vegan pesto tofu buddha bowls
Looking for a delicious, Mediterranean-inspired dinner? These Vegan Pesto Tofu Buddha Bowls are made with quinoa topped with baby tomatoes, marinated artichokes, cucumbers, hummus, and tofu tossed with flavorful homemade pesto.
Servings: 4
Ingredients
- *for the pesto*
- 1 cup basil leaves
- 1 cup spinach
- 3-4 tablespoon olive oil
- 3 tablespoon pine nuts
- 3-4 cloves garlic
- 2 tablespoon nutritional yeast
- salt to taste
- *for the bowl*
- 14 oz extra firm tofu
- garlic salt to taste
- 1 ½ cups uncooked quinoa
- ½ cup marinated artichokes in olive oil
- ½ cup cucumber slices
- ¾ cup cherry tomatoes
- 4 tablespoon hummus
Instructions
- First, prepare the tofu. Preheat oven to 375F and line a baking sheet with a silicone mat or parchment paper.
- Press all excess water from tofu and cut into ½ inch cubes. Toss with the garlic salt and lay in a single layer on your prepared sheet.
- Bake for 20-25 minutes, flipping halfway, until tofu is golden brown on the outside and crisp.
- While the tofu bakes, prepare the quinoa according to package directions.
- Rinse and slice the cucumber and cherry tomatoes and set aside.
- To prepare the pesto, combine all pesto ingredients in a food processor, and pulse until smooth and creamy.
- When tofu is ready, transfer to a medium bowl and add in the pesto. Toss until all pieces are evenly coated.
- To make the bowls, divide the quinoa into 4 dishes. Top with equal amounts of artichokes, tomatoes, and cucumber. Divide the tofu among the bowls, and top each with a large spoonful of hummus. Serve immediately!