California Grilled Tofu Buddha Bowl
California Bay Area weeknight tradition reading thick tofu slabs marinated in shoyu, ginger, and sesame then grilled hard for crisp char, plated over brown rice with massaged kale, charred broccoli, edamame, avocado, and a miso tahini drizzle for the West Coast plant-led dinner bowl of deep umami balance.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Press both tofu blocks wrapped in a kitchen towel under a heavy plate 15 minutes. Slice each into 4 thick slabs (8 slabs total). Strip kale, tear into bite pieces. Julienne carrots, thinly slice scallions. Halve and slice avocados. Mince garlic. Halve limes. Whisk soy sauce, half the ginger, half the garlic, sesame oil, maple syrup, red pepper flakes for marinade. Toss tofu through, rest 10 minutes.
Simmer
Bring brown rice and 600ml water to a boil over high 3 minutes. Reduce to low, cover tightly, cook 25 minutes until water absorbs. Rest covered 5 minutes off heat.
Grill 1
Heat grill pan over medium-high 4 minutes. Toss broccoli with 2 tbsp neutral oil and salt. Grill in batches if needed, 5–6 minutes turning twice until florets char in patches and stems turn crisp-tender. Transfer to a plate.
Boil
Bring a small pot of salted water to a boil over high 2 minutes. Drop edamame in, cook 3 minutes until tender. Drain.
Build
Whisk miso paste, tahini, rice vinegar, remaining ginger, remaining garlic, lime juice, and 3 tbsp warm water for drizzle. Massage kale with a pinch of salt and 2 tsp neutral oil 60 seconds until tender and dark green.
Grill 2
Lift tofu from marinade, brush with remaining 2 tbsp neutral oil. Lay on grill pan over high heat, working in batches if needed, 3 minutes per side undisturbed until each face turns deep mahogany with crosshatch char.
Plate
Mound brown rice in two bowls, arrange kale, broccoli, edamame, avocado, and carrot in groups around rice. Lay grilled tofu slabs across top of each bowl, drizzle miso tahini generously, scatter scallion and toasted sesame seeds, rest lime half on rim of each bowl.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.