Go Back
–+ servings
Overhead shot of buddha bowl with spicy tofu, tomatoes, avocado and rice.

Saucy, Sweet and Spicy Tofu Buddha Bowl (vegan)

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 3 servings
Author: Tracy Halasz

Ingredients

  • 1, 350 g package extra firm tofu, pressed
  • 1-2 tablespoons oil
  • ½ - 1 teaspoon coarse ground sea salt
  • 1-2 tablespoons coarse black pepper
  • 1 ½ teaspoons garlic powder
  • 1 cup rice, cooked

Sweet and Spicy BBQ Sauce for Tofu

  • ½ cup ketchup
  • 2 tablespoons molasses
  • 2-3 cloves garlic, minced
  • 1 tablespoon smoked chili powder
  • 1-2 teaspoons ancho chili powder (to taste)
  • ½ teaspoon cumin
  • ½ teaspoon cinnamon
  • 1-2 teaspoon oregano
  • 1-2 teaspoons chipotle Tabasco sauce*
  • 1 lime, juiced
  • 3-4 tablespoons vinegar

Toppings

  • 1 cup pineapple chunks (fresh is best)
  • 1 handful cilantro, chopped
  • 1 jalapeno pepper, cut into rings
  • 1 lime, cut into wedges
  • lettuce, shredded* or leafy greens
  • 2-4 small tortillas, toasted
  • 1 avocado (optional)
  • 1 pico de gallo (optional)

Instructions

Rice (brown or white)

  • Make 1 cup of rice (brown or white) as per package instructions.
    PRO TIP: Make a big batch of rice on the weekend and then freeze for use throughout the week. I make mine in an Instant Pot which is effortless and fuss free.

Tofu, Extra Firm (pressed)

  • Press the tofu block between a couple sheets of paper towelling or a clean kitchen towel and stack a heavy cookbook on top while you prepare the other ingredients.
  • Kitchen Tip: make the BBQ sauce, start the rice, and prepare the toppings while the tofu is pressing.
  • About 15 minutes before serving, sprinkle the tofu block with coarsely ground black pepper and garlic powder on all sides. Break or cut the tofu into chunks (about 12-16 per tofu block).
  • Heat 1 - 2 tbsp oil sprinkled with ½ - 1 tsp of coarsely ground sea salt into a cast iron skillet over medium-high heat. Once shimmering, place tofu chunks into the pan. Sear on all sides and then remove the pan from heat.
  • Oil-free Option: Use a non-stick pan and skip the oil. Make sure the pan is hot and don't move or flip the pieces until they are seared which will naturally release them from the pan without sticking.

Sweet and Spicy BBQ Sauce for Tofu

  • Whisk together the sauce ingredients.
  • Just before serving, return the tofu to the stove at medium-high. Pour ⅔ of the sauce into the skillet with the tofu, stir to incorporate. If the sauce is too thick, add a splash of water until desired consistency.
  • Stir in the pineapple chunks. Reduce the heat to low and simmer for a few minutes to warm through.
    Add more sauce as needed. Serve immediately.

Pico De Gallo Recipe (optional)

    Topping Options (Prepare these while the tofu is being pressed)

    • Peel, and cut a fresh pineapple into chunks.
    • Chop the cilantro and slice the jalapenos, avocado, and lime.
      Shred some lettuce (I used iceberg and romaine for crunch).
    • Dry fry the tortillas in a skillet or griddle over medium heat for a couple minutes on each side until golden. Cut into wedges.

    PUTTING IT ALL TOGETHER

    • Scoop some rice into a bowl. Spoon on the tofu-pineapple mixture.
    • Add a few slices of avocado, some shredded lettuce, and pico if using.
    • Add a squeeze of lime, some chopped cilantro, a couple jalapeno slices, and a few tortilla wedges.
    • Serve any remaining sauce to drizzle over the rice.

    Notes

    While the tofu is pressing, start the rice, make the sauce, dry fry the tortillas, and prepare the toppings.
    BBQ Sauce - pass any extra sauce to be drizzled over the rice.
    Storage - the spicy BBQ tofu can be stored for a couple of days in the fridge.
    Leftover Serving Options - use any leftover tofu in a taco with creamy slaw or take it for lunch wrapped in a burrito with vegetables and rice.