggies, beans, corn, and quinoa or rice in large bowl. Top with bbq tofu and toss with cashew ginger dressing.
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